RWC, Noma and a #ScotchEggChallenge
October 14th, 2011 | Posted in General News by Mat
As a Kiwi I have, of course, been preoccupied with the RWC and watching as many All Blacks games as I can. Some fantastic games so far from everyone, particularly the Welsh team, the early morning sacrifice is worth it to see the talent on display. Looking forward to the semis and hoping for a NZ Wales final, with an NZ win. I think the guys in the restaurant are used to me getting in a little later on a Saturday, but that’s the joy of being the boss.
After almost exactly 3 years I have finally managed to get myself back over to Denmark to visit Noma again. Those of you who saw my series of MasterChef will know that this restaurant was where I went in the finals and it has been my inspiration ever since. I managed to meet chef Rene who remembered me and the dishes I cooked, the tatare dish I cooked in the final was on the menu for us too. I went along with some fellow chefs and we sat in the Staff Room where we could see our dinner being prepared and chat to everyone in the kitchen. It was a great night, just a shame I couldn’t have stayed for longer and spend some time cooking there again.
Those who follow my twitter account @matkiwi will know this month I’ve also squeezed in a brief trip to London and after tasting 36 scotch eggs in the #ScotchEggChallenge I’ve finally found my limit. A great night though with some seriously tasty recipes and a well deserved win by The Devonshire Arms! Perfectly balanced, seasoned and great quality ingredients. I thought this would be a good chance to share my very own scotch egg recipe too using some very tasty happy eggs.
Mat’s scotch eggs
serves 4
ingredients
- 4 slices of bread to make breadcrumbs
- 5 happy eggs
- 8 of your favourite sausages
- plain flour
how to make it
- Place the bread in an oven at 150ºC/300ºF/Gas Mark 2 for 20 minutes until completely dried.
- When cool, place in a plastic bag and crush until you have breadcrumbs.
- Part boil 4 happy eggs by putting them in gently boiling water for four minutes (if the eggs are at room temperature), or six minutes (if they are from the fridge).
- Place the eggs in cold water for a few minutes, gently tapping them to crack the shell – the shell will now peel off easily.
- Take the sausages and slice off the skins. Take the meat and divide into four. Gently squeeze and shape the sausage meat around the four happy eggs.
- Crack the remaining happy egg into a bowl and whisk with a fork.
- Put the flour in a bowl and the breadcrumbs in another bowl. Dip each of the scotch eggs in the whisked egg, then roll them in the flour, then the breadcrumbs.
- Place on a baking tray and cook in a preheated oven at 160ºC/ 325ºF/Gas Mark 3 for 30 minutes.