Lunchbreak: Scotch egg prepared by McWethy’s Tavern chef Mark Angeles

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Executive Chef Mark Angeles

McWethy's Tavern
Mistwood Golf Club
1700 W. Renwick Road

Grand Opening Celebration
Mistwood Golf Club
April 18-23
1700 W. Renwick Road

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Scotch Egg

1 prepared Scotch Egg
3-4 pcs. pickled red onion
1 fl oz whole grain mustard
3 pcs. dill pickle
1 oz. arugula

Scotch Egg

1 each – soft boiled egg, peeled
4 oz pork sausage – bulk  (not in casing)
egg wash
Panko breadcrumbs

Roll soft-boiled egg lightly in flour. Flatten sausage, place soft-boiled egg in center of the sausage and gently form around the egg, keeping the sausage to an even thickness all the way around. Roll sausage/egg in flour, egg then panko. Keep egg in refrigerator until ready to cook. Heat enough oil to submerge egg in a heavy bottom pan -350. Using long tongs gently place egg in hot oil and fry for about 8-9 minutes. Remove cooked Scotch Egg, allow to drain then cut in half to plate.

Serve with pickles, pickled red onion, whole grain mustard sauce and arugula.

Pickled Red Onions

1 lb. red onions – sliced into thin rings
2 fl oz. red wine vinegar
2 fl oz red wine
2 fl oz. water
1 ea. bay leaf
1 Tbs pickling spice
1 Tbs sugar
1 Tbs Kosher salt

Place sliced onions in a nonreactive container and set aside. Combine remaining ingredients in a nonreactive pan and simmer for 10 minutes. Remove from heat and allow to liquid cool for 10 minutes. Strain liquid over onions toss well, then refrigerate for 24 hours. Ready to use as desired.



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