Copycat Scotch Eggs & Beet Salad from the Leaky Cauldron
What are scotch eggs? At the Wizarding World of Harry Potter, they are a delicious dish that can be found at the Leaky Cauldron.
Equipment
- deep fryer optional
- magic wand
Ingredients
FOR SCOTCH EGGS:
- 6 eggs whole for boiling
- 3 eggs whisked
- 2 cups panko
- 1 cup flour
- 1 tablespoon dry mustard
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 8 oz hot Italian sausage
- 8 oz breakfast sausage
- 8 oz maple sausage
- 3 cups vegetable oil for frying
FOR MUSTARD SAUCE:
- 3 tablespoons sour cream
- 1 tablespoon spicy brown mustard
FOR BEET SALAD:
- 3 beets washed & greens removed
- 1 red apple chopped & peeled
- 1 tablespoon spicy brown mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons warmed honey
- 1 teaspoon olive oil
- lettuce leaves for serving
Instructions
- Start by making the beet salad. Thoroughly wash the beets and remove the greens and tips. Do not peel. Preheat the oven to 375 F. Lightly spray the beets and a baking sheet with olive oil. Roast the beets for at least one hour to an hour and a half - until the beets are tender all the way through and the skin peels off easily. The skin will be bubbly browned and very easy to remove when the beets are ready. Cool until the beets are no longer steaming.
- Remove the skins from from the cooled beets. Then chop the beets and place into a large bowl. Skin and chop the apple and add to the beets.
- In a small bowl, whisk together the spicy brown mustard, apple cider vinegar, honey and olive oil. Pour over the apples and beets and stir - the apples should turn bright red. Chill and marinate for at least one hour (RECOMMENDED: Make ahead and chill overnight.)
- Meanwhile, boil the eggs to your desired doneness. Start with the eggs in a pot with about one inch of cold water covering them. Bring the water to a rolling boil then turn off the heat and cover with a lid. For hard boiled eggs, leave the eggs in the water for 12-15 minutes. For soft boiled eggs, leave the eggs in the water for 8-10 minutes. For very runny centers, leave the eggs in the water for 6-8 minutes. Transfer to an ice bath, crack shells lightly, then leave in ice bath until ready to peel. Peel the eggs. Bring eggs to room temperature prior to making the scotch eggs. (RECOMMENDED: Make the eggs ahead and leave in the ice bath overnight.)
- In a large bowl, mix together the sausages until well combined. Use an ice cream scoop or 1/4-1/2 cup measuring cup to measure out even portions of the sausage. Place the scoops of sausage between two sheets of plastic wrap and flatten the meat with your hands until it is about a quater inch thick. Repeat with the remaining meat.
- Prepare a scotch egg making station! In one bowl, add the flour. In a second bowl, add the eggs and whisk. In a third bowl, add the panko, dry mustard powder, salt and pepper and whisk.
- Remove the top sheet of plastic from the first flattened sausage patty. Roll a hardboiled and peeled egg in flour then place in the center of the sausage patty. Wrap the sausage patty around the egg and pinch the edges closed so that the egg is completely enclosed in sausage. Repeat with the remaining eggs and sausage.
- Prepare a deep fryer or pot with oil heated to 350 F. To bread each sausage wrapped egg, first dredge in flour, then roll in the whisked eggs. Let the excess egg drip off then roll in the panko until completely coated. Repeat with the remaining wrapped eggs.
- Carefully place the eggs in the hot oil. Cook until golden brown and the sausage is cooked all the way through - about 7-10 minutes per egg. Be sure to work in batches and to keep flipping the eggs so that they are evenly golden on each side. Remove from the hot oil and let cool for at least 5 minutes to fully set the sausage and breading.
- While the eggs are cooling, prepare the mustard dipping sauce by stirring together the Greek yogurt and remaining spicy brown mustard.
- On each serving plate, use a few lettuce leaves to create a bed for the beet salad. Serve the scotch eggs with a generous serving of beets and a side of mustardy dipping sauce. Enjoy!
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