Surf and turf scotch eggs - venison, wild mushroom, prawn and crayfish
Steph Barker, head chef at The Cross Keys, Grasby
In a frying pan, with little bit of oil fry off the wild mushrooms, season with Maldon sea salt and cracked black pepper.
Blend mushrooms. Place half into a container and the rest combine with venison mince, chopped parsley and mix together with hands.
Next blend together thyme, prawns and crayfish. Season with lemon zest and Maldon sea salt.
Now cook the quailʼs eggs in boiling water for 1 minute and 45 seconds.
Once cooked place into an ice bath (bowl of icy water).
Once eggs have cooled, peel off the shells gently – 4 are needed to serve
Then take the venison mix and coat the quailʼs eggs.
Repeat with prawn mix.
In three containers place flour in one, eggs (beaten) in another and the breadcrumbs in the third one.
Firstly coat the egg with flour, then place into the egg wash and finish with the breadcrumbs. Be sure to roll the eggs between your hand and add more breadcrumbs if becoming sticky, so it is coated completely.
Once all eggs are covered fry at 175 degrees for 3 minutes.
Whilst in the fryer, quickly blanch samphire for 1 minute then place on kitchen roll to dry out. Put onto plate as base for the prawn egg.
Use remaining mushroom duxelles as a base for venison egg.
After 3 minutes place eggs onto kitchen roll and serve immediately.
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