Scotch eggs are a beloved classic, but what happens when you infuse them with the rich, savoury taste of bison and pair them with a creamy miso-celeriac dip? You get a culinary experience that transcends the ordinary. In this recipe, we’re elevating the traditional scotch egg by incorporating bison for its robust flavour, and showcasing the underrated celeriac alongside umami-packed miso. Get ready to tantalize your taste buds with a dish that’s both familiar and refreshingly unique.
The Ingredients:
- Bison meat: Known for its rich, slightly sweet flavor, bison adds a delicious twist to the traditional pork sausage used in scotch eggs.
- Celeriac: Often overlooked, celeriac shines in this recipe with its distinct celery-like taste and creamy texture.
- Miso paste: A staple in Japanese cuisine, miso brings depth and umami to the dip, complementing the flavours of both the bison and celeriac.
- Eggs: Essential for encasing the flavorful bison mixture and creating the classic scotch egg exterior.
- Breadcrumbs: Provide the crispy coating that contrasts beautifully with the tender bison and creamy dip.
Bison Scotch Eggs with Miso Celeriac Mash & Maple Mustard Drizzle
Ingredients
Ingredients
- 454 g Extra Lean Ground Noble Premium Bison
- 1 egg
- 1/2 cup 120ml fresh parsley, finely minced
- 1/2 cup 120ml seasoned panko breadcrumbs
- 2 tbsp 30ml BBQ rub
- 4 eggs soft cooked
- 1/3 cup 80ml flour
- 1/2 cup 60ml cornmeal
- Salt and pepper to taste
- Avocado oil spray
For Celeriac Mash
- 2 lbs celeriac two medium-sized celeriac peeled, and cut into half-inch chunks
- 1 head garlic minced
- 1/2 cup 120ml butter
- 1/4 cup 60ml olive oil
- 1/2 cup 120ml half n half cream
- 1 tbsp 15ml white miso paste
- Salt and pepper to taste
Maple Mustard Drizzle
- 1/4 cup 60ml whole grain mustard
- 1/4 cup 60ml Dijon mustard
- 1/4 cup 60ml mayonnaise
- 1/4 cup 60ml maple syrup
Instructions
Directions
- Fill a deep pan with water, and bring to a boil. Add the eggs, and set a timer for 6 minutes for soft cooked eggs. If you like your eggs cooked a bit more (and not jammy on the inside), cook for 7-8 minutes. Remove from heat and immediately put the eggs into an ice bath. Allow to cool fully before peeling. Roll the eggs in the flour and set aside.
- In a large bowl, add the bison, the breadcrumbs, egg, parsley and BBQ rub. Mix thoroughly to combine. Divide the mixture in 4 portions. Flatten each portion as if you were making a very flat hamburger patty. Take one of the eggs, and put it in the centre of the patty. Bring the edges to each other, closing the egg inside the meat. Use your hands to form the meat around the egg, ensuring that none of the egg is showing, and the meat is firmly enclosing the egg. Season the cornmeal with salt and pepper. Roll each egg in the cornmeal. Place all four eggs on a parchment lined baking sheet.
- Spray with avocado oil. Bake in a preheated 425 degree F oven for 10 minutes. Flip, and bake for an additional 6-7 minutes. Do not over bake, or you risk the eggs bursting open.
- While the eggs are baking, whisk together the ingredients for the drizzle. Set aside. Add the celeriac to a pot, and cover with cold water. Season heavily with salt. Bring to a boil, and boil for 18-20 minutes, until very tender. Drain, and allow the excess water to evaporate before adding it back to the pot. In another saucepan over medium high heat, melt the butter with the oil. Add the garlic and cook for 2-3 minutes. Remove from the heat, and allow to cool slightly before adding the cream and miso. Whisk to thoroughly combine. Add the celeriac to a food processor, along with the butter mixture, and process until smooth. To serve: spread some of the celeriac mash on the plate, and top with one of the eggs that’s been cut in half. Drizzle some of the maple mustard drizzle and top with chopped chives.
Maddie and Kiki
Maddie & Kiki®, Canada’s favourite female Grill Masters, were named in the Top 10 Grill Experts of North America and were recently featured in the prestigious, Forbes. BBQ industry professionals turn to Maddie & Kiki® for their knowledge, expertise, and input when developing new products for the BBQ market.
