Fine dice all of the bacon and cook in a frying pan on a medium heat until the fat has rendered out and the bacon bits are evenly crispy. Drain off the bacon fat but do not discard either the fat or the bacon. Add the bacon fat to the 300 ml of sunflower oil and put to one side for later.
Put the 3 yolks into a spacious mixing bowl along with the Worcestershire sauce, mustard and crushed garlic. Slowly incorporate the oil/fat mixture into the yolks, whisking all the time. If the mixture becomes too stiff add a little warm water. If you haven’t made mayonnaise before, you may wish to refer to some simple instructions here, courtesy of the Beeb. Season to taste – you may want to add a little lemon juice. Finally take the bacon pieces and stir into the mayo.
Place 4 eggs into cold salted water; bring to the boil and turn down immediately to a simmer. Simmer for 7 minutes, drain and cool under running cold water. Peel the eggs once cooled. Mix the sausage meat, pepper, paprika and thyme. Take a quarter of the meat mixture in hand and flatten out into as thin a disc as possible; place the egg into the centre and wrap the sausage meat around it, ensuring that there aren’t any gaps and the sausage meat evenly encloses the egg.
Roll the wrapped eggs in flour – so that there is a fine film of flour on the meat – dip into the egg and then finally roll in the dried breadcrumbs. Deep fry the eggs for 4 minutes on a high heat and then transfer the scotch eggs to a preheated 180 degree oven for a further 6 minutes. A thousand miles from anything you will ever buy.
Following two years of being ‘highly commended’, our Helen Browning brand organic hot dogs, have now won ‘Gold’ in the Organic Food Awards. They are amazing, we think – what hot dogs used to be like, before they were made of pig skin and old washing up lines all pulped up together! And Helen’s Beef Sirloin, also usually on the menu here, also won ‘Gold’.
Out of about 450 restaurants, hotels and pubs, the SRA has awarded The Royal Oak Three Gold Stars for its sustainable practices. Our pub joins only three other establishments in the country in the top bracket of the SRA’s league table. They have commended our food sourcing, our healthy food on the plate, the way we treat food suppliers, our recycling and, last but not least, the care with which we try to look after customers and staff. You can read more here.
Proud to be a member of the Soil Association’s catering mark supplier scheme that provides assurance to caterers on food and drink issues such as health, animal welfare and the environment.
See the Soil Association’s website for more information.
The Royal Oak
Pub hotline: 01793 790481