Ingredients
- 1 egg
- 1 beaten egg
- 65g venison mince
- 10g wild boar sausage
- 5g venison liver
- 5g cured Lardo Di Colonnata
- 5g Goose Foie Royale
- 5g red wine
- 30g panko breadcrumbs
- Oil for deep-frying
- Plain flour for dusting
- 1⁄2 garlic clove for oil
- Pinch of Szechuan pepper
- Pinch of pink Himalayan salt
- 3 bay leaves for the oil
- 3 springs of thyme for the oil
- 1 punnet of cress for garnish
Passion Fruit Wafer
- 83g passion fruit Purée
- 1.5g gelatine leaves (soaked in cold water until soft)
- 1.5g pectin NH
- 3g caster sugar
Method
1. Bring a large pan of water to the boil and add the whole egg. Cook for 6 minutes, then drain and refresh in iced water. Once cool enough to handle, carefully peel, and set aside.
2. Mix together the venison mince, sausage meat, liver, Lardo Di Colonnata, 3g Foie Royale, Szechuan pepper and pink Himalayan salt, in a large bowl. Form a ball with the mixture weighing approximately 95g.
3. Flattening the ball into patties. Dust the peeled eggs into flour, then carefully wrap the patty around the egg, moulding onto the egg.
4. Preheat a deep pan of oil to 180°C. Roll the meat covered egg in flour, then in the beaten egg, then cover in panko breadcrumbs. Repeat this process twice without the flour to ensure a full covering of breadcrumbs.
Passion Fruit Wafer
1. Heat the Purée with the caster sugar and mix in the pectin, boil, then add the gelatine.
2. Rest, then spread on greaseproof paper, cook in the oven at 180°c for 8 minutes.
3. Crumple the wafer at the end of cooking.
COOKING THE SCOTCH EGG
1. Deep-fry the Scotch eggs for 51⁄2 minutes until golden brown all over. Drain on kitchen paper, allow to rest for 3 minutes, then serve warm.
Garnish with cress and 2g of diced Foie Royale.
