Un oeuf is enough!

An integral part of any Blackthorn & Brook holiday is the food that fuels the equine activities.

We are extremely proud of the gastronomy in the area, and love taking our guests to the best eateries in the Westcountry (often the best kept secrets). Restaurants, fish & chip shops, tea rooms: you name it, we’ve tested them out (it’s a hard life!)

However, there is one particular gastronomic delight that has attracted more attention than the finest dining on offer: my dear mum’s scotch eggs.  Served as part of our lavish picnics on day-long rides in the countryside, there is nothing better than a perfectly soft-boiled bantam egg in a coat of local pork sausage meat with a crispy  breadcrumb shell – the perfect riding fuel!


Mum’s scotch eggs as the centre piece of a recent Blackthorn & Brook picnic alongside savoury scones and smoked salmon sandwiches, washed down with plenty of Pimms!

These little beauties often attract more attention than the scones, local cream and homemade strawberry jam, piles of homemade cakes or jugs of chilled, fruity Pimms or frothing champagne.   Why? I think they have to be tasted to be believed!

 

Thanks to mum’s bantams, too!

To make your own, you will need:

10oz Minced pork

10oz Good quality sausage meat

1 tsp Mixed herbs

4 soft-boiled eggs

flour for dusting

1 egg, beaten

5oz fresh white breadcrumbs

 

Method:

Mix pork, sausage meat and herbs

Divide the mixture into four parts and press firmly around the peeled eggs to form a even layer about half an inch thick

Roll the balls in flour, dip in beaten egg and coat with breadcrumbs

Deep fry at 180˚c for ten minutes until golden brown


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Please note, throughout our website we use the term fox hunting to mean all of the activities carried out by our participating hunts operating within the constraints of the Hunting Act 2004.