Brioche sausage and game roll with celeriac purée and scallops
This is the ultimate sausage roll, filled with pork belly mince and game meats and served with scallops and a celeriac purée.
Ingredients
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
- 300²µ/10½´Ç³ú 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
Method
To make the brioche, sprinkle the yeast and caster sugar on to the warm milk in a small bowl. Whisk together lightly and leave in a warm place for 10 minutes, or until a light foam forms on the surface.
Place the flour in a large mixing bowl and create a well in the centre. Pour in the yeast mixture and the eggs. Mix together with a wooden spoon until the mixture forms a ball.
Turn the dough out on to a lightly floured work surface and knead gently for 5 minutes until smooth. Gradually add the butter a bit at a time, kneading well between each addition. Knead until the dough is smooth and no longer sticky. Place in a bowl and cover with a tea towel. Leave to rise in a warm place for 1½ hours, or until well risen.
To make the filling, place the mince and game breasts in a large bowl. Add the sage, Madeira, port, allspice, thyme, and garlic and season with salt and pepper. Stir to combine thoroughly. Place the egg and egg yolk in a small bowl and lightly whisk.
Roll the brioche dough out into a rectangular shape and place the meat filling along one edge of the dough, leaving 5cm/2in between the meat and edges of the dough. Roll up the dough to enclose the meat and seal all the edges with the egg. Glaze the roll all over with the beaten egg mixture and sprinkle over the ground fennel seeds. Chill in the fridge for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Bake for 30 minutes, or until it is cooked in the middle and golden on the outside. Remove from the oven and leave to cool slightly.
Meanwhile, to make the celeriac purée, add the celeriac to a saucepan with the butter. Season with salt and pepper and pour in the milk. Simmer for 30 minutes, or until soft. Blitz to a purée, adding more milk if needed. Push through a sieve and keep warm until ready to serve.
To make the scallops, heat a large frying pan until very hot and drizzle the oil over the scallops. Sauté the scallops for about 90 seconds on each side, or until just cooked through. Remove and then add the sage leaves and butter to the pan and fry until crisp and the butter is nut brown. Add a squeeze of lemon juice and tip the sage mixture over the scallops.
Serve the sausage roll in slices, with the celeriac purée and scallops alongside.