Festive recipe: ‘Pigs in blanket’ Scotch Egg
With winter approaching and Christmas on the horizon, The Hound in Chiswick has a festive menu that offers a unique twist on beloved British pub classics, offering a selection of heart-warming dishes that are perfect to create at home. Dish highlights include The Hound’s ‘Pigs in Blankets’ Scotch Egg served alongside Cumberland Sauce, which is set to be a family favourite, bringing a touch of festive cheer to the dining table.
Try this recipe at home!
Ingredients
- 6 High quality free range eggs
- 2 Free range eggs (For Eggwash)
- 100g Plain Flour
- 400g Panko breadcrumbs
- 200g Pancetta lardons
- 400g Pork sausage meat
- 100g Onion
- 10g Garlic
- 1g Sage dried
- Thyme dried
- 5g Salt
- 3g Black pepper
Method:
- Boil eggs in water 5.30 mins, refresh in iced water when cold peel eggs into freshwater
- Place lardons in a cold frying pan on a medium heat and cook slowly, rendering out the fat, until they are crispy
- Sweat onions, garlic, thyme and sage without colour, chill and add to sausage mix
- Mix sausage meat in kitchen aid on high for 5 mins until a paste is formed
- Gently mix in pancetta lardons
- Chill mixture down and weigh into 90g balls
- Drain eggs from water and dry on a cloth
- Push meat mixture into a rough oval in the palm of your hand, insert egg and carefully wrap meat mixture around, smoothing over the creases.
- Chill the egg and meat mixture once wrapped this will firm up slightly and make pane easier
- Lightly flour eggs 4 at a time, roll in egg wash, drain excess egg and roll in the bread crumbs
- Reroll them through the egg wash and panko to form a double crust
- To serve, fry for 3 mins at 190˚c, oven at 190˚c for 3 mins rest for 3 mins
