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RECIPE FOR THE WEEKEND.

STEVEN TWEEDIE Of Innis & Gunn Beer Kitchen, Glasgow

One of the most popular items on the Innis & Gunn Beer Kitchen menu, the Scotch egg pub classic, has been given an Innis & Gunn twist.

It's made with the Brewer's Original Oak Aged Beer, which adds a rich depth of flavour to the brown sauce and the sausage meat. This recipe makes a great starter.

The new Beer Kitchen, which recently opened on Ashton Lane, is where Glasgow-born chef Steven Tweedie will be creating all-day dining restaurant and bar menus inspired by great beer and food pairings.

Offering different food and drink experiences over three floors, the Beer Kitchen brings a new onsite craft microbrewery the heart of the west end, brewing up beers exclusive Ashton Lane, served fresh directly from tank to tap.

To find out more go www.thebeerkitchen.co.uk

Scotch eggs

METHOD Boil a pot of water and cook four of the eggs for six minutes. Then place in ice water to cool. Peel gently and set aside.

Mix the sausage meat with half a bottle of the Innis & Gunn Original, add the mustard and a pinch of salt and pepper to season.

Chop the sage and mix with the pinhead oats through a food processor until coarse.

Roll the sausage meat mix into 30g balls and flatten them out on the palm of your hand.

Place the soft egg in the middle of the sausage meat and roll round till a ball shape and let rest for five minutes.

Put the flour in a bowl with salt and pepper.

Whisk the last egg and with a splash of milk and place in a bowl, with the pinhead oats and sage mix in a separate bowl.

Roll the sausage ball in the flour mix, followed by the egg mix and then the pinhead mix.

Cook in a fryer for eight minutes.

To make the beery "brewn" sauce, reduce the remaining Innis & Gunn Original by half, and mix in the HP sauce to your own taste and consistency.

Once cooked, slice in half and serve with the brewn sauce and enjoy.

INGREDIENTS MAKES 4 PORTIONS 5 free range eggs 120g sausage meat 1 tsp wholegrain mustard 15g fresh sage 500g pinhead oats 1 x 330ml bottle of Innis & Gunn Original 100ml HP Brown Sauce 30g plain flour Salt and pepper

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:May 13, 2017
Words:391
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