*In cooperation with Barefoot Wine*
Today I take you with my recipe Haggis Scotch Eggs and with Barefoot Wine to London. Haggis Scotch Eggs was the starter at 67 Pall Mall, and I liked it so much that I had to prepare it myself. The recipe for the Piccalilli, an Indian pickle, is also coming soon. Haggis Scotch Eggs are soft-boiled eggs surrounded by a layer of haggis and a crispy coating of panko and breadcrumbs. When you cut them, the egg yolk runs all over the plate, so mouth-watering. Haggis is the national dish of Scotland and consists of various offal of sheep, which are chopped finely and formed into a sausage. You can buy it ready-made, and the flavor is similar to a liver paste, and you can buy it ready-made. It goes well with the Barefoot Wine Chardonnay, which is delightfully fruity. A perfect combination!
WITH BAREFOOT WINE TO LONDON
Barefoot Wine is a wine company that believes in “bringing people together with wine” and creating easy-drinking wines that make fun. What a nice slogan, and they have brought some bloggers, Gabi from USA Kulinarisch, Michael from Salzig Süss Lecker, Petra from Holla die Kochfee, Jessica from Frontrowsociety, and me with a special invitation to the wine metropolis in London together. Isn’t it amazing that London is the international hotspot for wine? There are numerous wine clubs in London, and our get-together is at one of the most reputable clubs.
LUNCH IN 67 PALL MALL
We meet at 67 Pall Mall, which is located in Sir Edwin Lutyens’ beautiful and historic listed building. The most luxurious wine club for private members, whose doors normally closed to non-members, is located in the heart of the noble and historic St. James neighborhood, very close to Buckingham Palace. The stunning club has three floors and offers its members a place to explore, enjoy and share the finest and rarest wines from all over the world. It is also a place where members can socialize and host private events while enjoying the club’s fine cuisine.
Barefoot Wine provided exclusive access to the Private Member Club for wine lovers. At the entrance, we are greeted “with a warm welcome” and guided up a classy wooden stairway to an elegant private room on the 1st floor. We feel the old London flair in the private club room, paneled with wooden cassettes. We are welcomed heartily by Susanne and Patricia from Gourmet Connection and Dirk from Barefoot Wine. In a discreet and relaxed place, we enjoy the fine cuisine and try the delicious wines of Barefoot Wine.
FOOD & WINE WITH SCAVENGER HUNT ACROSS LONDON
After a friendly welcome and introductions, we start with a delicious menu and the perfect wine pairing. While eating, we are split into two groups and get some tasks and questions to solve. Our “Cabernet Sauvignon Team” Gabi from USA Kulinarisch, Petra from Holla die Kochfee, and I put our best effort into the Fun Activity. In a wine quiz, we improve our wine knowledge at the same time. Do you know Why more and more wines have screw caps? It prevents the wine from tasting corky.
By the way, the rainbow-colored bottles of Barefoot Wine are a real eye-catcher, very stylish. In a blind tasting with the main course, we must find out which wine we drink, the Cabernet Sauvignon or the Merlot. Another task is waiting for us, between the main course and the dessert, for we have to present the Barefoot Wine in a very British manner. We head to Buckingham Palace and do our best, as we only have a short time to spare.
OUR MENU WITH WINE PAIRING
STARTER
Scotch Burford Brown egg, Macsween Haggis & piccalilli
Barefoot White Chardonnay
MAIN
67 Burger, Cheese, Pancetta, Triple-cooked chips
Barefoot Wine Cabernet Sauvignon
Barefoot Wine Merlot
DESSERT
Cherry Bakewell with clotted Cream Ice Cream
Barefoot Wine Pink Moscato
PINK MOSCATO FROM BAREFOOT WINE IN FOCUS
We focus on the sweet Barefoot Pink Moscato, a fresh fruity rosé wine. The grapes used for Barefoot Pink Moscato are harvested during cool night temperatures in the vineyards of California’s Central Valley to preserve the fruit flavors. The Pink Moscato* paired very well with the fruity Cherry Bakewell Cake with Clotted Ice Cream. By the way, find the recipe for the delicious cake on Gabi’s Blog in German. The Pink Moscato has delicate flavors of ripe nectarine, cherry, raspberry, pomegranate, and citrus and pairs well with fresh fruit, such as strawberries with whipped cream, cheesecake, or fruity cake. But I also like it with spicy recipes from Asian cuisine.
BOROUGH MARKET – WORLDWIDE DIVERSITY
We ride the Tube to Borough Market in south London. The Borough Market is a paradise for Foodies and also an architectural highlight. This market is already 1000 years old and is not only the oldest but also the most famous food market in the city. The best time to come over here is in the early morning. Both local gourmets and tourists gather here, for there are plenty of culinary specialties from the locals and all parts of the world. Several pubs and restaurants have settled in the area, so we head for an authentic seafood restaurant.
WRIGHT BROTHERS OYSTER & PORTER HOUSE
Wright Brothers Oyster & Porter House restaurant on the edge of Borough Market dates back almost 20 years. The owners first started as fish traders at Borough Market, and they still supply oysters from all over the world to London’s chefs and restaurants. In the meantime, they own their oyster farm in Cornwall by the Helford River. The atmosphere in the Restaurant is unique and cozy, and it could also be a restaurant in the middle of New York. It is fascinating to look into the open kitchen from the high tables and stools and to watch the cooks prepare and serve the food.
Oysters from all over the world are, of course, the restaurant’s specialty. We enjoy an oyster platter paired with Pinot Grigio from Barefoot Wine. The Pinot Grigio smells fruity and somewhat like yellow fruits such as apples and peaches with hints of citrus. The wine tastes as it smells: fruity and fresh, with mild and balanced acids. Very tasty! Our challenge is to name as many oyster types as possible while looking around the restaurant.
A VISIT TO THE PUB FOX & ANCHOR
A trip to London would not be complete without a pub visit. It’s a must-see in London. “Pub” is a shortcut for a public house and is pretty hip on the island. The best time to enjoy authentic London in a pub is during the after-work pint after 5 pm. Several crowds gathered outside the Victorian pub Fox & Anchor in London’s Farrington district, across the street from Smithfield Market. The atmosphere is cozy and historic, with leaded windows, dark wood on the floor, wallpaper and vintage picture frames on the walls, and Arts and Crafts tiles on the ceiling.
For more than 100 years, many pints have been served here at the imposing mahogany counter, which is decorated with tin and runs the entire length of the pub. A very nice pub full of charm and character, it even hosts a chic hotel on the upper floor. We take a seat on the leather-covered benches and wooden tables and enjoy some chilled British cider and a few pints on tap before getting dressed up for dinner. First, though, another challenge awaits us, as the task now is to mark all the chefs we know on a list and tell a sentence or two about them.
DINNER AT THE PELICAN GASTROPUB
We head off for dinner to The Pelican, an original Victorian gastropub in Notting Hil’s iconic All Saints Road. It has been awarded a Bib Gourmand by Guide Michelin for its traditional British cuisine with modern influences. The restaurant is a converted old pub with a spot-on mix of old and new. You can meet friends and grab a drink at the large bar or enjoy the fireplace. Pelican obtains its products from local producers that you can taste.
We enjoy sliced beef and Gentleman’s Relish for dinner. Following a refreshing Butterhead Lettuce, a Whole Lettuce served with a mustard dressing, which was the highlight of the evening for me. The Chicken Pie was to die for, and the pies are even the best in the area. Then for dessert, the winner of our scavenger hunt is announced. Yippie, our “Cabernet Sauvignon Team” received the most points, leading us to victory and a lot of Barefoot Wine as our prize.
BAREFOOT WINE – WINE FOR ANY TASTE
When my feet are free, so is my soul and my head. Do you feel the same too? The motto of Barefoot Wines is to take off your shoes and walk barefoot as often as possible, have fun, and be active. Davis Bynum, a Californian, started the brand from his garage in 1965. Barefoot was his favorite way to mash his grapes, so a footprint has appeared on the brand’s logo since 1986. At Barefoot Wine, a global international brand, a colorful rainbow palette of balanced and fruity, dry to sweet white*, rosé*, and red wines* are available to please every wine lover. Good taste does not have to be expensive, and Barefoot Wine impresses with quality and a high quality-price balance. Just try them out for yourself. Have you ever noticed the brightly colored labels with the footprint in the supermarket?
WINEMAKER JEN WALL AND BAREFOOT WINE
Jennifer (Jen) Wall, a winemaker from California, is known as Pinky Toe. She planned to study medicine, but her love of wine began while working in the vineyards one summer after graduating with a biology degree. As a working mom of three, she is now part of the Barefoot Wine team since 1995, using her instinct for trends to create fantastic wines. She started with four wines, and now in the meantime, ten sorts are available in Germany. She always gives her best and is so confident with her wines that she has won over 2000 medals at US wine competitions. She says herself: “My ambition is to create high-quality and at the same time affordable wines.”
BAREFOOTER – BRAND AMBASSADORS
Barefoot Wine is more than just a wine producer and wants to leave a colorful footprint in our world. Therefore, they engaged in social themes such as tolerance, equality, and the environment over 30 years. Especially for the acceptance and equality in the LGBTQ+ community, supporting the community in Pride events, and more. So-called barefooters are all around the world, organizing events and charities. To do good and to leave footprints is their goal. I also support more tolerance and acceptance, for diversity enhances life. I like Jen Walls’s sense of humor when she says, “No one should be judged by the color of their favorite grape”.
OUR STAY AT BOUTIQUEHOTEL MALMAISON
At the end of this culinary day, I lay down in my cozy room at the boutique hotel Malmaison, Charterhouse Square. A small bottle of Pinot Grigio smiles at me from the bed to slumber a good night. Travelers to London looking for a trendy and affordable hotel, whether for business or pleasure, will be delighted. The impressive building, which used to be a nurses’ home, is now a stylish boutique hotel on a quiet side street. The location is perfect and just steps from Barbican Underground Station.
The furnishings in the lobby are by the British manufacturer Hitch Mylius and are replaced with new ones now and then. The wall in the lobby and the 100 rooms are painted with vines, butterflies, flowers, and birds by Xenz, a well-known London graffiti artist. The in-house restaurant Chez Mal is downstairs, in a French brasserie style. Neon lights and wall art again decorate the walls of the restaurant.
BAREFOOT WINE CHARDONNAY
I chose a Chardonnay to pair well with this dish. The Barefoot Wine* Chardonnay is a pure white wine, in the glass a pale yellow with sparkling reflections. In the nose, hints of ripe peach, fresh apples, and honey. Finally, on the palate fruity with a creamy texture and a touch of vanilla. It also pairs well with summer salads topped with chicken or turkey breast slices, sushi, or pasta in a light, creamy sauces.
INGREDIENTS FOR HAGGIS SCOTCH EGGS
1 handful flat leaf parsley
350 g haggis
1 tbsp Dijon mustard
salt, pepper
3 eggs
100 g panko
100 g flour
1 l vegetable oil to fry
PREPARATION HAGGIS SCOTCH EGGS
Wash the parsley, dry it well, and chop it finely. Boil two eggs for about 5 min till soft, then place in ice-cold water to prevent the yolk from becoming harder. Combine haggis with parsley, Dijon mustard, salt, and pepper in a mixing bowl. Mix well. Divide the prepared mixture, flatten it, and wrap it around the peeled egg.
In 3 separate bowls, add flour, the beaten egg, and panko. Roll the mixture first in the flour, then the beaten egg, and finally in the panko.
Pour the vegetable oil into a pot, and heat it till it reaches 180°C. Deep fry the Haggis Scotch Eggs until golden brown and crispy turn them once so they are fried evenly. In all, this will be about 8 minutes. The egg yolk in the center should be runny, but many people like it hard-boiled. Serve Haggis Scotch Eggs with mustard and picalilli. Pair with Barefoot Wine’s fruity Chardonnay.
BEFARMAYID!
Susan
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Haggis Scotch Eggs and with Barefoot Wine to London
Haggis Scotch Eggs are soft-boiled eggs surrounded by a layer of haggis and a crispy coating of panko and breadcrumbs.
Ingredients
INGREDIENTS FOR HAGGIS SCOTCH EGGS
- 1 handful flat leaf parsley
- 350 g haggis
- 1 tbsp Dijon mustard
- salt, pepper
- 3 eggs
- 100 g Panko
- 100 g flour
- 1 l vegetable oil to fry
Instructions
PREPARATION HAGGIS SCOTCH EGGS
-
Wash the parsley, dry it well, and chop it finely.
-
Boil two eggs for about 5 min till soft, then place in ice-cold water to prevent the yolk from becoming harder.
-
Combine haggis with parsley, Dijon mustard, salt, and pepper in a mixing bowl. Mix well.
-
Divide the prepared mixture, flatten it, and wrap it around the peeled egg.
-
In 3 separate bowls, add flour, the beaten egg, and panko.
-
Roll the mixture first in the flour, then the beaten egg, and finally in the panko.
-
Pour the vegetable oil into a pot, and heat it till it reaches 180°C.
-
Deep fry the Haggis Scotch Eggs until golden brown and crispy turn them once so they are fried evenly. In all, this will be about 8 minutes. The egg yolk in the center should be runny, but many people like it hard-boiled.
Recipe Notes
Serve Haggis Scotch Eggs with mustard and picalilli. Pair with Barefoot Wine’s fruity Chardonnay.
Save the recipe for later on Pinterest!
Many thanks to Gourmet Connection, and Barefoot Wine for the culinary time, we had in London. And to Gabi from USA kulinarisch, Petra from Holla die Kochfee, Jessica from Front Row Society, and Michael from Salzig, süß und lecker, it was a pleasure to stroll through London with you guys.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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