The Fabulous Baker Brothers
Many readers will recognise our front cover star this month! Henry Herbert from Hobbs House Butchery of Chipping Sodbury, who together with
brother Tom (both pictured above left ) has been in the headlines with the Channel 4 TV series ‘The Fabulous Baker Brothers’. There are still two episodes to watch in February (Wednesdays at 8.30pm) and you can also catch up with earlier ones via ‘Channel 4 On Demand’ if you have access to the web.
‘Cookery for real men’ is one of the main aims of the series and there is no shortage of inspiration for viewers as Henry (a trained chef) and brother Tom (national award-winning baker) share their passion for good food prepared with minimum fuss but maximum taste. Time will tell whether there will be a draw between the two brothers when the weekly pie wars are over and tallied. ‘Cookery for real men’ for sure but I suspect no shortage of female viewers too!
Below right are pictured Henry with wife Jess and Alan (famous for his great collec- tion of hats!) We hope to catch up with Tom another day but meanwhile Henry is very kindly sharing one of his
recipes with us – the famous Scotch Eggs (so in demand that over 400 are made and sold every week).
There is now a Fabulous Baker Brothers Cookbook available from the shop and if you would like to find out more about the Hobbs House Bakery history please visit the website
www.hobbshousebakery.co.uk where you can also sign up for a newsletter. Congratulations to Tom and Henry on their TV series and cookbook, and for putting Chipping Sodbury firmly on the map for lovers of great food.
Angie Henry’s Scotch Eggs
Ingredients for 6 Scotch Eggs 6 free range eggs
• Knob of butter • 50g shallot, finely chopped • 150g minced pork shoulder • 150g minced pork belly • 1sprig of thyme • 1/4tsp mace • Pinch of cayenne • 1tbl English mustard • 4 sage leaves, finely chopped
• Salt and pepper • 2eggs • 50ml milk • 50g flour • 100g breadcrumbs
Photographs thanks to Rich McD
1. Bring a big pan of water to the boil, carefully lower in the eggs and cook for 8 minutes, the eggs should be slightly runny in the middle, run under a cold tap until they are completely cold and carefully peel off the shells. 2. Melt the butter in a pan and cook the shallots until soft, mix into the other ingredients, seasoning well 3.
In a piece of cling film, pat out a piece of sausage meat large enough to Please mention the Boundary when responding to adverts. Enquiries: 01454 774061 20
envelope a egg. Put the egg in the middle and using the cling film, fold the egg around it so it is completely covered 4. Remove the cling film and mould with your hands so there is an even thickness all the way around 5. Repeat with all the other eggs and out in the fridge to firm up 6. For the coating, whisk the egg and milk with a pinch of salt 7. Dust the eggs in the flour and shake off the excess then dip into the egg mix and mix through the breadcrumbs, dip back through the eggs and into the crumb mix 8. Place into the fridge to firm up. Meanwhile, heat a fat frier to180* and brown the egg for 2 minutes. Place in an oven at 200*c for 10 minutes and serve warm with a lick of English mustard.
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