If you’re trying to add a unique twist to your Christmas dinner why not try a cranberry and turkey scotch egg as a starter.
To cook the egg bring a large pan of water to the boil, add as many eggs as you need and cook for approximately 6 minutes. You want them nicely soft boiled. Take them out from the water and run them under a cold tap for about ten minutes.
When the eggs are cold carefully peel them.
To make the turkey coating get 300g of sausage meat and 300g of turkey mince from your butcher, we use Taylors Farm. In a bowl mix the sausage and turkey with whole cranberries, good pinch of chopped sage, one whole egg (not the cooked ones!), salt and pepper, and a small handful of breadcrumbs.
Take about 100g of the mix and flatten it out on a work surface, its helps if you dampen your hands a little while you’re handling it! Carefully wrap each egg in the stuffing mix, making sure there are no holes.
Roll the coated eggs in a little flour, then beaten eggs, then dried breadcrumbs. Deep-fry until golden brown then in an 180c oven for about 10 minutes. To serve cut in half and plate up with dressed leaves and a nice chutney you’ve bought for Christmas.
Cranberry and Turkey Scotch Egg Recipe – The Blue Mallard
Bread and Butter ‘Christmas Puddings’
We were looking for a different way to offer Christmas pudding on our Christmas menu and came up with an idea for bread and butter pudding made up with layers of Christmas pud!
It’s a little less heavy than Christmas pudding and will go great with your brandy sauce or vanilla custard.
For the custard mix;
9 egg yolks
400ml Double cream
1 Vanilla pod (or ½ teaspoon vanilla essence)
For the pudding
About one loaf of sliced bread with the crusts cut off (you can adjust this amount depending on how much you would like to make!). It works really well with brioche.
350g Christmas pudding
100g Demerara Sugar
How to do it…
Choose a suitable ovenproof dish, preferably with a lid. Pre-heat your oven to 160c. In a saucepan gently heat the milk, cream and vanilla to just before it boils. While it’s warming, in a heatproof bowl whisk the egg yolks and sugar together. Slowly pour in the warm milk and cream mix, whisking continuously. Put to one side.
Butter the bread slices and slice or crumble the Christmas pudding. In your ovenproof dish put a few ladles of the custard mix, then a layer of buttered bread, then a thin layer of Christmas pudding. Ladle on more of the custard mix, then bread, then pudding. Continue until the dish is full or you’ve used all of the mix.
Sprinkle the top with the Demerara sugar, place in the oven with the lid on for around 30 minutes then take the lid off and return to the oven for another 10-15 minutes to crisp up the top!
Serve with brandy sauce, custard or ice cream!
Bread and Butter ‘Christmas Pudding’ – The Blue Mallard
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