Dave’s Scotch Egg with Katsu
We are living through challenging times; whilst living through a global pandemic things has taken a turn for the worse with yet another tragic murder of a black man by police in America. Black Lives Matters and the best way I can show my solidarity is supporting black talent and businesses. For me this work starts in the comfort of my loving home and I here share some of my husband great recipes as he cooks them for our family and how he loves cooking professional. Dave is a Black Caribbean Londoner with 20 years cooking experience in London, sometimes together, but most recently as an agency chef in various kitchen. Hardworking, talented and his food much loved by many. Dave is part of the London restaurant scene which is very underpinned by Black Caribbean Londoners and other immigrant groups, however currently not working with no furlough pay despite being British and long time tax contributor.
I will be posting some of his recipes in the coming days
Makes 8 egg
8 large free range eggs
panko
white fish, like
flour
2 free range eggs for egg wash
1 white onion
1 clove of garlic
1 medium carrot
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon graham masala
10 ml. soy sauce
10 ml. mirin
Cook the eggs for xx minutes and leave to cool in ice water for 30 minutes, then peel.
Make the fish mixture for the eggs.