As the championships are now in full swing, we've come up with a couple of Wimbledon inspired mouth-watering recipes for you to try at home.
Benn has shared with us his legendary Scotch Egg recipe (it's said that Heston tried to steal Benns secret) and of course, it wouldn't be Wimbledon without it.... an uber refreshing PIMMS cocktail.
CHAMPIONSHIP SCOTCH EGG
10 Quality Eggs (Cacklebeans or Clarence Court)
150g Haggis, skin removed and crumbled
300g Quality Sausage Meat from sausage (skins removed)
1/2 Tsp Smoked paprika
2 Tsp Corn Flour
45g English Mustard
Salt and Pepper
Steam the eggs for 8 mins. Steaming eggs takes a little longer, but the white will be cooked beautifully and be consistently firm, while the yolk is perfectly still runny. Place the sausage meat in a food processor with the smoked paprika, cornflour, mustard, and a splash of cold water. Season with salt and freshly ground black pepper and blitz together, then fold in haggis. Divide into eight balls, approximately 55 g per portion.
Once the eggs are cool enough to handle, carefully peel off the shells using a teaspoon.
Flatten each portion of sausage meat between two sheets of plastic wrap into a circle, then remove the top layer of plastic. Place an egg in the centre of each sausage meat circle. Wrap the sausage meat around the egg, by bringing all of the edges together and twist the top of the plastic. Press the edges to seal but don’t press too hard. Place in the fridge for 20 minutes.
In the meantime, put some plain flour into a small bowl and season it with salt and freshly ground black pepper. Beat the remaining eggs in a second small bowl and stir in the milk. Put the breadcrumbs into a third bowl. Roll each coated egg in the flour, gently tapping off any excess, then dip it in the beaten egg. Finally, roll it in the breadcrumbs, making sure that all sides are coated. Place the eggs in the fridge for 15 minutes.
Preheat the oven to 190ºC/gas mark 5. Heat a deep-fat fryer to 190ºC or place a deep saucepan of oil over a high heat until it reaches this temperature.
Fry the Scotch eggs two at a time for 2 minutes until golden brown. Remove from the oil with a slotted spoon and place on a cooling rack over a baking tray. When all the eggs have been fried, place the tray in the oven for an additional 10 minutes. Serve immediately while the yolks are still runny.
MATCH POINT PIMMS
A handful of strawberries, hulled and sliced
Cucumber, thinly sliced
A whole orange, sliced into thin half-moons
300ml Pimm’s No. 1 Cup
300ml soda water
600ml pomegranate or cranberry juice
Mint sprigs, to garnish
1. Half-fill a jug with plenty of ice cubes. Tip in the strawberry slices and pour in the Pimm’s, soda and pomegranate juice. Stir and garnish with mint sprigs.