Brioche sausage and game roll with celeriac purée and scallops

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

For the brioche

  • 7g fast-action dried yeast
  • 1 tsp caster sugar
  • 75ml/2½fl oz full-fat milk, warmed
  • 375g/13oz plain flour, plus extra for dusting
  • 3 free-range eggs, beaten
  • 175g/6oz unsalted butter, softened and diced

For the filling

  • 300g/10½oz pork belly mince
  • 2 partridge breasts, diced
  • 1 pheasant breast, diced
  • 3 sage leaves, shredded
  • 50ml/2fl oz Madeira
  • 50ml/2fl oz port
  • pinch allspice
  • 1 tsp chopped fresh thyme
  • 2 garlic cloves, crushed
  • 1 free-range egg, beaten
  • 1 free-range egg yolk, beaten
  • 2 tsp coarsely ground fennel seeds
  • salt and freshly ground black pepper

For the celeriac purée

  • ½ celeriac, peeled and diced
  • 30g/1oz unsalted butter, diced
  • 400ml/13½fl oz full-fat milk
  • salt and freshly ground black pepper

For the scallops

  • 2 tsp oil
  • 4 king scallops, shelled and cleaned
  • 4 sage leaves
  • 25g/1oz butter
  • ½ lemon, juice only
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