Scotch Duck Eggs made with Black Pudding

I'm always talking about how good Duck Eggs are! Omelettes are fluffier, sponge-cakes rise better and scrambled eggs taste creamier. Although the cholesterol level in them is a little higher than hen's eggs, they are worth the odd temptation as they just taste divine and we don't eat them too often!

A Scotch Egg consists of a hard-boiled egg, wrapped in sausage meat, coated in breadcrumbs, and deep-fried. They are commonly eaten cold, typically with salad. Traditionally they are made with pork sausage meat and hen's eggs, but in many other countries, like Pakistan and India, they make a similar dish using spicy minced lamb. When I make these scotch eggs at home I always use duck eggs because the creaminess of the egg contrasts perfectly with the spicy black pudding. You can, of course, use normal hen’s eggs if you prefer.

My Ingredients:

4 free-range duck eggs

200g pork mince

200g black pudding chopped finely

freshly chopped parsley

Salt and freshly ground black pepper

100g flour seasoned with white pepper

1 Large egg beaten into 1 cup Milk

300g breadcrumbs

100g porridge oats

Vegetable oil, for deep frying

My Method:

1. Place the eggs, in their shells, in a pan of lightly salted water. Bring to the boil and simmer for about 6 mins. Drain and cool the eggs under cold running water, and peel.

2. Mix the pork mince with the black pudding in a bowl, add the parsley and season well with salt and freshly ground black pepper.

3. Divide into four and flatten each out into ovals about 5" long and 3" wide. If you place the mix between two pieces of clingfilm while you flatten them out, this will stop them sticking to everything!

4. Place each egg onto a sausage meat oval and wrap the sausage meat around each egg. Rub them well with your hands to make sure the coating is smooth and completely covers and seals in the egg.

5. Mix the porridge oats together with the breadcrumbs. Roll each egg: first in seasoned flour and then in the beaten egg-wash, making sure they are well coated.  Next roll in the mixed breadcrumbs to completely cover. Repeat this with each egg.

6. Heat the oil in a deep heavy-bottomed pan. You'll know it's ready when a wee chunk of bread sizzles and turns brown when dropped into it. Or set your chip pan fryer to 160*C.

7. Carefully place each scotch egg into the hot oil and deep-fry for 7 to 8 minutes, turning over, until golden and crisp and the sausage meat is completely cooked. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

-You can also use this recipe with 400g of normal plain minced pork if you don’t like black pudding!

Don't forget to Feed the Fish at the bottom of this Post!

zack

Grilled Lobster & Monkfish with Brucheen Potatoes

Lobster is one of the Kings of the Sea. Traditionally it has been seen as a top-priced item on menus, but as tastes and trends in Ireland change, lobster is becoming more affordable for customers. Many places are now offering tasty lobster dishes for under €20.



Lobster - King of the Sea!

This is a very simple dish that marries the pink lobster meat with one of my favourite meaty fishes – Monkfish.

Monkfish - A big ugly head that is waste, but the tastiest meat in in tail!

Brucheen potatoes are an old south Donegal classic dish that was once made with duck eggs!

serves 4 people

My Ingredients:

2 Lobsters (500g / 1 lb each)

1 Monkfish tail off the bone ( approx 300g / 1/2 lb fish meat )

1 lemon

25g / 1 oz butter

25g / 1 oz finely chopped onion

1 clove garlic

2 tlspn Jameson Whiskey

120ml / 1/4 cup cream (save 20ml for the champ!)

freshly chopped parsley

ground black pepper

Brucheen Potatoes -

500g / 1 lb peeled potatoes

25g / 1oz butter

the 20ml cream (from above)

25g / 1oz finely chopped spring onions (scallions)

1 whole egg (chicken or duck)

white pepper

sea salt

My Method:

 1. In a large pot bring 8 pints water to the boil with a lid on. Drop in the two Lobsters. Bring back to the boil and Cook for about 14 minutes. Take them out and plunge them into a sink of iced-cold water. This stops them from over-cooking in their own heat or the meat will get tough.

2. Boil the peeled potatoes with a little salt. When boiled, drain well and add the butter, 20ml cream, chopped scallions and white pepper. Cover with a tea-towel and leave them aside un-mashed until you are ready to serve.

3. Heat a frying pan to medium hot and cut the monkfish into 1/2 chunks. Using half of the butter toss the monkfish pieces in the pan to seal it, drop the heat to low and cook the fish for another 3-4 minutes. Lift out of the pan and leave aside.

4. Cut the Lobsters from the mid-spine joint to the head with a large knife. Turn them around and cut cleanly from the middle to the tail. Throw away the brain and lungs pieces (the mushy green bits towards the head of the lobster). Pull out the tail meat and the meat from the centre of the body. Cut all the lobster meat into bite size pieces.

5. Put rest of the butter, the onions and chopped garlic into the fish pan and cook at medium until soft. Add the whiskey and flame to burn off the alcohol. This keeps the flavour of the fish, onions and whiskey without the bitterness of the alcohol. Add a little ground black pepper, the cream, parsley and cook for another 2-3 minutes until the cream has thickened itself a little.



Brucheen Potatoes was one of my Mum's favourites!

6. Service Time!

a) Add the raw egg to the hot potatoes and mash well until soft and fluffy. Season with a little salt if needed. Ready!

b) Add the Lobster and Monkfish to the same pan and toss them all together in the sauce. Spoon the mixed fish evenly back into the four half-lobster shells. Ready to Go - Enjoy!

Don't forget to Feed the Fish at the bottom of this post!

zack