Jon Cote says his restaurant, Craft Corner Kitchen, is all about offering pub-style favourites with local ingredients.
Cote, who is also the establishment’s head chef, said the menu is typical of a gastro pub while his beer menu features drafts from multiple local breweries.
For this week’s Foodie Friday, Cote prepared a serving of Scotch eggs with a side salad. He explained that the eggs are soft boiled and then wrapped in a sausage dough, then coated in bread crumbs and deep fried for five minutes.
The outside of the eggs should be crispy after leaving the deep fryer, but if you cut the egg in half the yoke should still be runny.
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