This month, 44foods challenged our very own George Beach to get creative with one of our newest ingredients, Foie Royale. 💮
If you don’t already know, Foie Royale is the ethical, animal-friendly alternative to the traditional Foie Gras and in our opinion, just as tasty.
Made from free range birds, the ducks and geese are ethically reared, bred outdoors and are notforce-fed. The result is beautiful, highly versatile and perfect for wowing your guests this Christmas. ✨
So, what did George get up to?
Wait for it…
Yes ladies and gentlemen, it’s a Foie Royale Scotch egg. 👏🏻
Originally invented by Fortnum & Mason in 1738 (we were shocked too!), the Scotch egg was dubbed a ‘traveller’s snack’.
This particular creation a la 44 Foods also features our favourite Cacklebean eggs and outdoor-reared sausage meat from Buttercross Farm.
George has provided us with a step-by-step recipe, alongside some fab photos. Check it out. 👇
2 x packs of Foie Royale
2 x 450g Buttercross Farm traditional sausage meat
2 medium banana shallots
3 spring onions
100g fresh coriander
6 Cacklebean eggs plus 1 for whisking
250g of Matthews Cotswold flour
Salt & pepper
250g fine breadcrumbs
Sprinkling of black and white sesame seeds
1 jar of Tracklements British piccalilli
1. Mix the pork sausage meat and Foie Royale together thoroughly to get the delicious flavour of the Foie Royale throughout. Add in finely chopped shallots, spring onions, coriander, salt & pepper. Mix really well (hands in now!) and portion into 6 even size tennis balls.
2. Boiling the eggs sounds easy but concentrate here to get those yolks nice and runny! Boil for exactly 5 mins and 20 secs (keep this a secret btw) and as soon as the timer goes off, place the eggs into iced water and then gently tap them on a hard surface to crack and carefully peel them. Use a teaspoon to help peel the shell as in the pic. These eggs will be very delicate as they are soft. Place on a tea towel and sprinkle with flour.
3. Mix the bread crumbs with sesame seeds and salt and pepper. Organize the flour, the whisked egg into separate bowls, and we are ready now to assemble them.
4. Take the tennis balls on to a floured surface and flatten them to around 1 cm thick by roughly 10 cm round – keep them dry by adding more flour. Place the egg in the centre, fold over the sausage meat and then carefully mould back into a tennis ball again.
5. Roll the tennis ball into the whisked egg covering it well and then drop into the breadcrumb mixture covering the whole thing. Once you have made all 6, place into the fridge to keep cool until you are ready to fry them.
6. Finally set the deep fat fryer to 180 degrees C and cook them for 15 minutes to make sure they are cooked through. Note: if you don’t have a deep fat fryer, don’t worry, just use a deep pan with enough oil to cover each Scotch egg!
7. Cut into quarters or half if hungry. Best eaten immediately with a dollop of piccalilli!!