Bobby's Bangers

The Egg Award judge and Cumbrian chef Jon Fell is attempting to beat the current Guinness World Record for the biggest Scotch Egg. It's quite a feat as the current record egg weighs in at just over 6 kilos! In order to beat the record Jon will need not only Ostrich Eggs but also a substantial amount of sausage meat. 

In order to help him achieve the record the infamous North West of England sausage maker Bobby's Bangers have stepped in as one of the sponsors and will be providing the sausage meat for Jon's World Record beating Scotch Egg.

Bobby's Bangers consider themselves to be the Willy Wonkas of the sausage world...

"Who doesnt like to push boundaries? We certainly do!  We obviously do what people would consider "normal" in sausages, but we also have created sausages that people would certainly consider unusual or just downright strange!"

"We have developed about 40 different flavours up to now and we are still going! All our ingredients are  seasonal and local, within reason, (pineapples don't grow up North!) so the flavours will vary according to the availability of the ingredients."




"Each week we will tell you what the flavours will be, and there is no telling when they will appear again!"

"If you email us at bobbysbangers@gmail.com we will send you a weekly list of the flavour's so you don't miss anything."

The Egg Award is proud to have Bobby's Bangers aboard as part of this years team and if you're thinking about making Scotch Eggs, make sure you use Bobby's bangers!

Bobby's Bangers Toad In The Hole

Ingredients

Serves 4

8 Bobbys Bangers (any flavour) although the madras work very well!

8oz 225g Plain Flour,  4 Eggs,
250ml milk, salt & pepper to taste

1 Tablespoon of sunflower Oil or beef dripping

Instructions

1. Pre-heat oven 200 degrees C / Gas mark 6
2. Pour oil/dripping in a baking dish and arrange sausages in a single layer and put into pre-heated oven for 10 minutes.
3.  
4. Meanwhile, in a medium bowl whisk together flour, eggs and half the milk until smooth.  Gradually whisk in the rest of the milk until a smooth batter and season to taste.
5. 
   
6. Ladle the batter over the sausages until they are 3/4 covered and return to the oven for 35 minutes, or until centre is brown and risen.
7. Don't worry if there a little soggy underneath that's normal!!
8. Enjoy

The Glorious Oyster

The ethos of The Egg Award is very much about sustainability so when food blogger @justlovefood drew our attention to a crowdfunding project involving sustainability, shopping locally and not just for profit by The Glorious Oyster mobile seafood bar we just had to take a look.

The Glorious Oyster has been operating as a mobile oyster and seafood bar traveling the country to food festivals and events for the past 18 months.  They champion and promote local shellfish from local sustainable sources.

In the spring of 2013 they relocated to North Devon, taking advantage of the local fishing industry to obtain locally landed crab, lobster and whelk direct from the fisherman; mussels and oysters from a farm nearby plus scallops and squid from a local processing unit.



Owner, Lyndsay of The Glorious Oyster is now using crowdfunding help further her plans to enhance the seaside experience for visitors and locals by creating a sustainably run seafood bar serving street food from a beach food shack in Westward Ho! Needless to say she needs help to do this and this gives everyone a unique opportunity to help her achieve her plans and be a part of her journey.

£885RAISED OF £5,000 TARGET

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PLEDGE Here

This project will only be funded if at least £5,000 is pledged by 11:14AM on Wednesday 16th July, 2014

PLEDGE £10 OR MORE10 backers so farA GLORIOUS THANK YOU PLUS you'll receive A mini GLORIOUS VOUCHER worth £5.00, to redeem when you visit the horsebox.

PLEDGE £10 OR MORE0 backers so far15 more availableA GLORIOUS THANK YOU PLUS we'll send you an oyster shell that's been collected from Westward Ho! beach.

Estimated delivery: September 2014

PLEDGE £20 OR MORE4 backers so farA GLORIOUS THANK YOU PLUS you'll receive A GLORIOUS VOUCHER to redeem when you visit the horsebox.

PLEDGE £20 OR MORE2 backers so farA GLORIOUS THANK YOU PLUS you'll receive a dozen oysters. Can be collected or delivered locally, or couriered within the UK (for an additional charge).

PLEDGE £20 OR MORE0 backers so far15 more availableA GLORIOUS THANK YOU PLUS we'll send you a framed oyster shell that's been collected from Westward Ho! beach.

Estimated delivery: September 2014

PLEDGE £50 OR MORE3 backers so farA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS an oyster hamper with everything you need for your dinner party; a dozen oysters, shucking knife; Tabasco, lemon and a bottle of our dressing of your choice. Can be collected or delivered locally, or couriered within the UK.

Estimated delivery: September 2014

PLEDGE £50 OR MORE2 backers so farA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS a 30% discount of a table for 2 at one of our Super Clubs. (not including any alcohol sales)

PLEDGE £50 OR MORE0 backers so far15 more availableA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS we'll send you a framed limited edition lino print of The Glorious Oysters Twitter logo by the talented Wooden Spoon Press.

Estimated delivery: September 2014

PLEDGE £50 OR MORE1 backer so farA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS we'll send you a dozen oysters twice in one year, collected, delivered or couriered within the UK.

Estimated delivery: July 2015

PLEDGE £75 OR MORE1 backer so farA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS A Glorious Shellfish Hamper consisting of cooked lobster, dressed crab, dozen oysters, 6 scallops, pot of our own smoked potted lobster, cocktail sauce and oyster dressing . Collection or local delivery only.

PLEDGE £150 OR MORE0 backers so farA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS a 2 hour oyster tasting experience for you and a group of up to 8 friends. Learn to shuck, taste different oysters, and be expert at your next dinner party. (see additional information).

PLEDGE £150 OR MORE0 backers so far2 more availableA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS an experience day visiting my local oyster and mussel farm. Go on a boat to the mussel beds and harvest mussels.....see additional information for full details.

PLEDGE £200 OR MORE0 backers so far3 more availableA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS you'll receive a return trip to amazing Lundy Island for 2 people. Leaving from Clovelly, to be taken by October 2014 or then from April 2015

PLEDGE £200 OR MORE0 backers so far25 more availableA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS you'll receive a commissioned, limited edition ocean/beach/oyster inspired piece of artwork from the award winning The Stencil Shed. (approx size 30cmx30cm) we'll courier withing the UK.

Estimated delivery: November 2014

PLEDGE £200 OR MORE0 backers so farA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS you'll have your name hand painted on the side of the horsebox by the the amazing Internationally renowned street artist Mau Mau.

PLEDGE £500 OR MORE0 backers so far2 more availableA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS we'll bring the horsebox to your event / celebration and operate an oyster bar for up to 50 people. As the host learn how to shuck an oyster. We'll also run a shucking competition. (please see additional information)

PLEDGE £500 OR MORE0 backers so far2 more availableA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS you'll receive an commissioned piece of, ocean inspired, artwork from the amazing Internationally renowned Mau Mau. Approx size 30cmx30cm. We'll courier this within the UK.

Estimated delivery: November 2014

PLEDGE £1,000 OR MORE0 backers so far1 more availableA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS we'll bring the horsebox to your event & provide catering and oyster bar for your event for up to 50 people. As the host learn how to shuck an oyster. We'll also run a shucking competition. (please see additional information)

PLEDGE £1,000 OR MORE0 backers so far1 more availableA GLORIOUS THANK YOU PLUS A GLORIOUS VOUCHER PLUS your company will be able to sponsor the horsebox for 1 year. It will be great exposure for you to local tourists and as we travel to food festivals around the country.

Alec Tomasso - Egg Award Judge

The Egg Award is pleased to welcome back Alec Tomasso to the judging panel. Since last year the former Master Chef contestant has finally taken the plunge and given up his engineering career, and having parted ways with The Cheese Kitchen after a brief but successful time, he now looks after his twin daughters, and has newly set up a private catering service The Weeping Chef whilst still managing to spend time in Michelin kitchens.

He's pieced together a mobile kitchen equipped as well as any pro kitchen which neatly fits under a blue gazebo, where he's able to produce a wide range of beautiful and delicious dishes, from the best quality hand crafted burgers and relishes to speciality spit roasts. From well planned three course meals to multiple course tasting menus everything is possible, you only have to ask! 

An Alec Tomasso Recipe

Courgette Fettuccini and Home Smoked Salmon

INGREDIENTS:

Salmon fillet
Fresh courgette
Vegetable stock
Capers
Lemon
Wood for smoking “Sawdust”

Place your salmon fillet in a hot smoker with 1tsp of your wood of choice, for this I use oak (if you don’t have one you can use a steamer, find out how to do it without ruining the steamer) Smoke on a medium-low heat, after 20min your salmon should easily flake, if not cook a little longer.

Chop 1tsp of capers, when you think they are finely chopped, chop them as much again, gather in a ball, place on kitchen towel, and squeeze out remaining moisture.

With a mandolin or a potato peeler slice the courgette into ribbons, heat 500ml of veg stock, lightly poach the courgette in the hot stock, it needs to keep some texture, and will barely acquire some translucency.

In a hot pan squeeze some lemon juice and caramelize, make sure it doesn’t burn, pour the veg stock in a bit at the time to make a jus.

Arrange the courgette fettuccine in a bowl or plate, flake your salmon on top, sprinkle with caper dust, drizzle with the lemon jus.

Hugh McGivern - Egg Award judge

Hugh McGivern

Egg Award 2014 judge Hugh McGivern is a seasoned chef with 30 years international experience catering to an eclectic mix of people. He spent his early years in Glasgow serving a classic apprenticeship before embarking on the Army, on leaving the Army he ventured to America where he worked as a food manager on the cruise ships.


Returning to the UK he's had stints in Michelin rated restaurants and the original Gastro Pubs settling on a more personal side of cooking as chef to the Chairman of ICI then as Group Executive Chef of Caterplus.
The last 3 years has been an exciting venture in to consulting, teaching chefs in Nigeria and talking at conferences on his work in developing recipes for people with dementia.

Dwayne 'The Rock' Johnson

Catering to various VIPs including His Majesty King Abdullah II of Jordan and Dwayne 'The Rock' Johnson when he stays in the UK. An advocate of Future Chefs he has undertaken mentoring to students for Springboard and judging at their annual awards ceremony. With his foodie pedigree we're delighted that he's agreed to join The Egg Award judging panel.

A Hugh McGivern Recipe

Seared Loin of Tuna with Zaytoun Olive Oil, Pears & Caviar

INGREDIENTS:

Hugh McGivern in action

Ask your fishmonger to cut a long piece of  loin, similar in size and shape of a pork filet
Zest and juice of 1 unwaxed lemon
50ml Zaytoun olive oil (keep cold)
1tbsp caster sugar
15ml good quality balsamic vinegar
1 Bartlett pear, thinly sliced on a mandolin
Thin slices of Ciabatta
1 plum tomato skinned and concassed
1 Tbspn of caviar
Seasoning


METHOD:

• In a shallow dish, mix 40ml of the olive oil with the lemon juice and zest, add the tuna and coat well. Allow to marinade for about 20 minutes
• Heat a frying pan on the stove and allow to get hot, remove the tuna from the marinade, season well and pat dry. 
• Add a dash of the remaining olive oil to the pan and quickly flash fry the tuna loin, colouring all round.
• Remove from the pan and wrap in 3 layers of cling film and tie the ends tight and place in the fridge
• Lower the heat and add the sugar, balsamic and 1/2 the marinade. Bring to the boil and allow to thicken.
• Remove from the heat and allow to cool
• Brush the slices of Ciabatta with olive oil and toast until golden

ASSEMBLY:

• Place a slice of the toasted Ciabatta on a plate and top with a couple of slices of the razor thin pear
• Remove the tuna from the cling film and slice thinly
• Arrange the tuna on top of the bread and pear. Drizzle with some of the olive oil and balsamic dressing and a sprinkling of the tomato concasse.
• Top with the caviar

Tony Singh - Egg Award judge

We're delighted to welcome The Egg Award 2013 Runner Up Tony Singh to The Egg Award 2014 Judging Panel. He's one of the absolute characters of the foodie world appearing on numerous TV food programmes. His new cookery book Tasty has just been released to much critical acclaim and he's recently taken over the reigns of a new restaurant Edinburgh.

Tony Singh is the Scottish half of the BBC's The Incredible Spice Men and remains based in Edinburgh whilst having worked in some of Scotland's finest restaurants, opening three of his own, including the highly acclaimed, Oloroso. 









He's been awarded some of Scotland's finest culinary honours, including the Drambuie Chefs' Association 'Best New Restaurant of the Year' and Scottish Chefs Award for 'Scottish Chef of the Year', Tony has also appeared on BBC2's Great British Menu and Food & Drink.


As one half of BBC2’s culinary duo, The Incredible Spice Men, award winning Tony Singh brings a unique blend of Sikh tradition and fresh British produce to his cooking. Born and bred in Leith, Tony’s fusion of global influences come together to create food which truly knows no boundaries. 

 

In Tasty, his new collection of recipes, Tony has taken his cue from the inventiveness of food found in our street stalls - a mash up of culinary influences, simple cooking techniques and inexpensive ingredients - to create over 80 mouth-watering recipes. Some of these recipes you will find on his menu at his new venture The Old Bakehouse in West Linton.

Working hand in hand with Fork Off Management it's no surprise he's a busy chappie, so needless to say we're eggstatic that Tony could spare the time to help judge The Egg Award 2014! 

For a chance to have your recipe judged by Tony just click on this link