Stacey Brandford
Scotch Eggs with Pork Fat Hollandaise & Pickled Shallots from chef/owner Grant Van Gameren of Bar Isabel in Toronto
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Scotch Eggs with Pork Fat Hollandaise & Pickled Shallots

Grant Van Gameren, Bar Isabel, Toronto - May 2014

For 8 servings

Pork mixture:

  • 1 1/3 tsps. (8g) kosher salt
  • 1/2 tsp. (1g) cayenne
  • 1/2 tsp. (2g) dextrose (optional)
  • 1/4 tsp. (1g) black peppercorns, freshly ground
  • 1 lb. 3 1/2 oz. (550g) pork shoulder, med. ground
  • 2 3/4 cups (45g) cilantro, leaves picked, blanched, and finely chopped
  • 1 1/2 cups (45g) spinach, blanched, squeezed, and finely chopped
  • 2 Tbsps. (25g) tomatillo, husked and pureed
  • 2 tsps. (10g) serrano chile, stem removed and pureed with seeds
  • 1 1/2 tsps. (4g) garlic, minced
  • 1 tsp. (5ml) adobo sauce

Mix salt, cayenne, dextrose, and peppercorns in a bowl; add ground pork; mix well with hands; mix in remaining ingredients; cover; reserve in refrigerator.

Blood mixture:

  • 1/2 cup plus 2 Tbsps. (147ml) fresh pork blood, strained
  • 4 3/4 tsps. (10g) sweet smoked paprika
  • 3/4 tsp. (1.5g) hot paprika
  • 1/3 tsp. (6g) kosher salt
  • 1/2 tsp. (.5g) dried oregano
  • 1/4 tsp. (.5g) cumin seeds, toasted and finely ground
  • 1/4 tsp. (.5g) whole cloves, toasted and finely ground
  • 1/2 cup (25g) day-old bread, finely chopped
  • 1/3 cup (73ml) heavy cream (35 percent fat)
  • 1/4 cup (50g) bomba rice
  • 3/4 Tbsp. (10g) unsalted butter
  • 3/4 cup (125g) white onion, cut into sm. dice
  • 2 tsps. (5g) all-purpose flour
  1. Heat blood in the top of a double boiler set over a pot of simmering water until slightly thickened and a thermometer registers 147°F; whisk in paprikas, salt, oregano, cumin, and cloves; remove from heat; cool; reserve.

  2. Place bread and cream in a bowl; reserve.

  3. Fill a pot with water 3 times weight of rice; add rice; bring to a simmer; cook until al dente; remove from heat; drain; spread out rice on a baking sheet; cool; reserve.

  4. Heat butter in a skillet set over medium heat; add onion; cook, stirring occasionally, until translucent; stir in flour; cook, stirring occasionally, until starch has cooked off (about 6 minutes); remove from heat; cool. 5. Mix blood mixture, bread/cream mixture, rice, and onion in large bowl; weigh reserved pork and pork blood mixtures; add equal portions to large bowl; mix well; cover with plastic wrap; reserve in refrigerator.


  • 2/3 cup (156ml) distilled white vinegar
  • 8 sm. eggs
  • all-purpose flour
  • 2 lg. eggs, lighty beaten
  • panko
  1. Bring vinegar and 4 1/4 cups water to a boil in a saucepan; add eggs; cook 4 minutes and 45 seconds; remove; place in ice water bath; cool; remove from ice water; peel eggs; reserve.

  2. Place flour, beaten eggs, and panko in separate shallow bowls; working one at a time, dredge cooked eggs in flour; dip in egg; pack 1/4 cup (50g) reserved pork/blood mixture around each egg; dredge in flour; dip in egg wash; roll in panko; dip back in egg; roll again in panko; place on baking sheet; reserve.

Pork fat hollandaise:

  • 4 lg. egg yolks
  • 1 lg. egg
  • 1/8 cup (28g) rendered pork fat
  • 1 Tbsp. (15ml) dry white wine
  • 1 Tbsp. (15ml) white wine vinegar
  • lemon juice
  • kosher salt
  1. Heat egg yolks and egg in the top of double boiler set over a pan of simmering water, whisking constantly, until frothy; whisk in pork fat; whisk in wine and vinegar; add juice; season; remove from heat.

  2. Pour into whipped cream canister; charge with 2 N2O canisters; place in warm water bath; reserve.

Pickled shallots:

  • 6 shallots, quartered and cut into sm. pieces
  • 2 cups (470ml) red wine vinegar
  • 1/2 cup (100g) granulated sugar
  • 1/8 tsp. (.72g) salt

Place shallots in nonreactive bowl; bring vinegar, sugar, salt, and 1 cup water to a boil in small saucepan; remove from heat; pour over shallots; cool; pour into a jar; cover; reserve in refrigerator.


  • canola oil (for frying)
  • Dijon mustard
  • frisée, white parts only
  • curly parsley
  • lemon juice
  • salt
  • black pepper, freshly ground
  1. Heat oil in deep fryer to 350°F.

  2. Working in batches, fry Scotch eggs 5 minutes, turning occasionally; remove with a spider; place on paper towels; let rest 2 minutes.

  3. To serve, cut eggs in half; dab a little mustard on each plate (to keep eggs from slipping); place egg halves on top; place frisée, parsley, and pickled shallots in a bowl; drizzle with juice; season; toss; top eggs with some hollandaise; top each egg half with small mound of salad.

What to drink: Flanders Red Ale, Gonzalez Byass Leonar Palo Cortado 12 Year Old Sherry, or Tarlant Brut Champagne Réserve NV