with

Le Rustique Camembert Cheese

Camembert “Scotch Eggs” with Honey Mustard Dip – these delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, are each wrapped around a cube of Le Rustique Camembert which after being deep-fried, oozes seductively. Dunk the “eggs” into a tangy, sweet honey and mustard dip for a truly cheesy treat. These “no egg” Scotch Eggs would make a wonderful addition to the summer picnic hamper, and as National Picnic Week is approaching, from the 16th to the 25th June, I’m just in time to share this delicious picnic recipe with you all. I’m a huge fan of Le Rustique Camembert, and over the years, Le Rustique has become a fixture in French households, as well as mine. You can spot their cheese in an instant, thanks to the wooden box with its heat-branded design and red and white Gingham cloth! It is said that a merchant with an excess stock of red and white Gingham cloth suggested to Jean Verrier that he could use them to present his famous Camembert, in a simple, authentic style.

Adding honey to the recipe today for Camembert “Scotch Eggs” with Honey Mustard Dip, adds a sweetness and floral depth the dipping sauce that works to well with the slightly salty Camembert cheese. Regular readers may remember that I am working with Le Rustique on a series of bespoke recipes, primaraily with cheese and honey. I’ve already created three fabulous recipes with the French brand, Le Rustique, using English honey for the perfect culinary entente cordiale, and you can see the three recipes for Le Rustique Camembert and Apple Scones with Honey Butter, Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney and Le Rustique Brie Tartlets with Honey Onion Relish here: French Cheese and English Honey…….

All four recipes would be perfect playmates for the picnic hamper, but there’s something about a Scotch Egg that is quintessentially British when it comes to a picnic or Le Déjeuner sur l’herbe! Today’s recipe is prepped in under half an hour and it takes about 20 minutes to fry the Scotch Eggs – they can be served hot, warm or cold and the honey mustard dip can be made well in advance. The recipe is shared below, and these little snacks would also be wonderful for the school or office lunch box too…..when I made my last batch, I made them for some cheeky Amuse Bouche before a casual summer supper on the terrace; you can make them bite size or man size, it’s really depends on the occasion you want to serve them at. I hope the sun shines on you for National Picnic Week, and do let me know if you make these and how they turn out! Karen 

Camembert “Scotch Eggs” Two Ways with Honey and Mustard Dip

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Serves	12 Scotch Eggs
Prep time	20 minutes
Cook time	20 minutes
Total time	40 minutes
Allergy	Egg
Meal type	Appetizer, Lunch, Snack, Starter
Misc	Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter
Region	British
By author	Karen Burns-Booth

These delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, each wrapped around a cube of Le Rustique Camembert which after being deep-fried ooze seductively. Dunk these into a tangy, sweet honey and mustard dip for a truly cheesy treat.

Ingredients

Scotch Eggs

• 6 (400g) high meat content herb pork sausages, skinned
• 6 (400g) black puddings, skinned
• 250g box Le Rustique Camembert, cut into 12 cubes
• 2 eggs, beaten
• 50g to 75g fine bread crumbs
• Vegetable oil for frying

Dip

• 125ml runny honey (Flower honey)
• 2 tbsp Dijon mustard
• 1 tbsp olive oil

Note

These delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, each wrapped around a cube of Le Rustique Camembert which after being deep-fried ooze seductively. Dunk these into a tangy, sweet honey and mustard dip for a truly cheesy treat.

Directions

Step 1	Take each sausage or black pudding and flatten them out into a large thin round; place Le Rustique Camembert cube into the middle and bring the sides up to completely cover the cheese, making sure there are no gaps or holes in the sausage or black pudding. Gently shape them into an egg shape in the palm of your hand.
Step 2	Dip the Scotch Egg into the beaten egg and then cover it with the bread crumbs; set to one side on a plate whilst you make the rest.
Step 3	Fill a wok or a deep-frying pan to about 10cms in depth with vegetable oil and then heat it until smoking hot; add 3 to 4 “Scotch Eggs”, do not overcrowd the pan, and cook over a medium heat for about 4 minutes, turning them over half way through cooking. If they start to brown too quickly, turn the heat down slightly.
Step 4	Once they are cooked, drain them and keep them warm whilst you cook the remaining ones.
Step 5	To make the dip: whisk the honey, mustard and olive oil together to form an emulsified dip.
Step 6	Serve immediately with the honey and mustard dip.

*Collaborative Paid Post*

Fun Picnic Facts:

*The average person picnics at least three times a year, that’s 94 million picnics per year.
*According to research done in 2013 the average family spends £26 per picnic, totaling a cool £2,479,720,000.
*Originally a picnic was a fashionable social event to which each guest contributed some food.
*The French started the modern fashion for picnics when they opened their royal parks to the public after the revolution of 1789.
*The use of the phrase “no picnic” to describe something difficult dates back to 1884.
*The most popular picnic snack fifty years ago was the humble cheese sandwich. Now, it’s a bag of crisps.
*The most popular day for picnics in the US is the 4th of July. In Italy it’s Easter Monday. In France, it’s Bastille Day. In the UK, it’s (weather dependent) rapidly becoming National Picnic Week.
*Fortnum & Mason, the London department store, claims to have invented the Scotch egg in 1738. They still sell them today.
*Picnic food is as popular as if it’s ever been, in 2012, an average of ten grams of meat pies and sausage rolls were consumed per person per week.

Le Rustique Cheeses are in constant evolution, and each stage has its own taste; the maturing process can be divided into three stages:

YOUNG: 35 days before the “use by date” – Firm texture and a light, fresh flavour

RIPE: 20 to 35 days before the “use by date” – Soft “melt-in-the-mouth texture with a distinctive almost mushroom flavour

MATURE: 20 days before the “use by date” – a creamy, runny and soft texture with a very pronounced and complex flavour.

About the crockery I used: 

Penzance 

Disclaimer: I receive samples regularly from The Caravan Trail free of charge, in exchange for recipe development and promotion on my social media channels. All views and opinions are my own and I choose to share this china on Lavender and Lovage, as it is a unique British designed (and British made in certain cases) company based in Staffordshire. I was not compensated financially for this recipe post. Pieces from the range can be bought here: Buy the The Caravan Trail

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