Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Pub food classics you can easily recreate in your own kitchen is the theme tonight. So grab a pint & join us....this will be lots of fun! Watch the class below, or visit us on YouTube.
Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.
Boil 4 of your eggs in simmering water for 5 minutes, transfer into and ice bath and chill in the fridge at least 4 hours, peel very carefully and gently and keep very cold to retain shape.
Divide the sausage into 4 balls and spread it in the palm of your hand, or in between two sheets of plastic wrap. Place the egg in the middle and wrap around, dip your fingers in water and make sure it is smooth.
Whisk the remaining 2 eggs in a bowl. Roll the sausage ball in flour, dip in egg and completely coat in panko breadcrumbs. Chill in the freezer for 30 minutes.
In a small bowl whisk mayo, mustard and lemon juice, check seasoning.
In a medium sized pot, heat vegetable oil until it reaches 375F, fry the balls around 5-6 minutes or until golden brown. Serve with mustard mayonnaise.
Prep Time: 40 minutes + 4 hours.
Cook time: 5-6 minutes
Yield: 4 servings
*Apologies - our method section was posted incorrectly during the live segment. It has been fixed! Thanks for your patience.
Instructions for scotch egg are incorrect. They are actually the cooking insteuctions for the second recipe irish boxty. A bit confusing as the instructions talk about potatotes yet there are none in the list of ingredients
Jessica Wierenga
March 21, 2021
I think the instructions are incorrect for this recipe?
Graham wong
March 21, 2021
Instructions for scotch egg are incorrect. They are actually the cooking insteuctions for the second recipe irish boxty. A bit confusing as the instructions talk about potatotes yet there are none in the list of ingredients