Tom Kitchin's Haggis Scotch eggs
Recipe: Haggis Scotch eggs
As a chef born and brought up in Scotland, I'm fanatical about the Scottish seasons and rely on them to shape my cooking. Throughout the year, my menu is based around the very best produce available from our land and sea. It's a principle I use both in the restaurant and at home.
I work with local producers who are among the best in the country. Their passion and knowledge of their produce allows me to continue to experiment with ingredients and create new dishes as well as modern takes on classic recipes. I love to have fun with traditional Scottish recipes and put my own modern twist on the much-loved national dishes.
The infamous Scotch egg is often given a bad name, as too many people have been put off by ready-made versions.Actually, made fresh, it can be truly delicious - great posh picnic food or a perfect party snack. If you're making them yourself, it's best to eat them warm as soon as you've cooked them, when the egg yolk is still runny.
For a true, rustic taste of Scotland, I add haggis to my version in place of pork. Haggis was once considered a poor man's dish made from leftovers and, while it certainly follows my principles of using absolutely every part of produce in cooking, it has also become a regular feature on many tables across the country. If you're too afraid to make your own haggis, make sure you buy a quality, spicy haggis from your local butcher.
It's easier than you think to make your own Scotch eggs and so much more satisfying. It's a great way to use up eggs if you have them in your fridge and makes a nice change from standard poached, fried or scrambled. I like to serve this as a Sunday snack
Ingredients
- 5 hard boiled eggs, with the shells removed
- 500g haggis, cooked
- 1 large raw egg
- 3oz approx of dry bread crumbs
- small quantity of flour
- pinch of mace, salt, freshly ground pepper
Serves: 4 Difficulty: Easy Time to cook: 15 mins
Method
First off, dust the hard boiled eggs in a little seasoned flour. Wrap/mould the haggis meat round the egg, making sure there are no gaps.
Then beat the egg and coat the meat-covered egg with this and then bread crumbs.
Deep fry in hot oil 185C, taking care as you put the eggs into the oil. Cook for about five or six minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.
Drain and serve hot.