For this month’s edition of Local Flavor, the recipe column I do in collaboration with The Community Paper, I’m featuring the scotch eggs from Claddagh Cottage in the Curry Ford West District. St. Patrick’s Day is in March, after all, and Claddagh Cottage is one of the area’s most popular Irish pubs.
But why feature something Scottish from an Irish pub? you ask. Well, a scotch egg (notice the lowercase s) is not Scottish (uppercase S). Scotching (an uppercase S only because it’s at the beginning of the sentence, otherwise it would be scotching) is the process of wrapping minced meat around something, in this case an egg. If you were to wrap minced meat or sausage around, say, a strawberry it would be called a scotch strawberry. And it would be a lousy appetizer. And indeed, scotch eggs are very popular appetizers in Irish pubs, at least in American Irish pubs.
A better question would be, Why feature something British to commemorate an Irish holiday?, because in fact scotch eggs are neither Scottish nor Irish. They originated in England, though some would say they’re derivative of an Indian dish.
But stop asking questions. Scotch eggs are tasty whatever you call them and wherever they come from. The ones that come from Claddagh Cottage are especially good. And with this recipe from the pub’s chef, Justin Murphy, you can make a batch at home and serve them to all of your friends to celebrate St. Patrick’s Day, or any other holiday you choose.
See the full recipe at The Community Paper.