recipe courtesy of the BBC
If you’ve never had Scotch eggs, you are in for a treat. Hard boiled eggs coated with sausage and herbs and deep fried are beyond delicious. My mother used to make this treat for us but I had long forgotten just how good Scotch Eggs were until I had a late evening ‘snack’ at ‘The Reading Room’ located off the lobby at, The Four Seasons, now the Intercontinental in Dublin.
Oddly enough, this dish did not originate in Scotland, but as it is told, the word ‘scotch’ was really ‘scorched’ from the Algerian recipe, Narcissus Meatballs, where the pork coated egg was cooked over an open flame, hence becoming scorched. It is easy to see how the word evolved from ‘scorch’ to scotch’.
According to Adam Edwards’ article in the The Telegraph, the 18th century Scotch Eggs became a favorite British snack when London’s famed provisioner, Fortnum & Mason would make this delicacy for wealthy travelers to pack while traveling by coach. The sausage encasement was more like a pâté then but as they became more popular, less expensive meats where used so all classes could afford them.
GUINNESS & COKE
Only one of the many cocktail served at the Guinness Storehouse in Dublin, Guinness & Coke is in good company with Guinness Black Velvet (Guinness & Champagne), Guinness Bloody Mary (Traditional Bloody Mary with a punch!) or try the Wilde Oscar (Guinness Extra Stout with Bourbon and other good stuff).