Pork skewers with burnt apple purée and quail Scotch eggs recipes

Quality Meat Scotland


Standard Supplier 22nd June 2016
Quality Meat Scotland


Standard Supplier

Pork skewers with burnt apple purée and quail Scotch eggs recipes

Pork skewers with burnt apple purée and quail Scotch eggs recipes, by Ram Jalasutram resort head chef at the luxury Gleneagles Hotel in Perthshire Scotland. Watch as Ram takes us through the cut of the neck of the specially selected Scotch Pork the marinate and the cooking process, these are served with a burnt apple purée and crispy Pork. The second dish is a twist on the Scotch egg, this time made with quails egg and served with fig jam.

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