Caledonian Highland Egg

• 300 gms Venison shoulder - minced
• 300 gms Pork belly - minced
• 100 gms Back fat - minced
• 30 gms Lardo - small dice
• 20 gms Unsalted butter
• 3 gms Garlic - finely chopped
• 40 gms Shallot - finely chopped
• 60 gms Red onion - finely chopped
• 1 gms Thyme leaves
• 2 gms Sage - chopped
• 3 gms Flat leaf parsley
• 20 gms Egg - beaten
• 5 gms Smoked salt
• 2 gms Salt
• 10 gms Heather honey
• 1 gms Ground white pepper
• 0.5 gms Sel rose
• 6 Duck eggs
• Panko bread crumb
• Pinhead oatmeal - toasted
• Flour
• Egg wash
• 250 gms Celeriac
• 10 gms Lemon juice
• 10 gms Dijon mustard
• 10 gms Arran Mustard
• 20 gms Creme fraiche
• 30 gms Mayonnaise
• Salt to taste
• 10 gms Edradour whisky
• 5 gms Heather honey
• 5 gms Lemon juice
• 5 gms Cider vinegar
• 30 gms Local rapeseed oil
• Seasoning
• 100 gms Watercress, flat leaf parsley and roquette salad
• Olive oil - to dress leaves
• 30 gms Cox's orange pippin apple or equivalent cut into matchsticks
• 30 gms Pickled walnuts
• 5 gms Chives - finely chopped
• Smoked paprika - pinch

1. Firstly, melt the butter in a small sautan, add in the shallots, red onion, garlic and thyme and sweat down slowly until soft without any colour. Allow this mixture to cool. Proceed to mix all the ingredients together to form the forcemeat.
2. Cook the eggs in boiling salted water for 6 minutes then chill in ice-cold water. Peel the eggs carefully. Dust the eggs through the flour then wrap in 120 gms of the forcemeat. To make the farce, even roll between plastic sheets until around 1 cm thick then wrap around the egg. Roll between your hand to get a good shape. Then flour the Scotch egg and pass it through a mixture of panko crumb and toasted oatmeal. Allow to rest in the fridge until require to serve.
3. Cook in deep fat fryer at 170oC for 3-4 minutes, then bake in the oven for 4 -5 minutes. Rest the egg for 4 minutes before cutting in half to serve.

dice, butter, garlic, shallot, red onion, thyme, parsley, egg, salt, salt, honey, white pepper, eggs, bread, flour, egg wash, gms celeriac, lemon juice, mustard, mustard, gms creme fraiche, mayonnaise, salt, edradour whisky, honey, lemon juice, gms cider vinegar, oil, flat leaf parsley, olive oil, apple, walnuts, paprika

Taken from www.epicurious.com/recipes/food/views/caledonian-highland-egg-56389348 (may not work)