Harts Kitchen
Menu à la Harts Snack in Black
Perfect for the first picnic of the year or a posh packed lunch , these are Scotch eggs with standards – MasterChef winning ones
I
n the spring , a food lover ’ s thoughts turn to picnics . The mere flap of a spread out blanket is a sure sign that some of the most delicious snacks known to humankind are just a flung-open wicker basket away . And the Scotch egg is one of Britain ’ s greatest contributions to al fresco eating . Compact , practical and delectable , it ’ s devourable with one hand and a greedy mouth . But supermarket versions can be disappointingly average . Making your own is easier than you think and allows you to add restaurant quality refinement as seen in this recipe from Simon Wood , the MasterChef UK 2015 Champion . Since winning the title he ’ s cooked at some top restaurants and in this recipe from a new book – MasterChef : Street Food of the World , he takes the humble Scotch egg to new heights
Black Pudding Scotch Eggs
My black pudding Scotch eggs are a great snack , and this classic combination of flavours is great served with a good mayonnaise or piccalilli , or of course washed down with a good beer ! They ’ re delicious warm , but are just as good cold at any time of day .
Serves 6 Ingredients
600g Bury black pudding 75g fresh white breadcrumbs 7 medium free-range eggs 1 tablespoon chopped oregano vegetable or sunflower oil , for frying salt and freshly ground black pepper
For the panne ( breadcrumb ) coating
100g plain flour 2 medium free-range eggs 200g coarse fresh white breadcrumbs 1 teaspoon dried oregano
Extract taken from MasterChef : Street Food of the World by Genevieve Taylor with recipes from previous MasterChef winners worldwide ( Absolute Press , £ 26 )
Photography © David Loftus
Simon Wood Worked as a data manager before taking his “ brilliant , delicious , refined ” ( says John Torode ) recipes to MasterChef
1 . Place the black pudding , breadcrumbs , one egg and the oregano into a bowl . Using a fork , break down the black pudding and combine the ingredients evenly , season generously with salt and pepper and divide the mixture into six equal portions . 2 . Bring a saucepan of water to the boil , add the six eggs and cook for six minutes , which will give you a soft , creamy yellow yolk . Place the saucepan in the sink and run the cold tap over the eggs until they are cool , then remove the shells . 3 . Flatten one of the portions of black pudding into a rough disc , about 10-12cm in diameter , depending on the size of your eggs . Place a boiled egg in the centre and carefully shape the black pudding evenly around the egg , making sure to seal the joins well . Repeat this process with the remaining black pudding and eggs . 4 . For the panne coating , set out three bowls . Put the flour into one and season it with salt and pepper . Whisk the eggs into another , and place the breadcrumbs and dried oregano into the final bowl . 5 Lightly coat each Scotch egg with the seasoned flour , then place it into the beaten egg , then roll it in the breadcrumbs . Repeat these stages to get a thick , crunchy coating on the egg . Reshape the eggs so they are perfectly round , then place in the fridge to firm up . 6 In a large saucepan , heat 15cm of oil to 175 ° C / 345 ° F , or use a deep fat fryer . It ’ s hot enough when a 1cm square of bread turns golden in about a minute . Carefully place two or three eggs at a time into the oil ; if you overload the pan the temperature will drop and you will end up with soggy eggs that stick together ! Cook for 6-8 minutes , turning regularly to ensure they are evenly golden and crisp . Drain on kitchen paper and serve .
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