Food – Black Pudding Scotch Duck Eggs

Some of you may have tuned in to watch last weeks Masterchef finale and seen Natalie swipe the winning place, personally we were rooting for Dale and his chorizo starter, but we can appreciate that she put up a very strong fight. If you did tune in then you will have also, as we did, fallen victim to the craving for black pudding Scotch eggs with that seriously runny, yolky quails egg inside. If not, we can guarantee you are salivating at the sound of it which is why we’ve decided to bring you a recipe straight from legendary chef Mark Hix so you can try your best at re-creating (as near as possible) the dish in the comfort of your own home. Don’t get too big headed if you succeed. We know what you are thinking but no, this doesn’t mean you could have won Masterchef; a little closer to being in with a chance perhaps, but still a long way off. If the ingredients don’t quite come together as planned do not fret, these bad boys are flying onto the menus of gastro-pubs across London, check out The Lady Ottoline off Gray’s Inn Road for a start.

Ingredients, Makes 4, 175g good-quality Cumberland sausage meat, 175g black pudding, chopped, 4 duck eggs, boiled for 4–5 minutes, cooled in cold water and peeled, Flour, for dusting, 1 duck egg, beaten, 50–60g fresh white breadcrumbs, Vegetable or corn oil for deep-frying

Directions:

1. Mix the sausage meat and black pudding together and divide into four balls. Flatten into patties, then wrap the meat around each egg evenly, moulding it with your hands. Have three shallow containers ready, one each for the flour, beaten egg and breadcrumbs. First, put the eggs through the flour, shaking off any excess, then through the egg wash and last, the breadcrumbs. Reshape if necessary.

2. Preheat about 8cm of oil to 140–150ºC in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 3–4 minutes, turning over until evenly coloured. Remove with a slotted spoon and drain on kitchen paper. Serve hot, cold or at room temperature.

By Emma Corbett

Become a Gentleman’s Journal Member?

Like the Gentleman’s Journal? Why not join the Clubhouse, a special kind of private club where members receive offers and experiences from hand-picked, premium brands. You will also receive invites to exclusive events, the quarterly print magazine delivered directly to your door and your own membership card.

Click here to find out more