Scotch Egg

Bison, Quail Egg, Winter Squash Agrodolce, Goats Milk Yogurt, Micro Herbs

Chef Vishwatej Nath of Urban Farmer at The Westin | Cleveland, OH
Yield: 8 servings

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Adapted by StarChefs  |  November 2016

INGREDIENTS

Winter Squash Agrodolce:
One 2-pound Kabocha squash, peeled, seeds removed, and thinly sliced
2 tablespoons olive oil
1 teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon salt
1 Fresno chile, thinly sliced
3/4 cup red wine vinegar
1/4 cup bourbon barrel-aged maple syrup
Crushed red pepper flakes

Bison:
2 pounds ground bison meat
1 large onion, finely chopped
1/2 cup chickpea flour
2 tablespoons ginger-garlic paste
1 teaspoon red chile powder
1/2 teaspoon ground cumin
1 teaspoon toasted coriander seed
1 bunch cilantro, finely chopped
2 tablespoons garam masala
1 egg
Salt
Black pepper

Scotch Egg:
Oil for frying
8 quail eggs
2 cups cornstarch

To Assemble and Serve:
2 ounces thick yogurt
1/2 ounce micro cilantro
1/2 ounce micro parsley

METHOD

For the Winter Squash Agrodolce:
Heat oven to 400ºF. In a mixing bowl, combine squash, oil, pepper, paprika, and half the salt. Transfer to a sheet tray and roast squash 25 to 30 minutes, until golden brown and tender. In a small saucepan over medium heat, combine remaining ingredients and salt. Bring mixture to a boil, reduce heat, and simmer 8 minutes, until syrupy. Brush half of the syrup over cooked squash. Keep squash and remaining syrup warm, separately.

For the Bison:
In a large bowl, gently mix to combine all ingredients.

For the Scotch Egg:
Heat oven to and the oil in deep fryer to 375ºF. In a large pot of boiling water, cook eggs for 2 minutes. Shock eggs in an ice bath. When cooled, peel eggs. On a cutting board lined with plastic wrap, place 2 ounces of the Bison mixture; flatten meat. Place a quail egg in the center of the flattened meat. Carefully wrap meat around egg, closing any gaps. Repeat with the remaining eggs. Roll each meat-encased egg in cornstarch, fry for 45 seconds, and drain. Transfer Scotch Eggs to a sheet tray and finish in oven for 3 minutes.

To Assemble and Serve:
Spoon some yogurt onto a serving plate. Arrange Winter Squash Agrodolce on top, and drizzle with reserved agrodolce syrup. Slice Scotch Egg in half, place on top of squash, and garnish with herbs.

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