Saturday, 10 May 2014

Smoky Bacon Scotch Eggs with Jacob's

Last month, one balmy Spring evening, we trotted through a bustling Covent Garden to an unassuming gallery just off Charing Cross Road. The location was the launch of Jacob's new marketing campaign, #snackhappy.

It wasn't just any old launch though. The gallery containing fascinating, fabulous cracker portraits of the rich, the famous and even the royal family by renewed food artist Nathan Wyburn. Edible works of art were on display, including Stonehenge, the Tower of London and a rather fancy hat made from Mini Chedders.

Tom and Henry Herbert, aka The Fabulous Baker Brothers provided the Jacob's inspired snacks, including these delicious Scotch Eggs made from Jacob's Oddities

Jacob’s Smokey Bacon Oddities scotch egg
Makes 6 whole or 12 cut scotch eggs
6 Free range eggs
1 Knob of butter
50g Finely chopped shallots
150g Minced pork shoulder
150g Minced pork belly
1 Sprig of thyme
1/4tsp Mace
Pinch of cayenne pepper
4 Sage leaves, finely chopped
Salt and pepper
2 Eggs
50ml Milk
50g Flour
100g Crushed Jacob’s Smokey Bacon Oddities
1. Bring a big pan of water to the boil, carefully lower in the eggs and cook for eight minutes so they are still slightly runny in the middle. Run under a cold tap until they are completely cold and carefully peel off the shells
2. Mix the pork, herbs and pepper together in a large bowl
3. Melt the butter in a pan and cook the shallots until soft, and mix into the other ingredients, seasoning well
4. In a piece of cling film pat out a piece of sausage meat large enough to cover an egg
5. Put the egg in the middle and, using the cling film, fold the egg around it so it is completely covered
6. Remove the cling film and mould with your hands so there is an even thickness all the way around
7. Repeat with all the other eggs and put in the fridge to firm up for the coating
8. Whisk the egg and milk with a pinch of salt. Dust the eggs in the flour and shake off the excess, then dip in to the egg mix and mix through the Smokey Bacon Oddities, dip back through the eggs and into the crumb mix
9. Place into the fridge to firm up for a few hours
10. Heat a fat fryer to 180°c and brown each scotch egg for two minutes. Place in an oven at 200°c for 10 minutes and serve warm

Reproduced with permission of The Fabulous Baker Brothers, Jacobs and 3 Monkeys Communications, who invited us to the event.

Harry Styles cracker-Style

Twiggy or should that be Twiglets? 


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