Do you like beer? Do you like eggs? If the answer to both these questions is yes, then you will love this recipe. Even if you don't like beer, you'll still love these flavour packed beauties that pack a surprise punch.
The recipe comes from the Pit Cue Co Cookbook. If like me, you are in to American influenced low and slow BBQ food, coupled with amazing filthy sides all washed down with mental cocktails (Google "Pickle Back") then this book is for you.If you're lucky enough to have a Big Green Egg as well, then even better. Other outdoor cooking systems are available!
I made 12, as per the recipe, and served them for 4 people as a beer snack before a 3 course meal. Beware though, 3 of these bad boys really takes the edge off your appetite! The rest of the meal had to be delayed a while, which just meant more beers were consumed, but there you go.
This recipe makes a lot of anchovy salad cream, but it freezes well for next time you make these. Which trust me, you will.
Anchovy Salad Cream - see below
Sriracha Hot Sauce
Roast Chicken Skin - see below
Maldon Sea Salt to taste
For the Roast Chicken skin
3 Sprigs Thyme
250g Chicken skin (If you ask your butcher, he's bound to be able to provide plenty)
50ml Chicken stock
Maldon Sea Salt to taste
Heat the oven to 170c / 325f / gas mark 3 (-20c for fan ovens). Lay the sprigs of thyme in a roasting pan with the skins spread out on top. Add the chicken stock. Then cook in the oven uncovered for 40 minutes in total stirring every 10 minutes.
Drain the skins, then put back in the oven for another 20 minutes. They should end up nice and crispy. Season.
For the Anchovy salad cream
100ml Cider vinegar
50g Dijon Mustard
10g Caster Sugar
10g Maldon Sea Salt
1/4 tsp Ground White Pepper
150g Marinated Anchovy Fillets
3 Cloves Garlic
1tsp Thyme Leaves
400ml Double Cream
It's easiest if you have kitchen scales that allow you to reset to zero after each ingredient. If so, put your blender bowl on the scales, and measure in all the ingredients apart from the cream. Blitz for 30 seconds, then add the cream slowly through the hole in the lid until just incorporated.
Pass through a fine sieve and put in the fridge until you're ready to use it.
Halve the eggs length ways and carefully scoop out the yolk. In a bowl mix the yolks with the anchovy salad cream and pass through a fine sieve.Put it in a piping bag.
Put 1/2 tsp of the Sriracha hot sauce in to the cavity of each egg, then pipe the yolk mixture on top. Put in the fridge for 20 minutes, then crumble over the crispy chicken skin, a sliver or two of chives, and serve. Then have another beer and enjoy the noises that will be emanating from your guests.