Chicken and Tarragon Scotch Egg

This dish is an entry for The Egg Award 2013 by chef Hugh McGivern


You can enter your own recipe for The Egg Award 2013 by clicking on this link




What does Hollywood action movie star Dwayne (The Rock) Johnson , King Abdullah ll of Jordan and The Egg Award 2013 have in common?  Chef Hugh McGivern of course!  He's been personal chef to both and he's entered his Chicken and Tarragon Scotch Egg for this years debut competition!

He's already entered his Chocolate Latte Egg Nog (which is delicious) so we'll let him take up the story.

The eggs are from the same source at my friend Catrionas small holding near Auchterarder in Perthshire, all the chooks run aboot without a care in the world, between the legs of her Black Highland Cattle at times she tells me (but thankfully no fatalities).

The original recipe used Quails eggs and I'm sure that Pheasant or even Duck eggs would be good.

Chicken & Tarragon "Scotch Egg"

Ingredients

4 Fresh Eggs

1 Fresh Chicken Breast

15ml double cream

1 tsp fresh tarragon

salt & pepper

50g fresh breadcrumbs

25g fresh coconut

25g plain flour

1 egg beaten with a little milk.

Method

Bring a saucepan of water to the boil and pop each egg onto a spoon and place into the pan, when all eggs are in and the water comes back to the boil, cook for 3 minutes then remove and plunge into cold running water for 5 minutes.

Remove any fat and sinew from the chicken breast and cut into dice, place into a food processor and whizz up. remove from the machine and empty into a bowl, fold in the cream, tarragon and a little seasoning, allow to chill in the fridge for 1/2 an hour.

Shell the eggs and pat dry, divide the chicken mousse into 4 and with an oiled hand pat flat then cover the egg ensuring there are no holes.

Place the beaten egg and milk into 1 bowl, the breadcrumbs and coconut in another and finally seasoned plain flour in the 3rd.

Pass the egg firstly through the flour, patting off any excess then into the egg mix and finally into the coconut mix, ensuring they are thoroughly coated.

Heat a fryer to 180c and place the eggs into the basket then lower into the hot oil, fry for at least 5 minutes shaking the pan occasionally, turn onto kitchen paper and allow to drain and cool slightly before devouring.

These are great summer picnic items and best to make enough for 2 each as they are really yummy.

Hugh Grierson Organic

Welcome to the first of The Egg Award's weekly bulletins on organic businesses whose ethos mirrors that of The Egg Award 2013.  This first blog features Hugh Grierson Organic at Newmiln Farm in Perth, Scotland.  

Their delicious Scottish organic beef, organic lamb, organic pork and organic chicken is.....

• Grass fed and full of flavour
• Organic meat matured in the traditional manner (beef is hung for 3 weeks)
• Locally bred and reared organically on their farm in Perthshire, Scotland
• Meat is vacuum packed for maximum freshness
• Packed in convenient sized cuts

On their organic farm they rear traditional Scottish beef, lamb, chicken and pork. Their beef is organic Aberdeen Angus beef, bred from theirr own herd, built up over 35 years. Their organic Aberdeen Angus herd graze on lush pastures on their organic farm in Perthshire, Scotland and are fed a natural grass diet with animal welfare as their top priority.

They believe in producing quality food, whilst caring for the countryside.  They achieved organic status in October 2002 and are certified by the Soil Association.  Organic meat has to be produced under a strict code of practice to ensure that the animals are treated in a humane way throughout their lives.  They rear their herd and flocks in a traditional manner producing healthy and contented animals, and so the finest organic meat.  



As they live in natural, stress-free conditions they produce the highest quality beef, pork chicken and lamb you can buy. The organic beef, lamb and pork is processed locally by a traditional butcher, to ensure the cuts of meat are of top quality and the animals are not stressed by traveling great distances.

Their Scottish beef, lamb and chicken has a superb taste and quality. The beef is hung for 21 days which relaxes and tenderises the meat, leading to a fine texture and flavour.  The animals are fed on organic grass and clover, and this varied natural diet ensures their organic products have an exceptionally delicious flavour.



They supply online UK-wide and are Scotland’s top organic meat supplier.  They've set out to be the best organic meat supplier in the UK and to order organic meat online you couldn't go to a better place.  They believe (and their customers tell them) that their farm produces the finest organic meat in Scotland.



To place an order.....

Call them in the office 01738 730201

Email them: orders@hughgrierson.co.uk

For general information.....

Email: sascha@hughgrierson.co.uk

Call them on 07876 732633

Wholesale Enquiries: sascha@hughgrierson.co.uk