The Scotch Egg is a classic British favourite, perfect for a picnic or dining in the garden on a summer’s eve.
Monty's Inn recently celebrated after coming 2nd in a prestigious national award for Head Chef, Robbie Mclean's scotch egg. Young’s annual Scotch Egg Challenge, which took place at the Canonbury Tavern in Islington, challenges chefs from pubs and restaurants across the country to create the ultimate scotch egg. Robbie demonstrated this by creating his scotch egg using local pork sourced from Pondhead Farm in Lyndhurst, and an egg from the brood of hens that live in the Kitchen garden. Judges included TV's Simon Rimmer, Sunday Times food editor Lisa Markwell, editor of Restaurant Magazine Stefan Chomka, and beer expert and author Melissa Cole.
James Hiley-Jones, Managing Director said: “We are delighted that Robbie’s signature scotch egg has been recognised as one of the best in the country.
“Robbie is an outstanding Head Chef and we are grateful that we’re able to work with some of the best suppliers from the New Forest and beyond, as well as harvesting fresh, seasonal ingredients from the hotel’s kitchen garden.”
Follow these simple steps to make your own scotch egg at home:
- 6 eggs
- 750g sausage meat
- 50g Dijon mustard
- 5g chopped parsley
- 5g chopped chives
- Salt and pepper for seasoning
For the coating:
- 2 eggs, beaten
- Boil the eggs for 5 minutes and then place in cold water to stop the cooking process. Drain and cool before peeling the eggs.
- Combine the sausage meat, mustard, herbs and seasoning in a large bowl.
- Divide the mixture into even portions before rolling into balls. Then flatten the balls into disc shapes.
- Dust the boiled eggs with flour and place each one onto a disc. Wrap the mix around the egg evenly, making sure it is completely enclosed. Place in the fridge to firm up for about an hour.
- Once set, roll the egg in flour, being sure to remove any excess. Dip into the beaten egg and then roll in the breadcrumbs, being sure to coat the eggs evenly.
- Deep fry the eggs in hot oil, being sure to lower them carefully. Cook for 5-6 minutes until they are golden and crisp.
- Drain and serve immediately.
This classic British dish can be served both hot and cold, having been chilled in the fridge.
Available on both the lunch and dinner menu at the Monty’s Inn, the scotch egg is coated in pork scratchings and served alongside a spiced apple sauce and dressed rocket. The Monty’s Inn is open daily from 11am until 11pm. To try Head Chef Robbie’s award-winning Scotch Egg, book a table at Monty’s Inn today or call 01590 614986