Black Rock's Scotch Egg is one of the best about. Here's how to make it at your bar.
Photography: Matt Hastings
24 de-shelled soft-boiled eggs
1kg sausage meat
500g black pudding
1 uncooked egg
Salt and pepper to taste
1 teaspoon paprika powder and spice mix
6 egg yolks
To make the soft-boiled eggs boil three litres of water with a heavy pinch of salt and a tablespoon of bicarb. When water is boiling
add the eggs and boil for one minute 30 seconds with the lid on. Remove from the heat and leave lid for six minutes and 30 seconds.
Strain the eggs and immediately place in ice water. NB: this works best in smaller batches, so ideally do in batches of 12.
Peel the eggs and put to one side. In a bowl mix the sausage meat, black pudding, seasoning and raw egg well. Wet your palms
to stop the meat from sticking. Take an egg-sized lump of meat mix and flatten it in your hand. Wrap it around your soft-boiled
egg, carefully ensuring there are no gaps and you have a smooth surface.
Roll the scotch eggs in egg yolk and then in breadcrumbs. Store in a baking paper-lined hotel pan.
BR Brown Sauce
1 punnet pitted dates (remove the kernel)
1 onion, chopped
2 garlic cloves, chopped
1 chilli, deseeded and chopped
Juice of one orange
2 green cooking apples, peeled, cored and chopped into cubes
150ml cider vinegar
75g golden syrup
20g pomegranate molasses
10 tomatoes, chopped up
1 teaspoon of salt
Add all ingredients to a pot, bring to a boil and then simmer for one hour. Taste – if it is too sour add more syrup, if too sweet add
vinegar. Leave to cool for 30 minutes. Blend until a smooth paste and decant into sterilised kilner jars while warm.