This crispy lamb scotch egg recipe is perfect for budding cooks to try their hands at. Created by Chef Igor Cikarev at the gibson hotel in Dublin, be sure to add this to your summer cooking list.
– 6 quail eggs
– 200g of plain lamb mince
– 1 sprig of thyme
– 1 tsp truffle oil
– Sea salt
– Ground white pepper
– Vegetable oil, for deep frying
– 2 hen eggs
– 100g of plain flour
– 100g of Panko breadcrumbs
– 45g of shallots, diced
– 25g of butter
– 3g of salt
– 350ml of milk
– 100g of parsnip, peeled and chopped
– 50ml of olive oil
– 5g of mild curry powder
– 1/2 tsp ground turmeric
– Baby spinach sauté
– 100g of baby spinach, washed
– 5g olive oil
1. Prick the egg shells with cocktail sticks on the bottom of each egg to release the air bubble.
2. Place in boiling water for 2 minutes and 30 seconds, then refresh in iced water. 3. Once cooked, carefully peel the eggs.
1. Using your hands, mix the lamb mince in a bowl with the chopped thyme, truffle oil and a pinch of salt and pepper.
2. Divide the lamb mixture into 6 equal quantities and press flat between your hands to form a thin sheet of the mixture.
3. Carefully wrap each quail’s egg in the mixture, packing the eggs solid and ensuring that there are no air pockets. Cover the Scotch eggs with cling film and refrigerate for 5 minutes to set.
1. Whisk the eggs in a bowl. Place the flour and panko breadcrumbs on 2 different flat containers. Cover each scotch egg with the flour, egg and then panko breadcrumbs.
2. Then roll again in egg and breadcrumbs, lightly coating each time. The second coating prevents any cracks when frying. Heat the deep fat fryer to 180˚C and fry the scotch eggs for 2 minutes maximum until golden brown.
3. When they are done frying, place the scotch eggs on some sheets of kitchen towel and lightly pat to remove any excess grease. Place the scotch egg in the 180˚C oven for 4 minutes. When ready set aside in a warm place.
1. Sweat the shallots in butter for 3 minutes until soft but not coloured. Add the other ingredients and simmer for 15 minutes. Pour into a blender, then blitz, scrape down the sides of the jug and blitz again.
2. Pass through the sieve. Pour into a siphon and charge with 2 gas cartridges. Keep warm until needed.
1. Heat the olive oil to 100°C in a pan over a medium heat. Add the curry spice, salt and turmeric. Take off the heat and leave to infuse until cold. Once cold spoon off the oil leaving the gritty sediment behind. Transfer to the squeezy bottle.
Baby Spinach Sauté
1. Blanch baby spinach in the salty boiled water for 10 seconds and sauté with a little olive oil on the hot pan for another minute.
1. Plate parsnip air directly from the syphon in the middle of the plate. Add some sautéed baby spinach.
2. Place the egg on the top of the spinach and drizzle around a bit of the curry oil. Decorate the plate with some micro herbs. Serve immediately.
Photos by Keith Owens.
Igor Cikarev is the executive head chef at the gibson hotel.
A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.
Chef Igor also cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin.
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