The Anvil Pub: Scotch egg & ‘Penalty Kick’ cocktail
Recipe:
Scotch Egg
Boudin
1 tbsp oil
2 lb. pork shoulder cut in cubes
½ lb. chicken liver cut in cubes
½ cup onion
¼ cup poblano
¼ cup celery
1 bay leaf
½ tsp chopped garlic
5 cup pork stock
1 ½ cup cooked rice
1 tbsp Cajun season
1 tsp. cayenne
¾ cup scallion
Directions:
Marinate pork with all ingredients except rice and scallion overnight. Pull to room temp for 30 mins. Cook for 15 mins in pressure cooker. Remove and drain liquid. Grind in meat grinder and add rice and scallions. Add reserve liquid as needed.
Egg:
6 eggs
Cook eggs for 7 mins shock, peel, and hold
Scotch egg:
When boudin is cool wrap eggs egg with boudin filling. Bread with standard breading technique, flour, egg, and panko.
Sauce Remoulade:
¼ cup diced onion
1 cup mayonnaise
2 tbsp whole grain mustard
2 tbsp chopped parsley
2 tbsp chopped tarragon
2 tbsp horseradish
¼ tsp cayenne
¼ tsp paprika
Zest and juice from 2 lemons
1 tsp salt
Mix and combine all ingredients
Fennel salad:
1 fennel head
3 watermelon radishes
1 lemon
Lemon oil
Salt and pepper
Slice fennel and radish with mandolin. Toss with salt, pepper, lemon oil and, lemon juice.
Fry Scotch egg in fryer for 3-4 mins. Serve with sauce remoulade.
Special equipment needed:
Meat grinder
Pressure cooker
Rice cooker
Cocktail Recipe – “The Penalty Kick”:
1.5 oz gin
.5 luxardo liqueur
.75 lime juice
.75 grapefruit
.5 simple syrup
Top with ginger ale
Get news alerts in the Apple App Store and Google Play Store or subscribe to our email newsletter here.
Copyright 2022 WBRC. All rights reserved.