Scotch eggs have definitely been on the brain this weekend. In honour of the Joneses being in town I thought I would try out a new recipe on them. So this morning I knocked up some Scotch eggs for lunch.
I have to be honest it didn’t go entirely to plan! Having successfully soft boiled the eggs I then proceeded to ruin 6 of them whilst peeling off the shells. I don’t know if I was being particularly heavy handed or if the eggs weren’t as fresh as normal but whatever it was I ended up with a lot of yolk on my hands and had a minor sense of humour failure. Fortunately for me my housemate came to the rescue and not only picked up some more eggs but ended up peeling the little devils for me.
Today’s Scotch eggs were made using both duck and chicken eggs and they were both equally as good as each other. The only slight plus in favour of the duck eggs they proved to be slightly more robust when it came to peeling and were the only two eggs that I actually managed to peel successfully.
For the meaty shell I used a combination of sausage meat and haggis, which helped the haggis to become more malleable for shaping around the egg whilst retaining its earthy beautifully seasoned flavour! I am pleased to report after the initial egg peeling disaster all of the Scotch eggs once deep fried had retained their runny yolk – WIN!!!
Now then I have to stress that the even though I had what can only be described as an utter fail this morning – this was highly unusual! Please do not let this put you off making these little beauties as it really is very straightforward! Enjoy.
This recipe came off the back of a conversation that I had earlier in the week with two of my great friends who I met when I was living in Hong Kong. As normal the topic of food came up and we were pondering the ranking of a pork pie, sausage roll and Scotch egg. Off the back of that conversation GB piped up that she plans on hosting a Scotch egg party with the idea of an ostrich Scotch egg in the centre and then filtering out to goose, duck, hen and quail.
Whilst I love the idea of a Scotch egg party the thought of one absolutely massive ostrich egg did not appeal to me hugely. However, it got me thinking – what if you confit the yolk and served with small pork or chorizo bites then that could be awesome! Not being the type of person to leave an idea alone and what with it being Burns Night this week and haggis being readily available I decided to give it a go albeit on a somewhat smaller scale. The result was delicious and this is definitely a recipe that I will be repeating!
Is it worth the effort of confiting the yolk? A thousand times YES – whilst it may take an hour to cook it is incredibly simple to do and at the end of it you get an egg yolk that is warm,silky and creates a wonderful sauce to dip the crunchy haggis pops in one you cut into it. This is absolutely a recipe worth trying if you can get your hands some haggis! Enjoy.
Christmas is well and truly on its way with Christmas parties happening left, right and centre! Lately I have been making a lot of mince pies and whilst I like them I have to admit I am more of a savoury person, so last weekend I decided to try out a new recipe more in line with an open topped pork pie.
I have to give credit to Cockburns of Bedale who are the real inspiration for this recipe – for many years when I visited my eldest brother up in Yorkshire we would go to this butchers early on a Saturday morning to buy their open topped pork pies still warm from the oven for lunch (that is if they lasted that long…). If you are ever on the on the A1 heading through Yorkshire, I highly recommend that you make a little detour via Bedale and visit this butchers to try one of their pies, I promise you will not regret it!
Whilst the pies have similarities to a pork pie they are not made using hot water crust pastry. Instead this pie recipe uses a shortcrust pastry made with beef suet, the pastry case is then filled with spiced pork meat and topped with homemade cranberry sauce – delicious savoury sweet goodness! The pies make great canapes at a drinks party as they are surprisingly light but absolutely moreish.
The recipe below does have a lot of steps, however if time is not on your side and you need a quicker option, then simply follow the cheat options below.
Cheats option / time saver:
Use shop bought pastry.
Replace the pork mixture with some festive flavoured sausages instead and simply remove the meat from the skins.
Use shop bought cranberry sauce preferably containing whole berries.
Pumpkins and squashes come in all manner of shapes and sizes and in my opinion they are one of the most versatile vegetables that you can cook with. The good news is right now they are in season and fairly cheap to buy! For today’s recipe I have decided to keep things simple and turn butternut squash into a wonderfully velvety soup which is perfect served in a mug for bonfire night or as a starter for a dinner party with crusty French bread on the side.
The vibrant orange colour of this soup is hugely inviting and has the effect of making you warmer simply by looking at it. However, it is the paprika in this recipe transforms this soup – turning it from the sweet delicate taste of the squash into a rich smoky flavour that makes you want to keep going back for more.
This is definitely a recipe to try this autumn/winter whilst butternut squash is in season and at its best. The soup freezes well so can be made up in large quantities and squirrelled away until you need it. Enjoy!
The recipe below is a little gem as it can be prepped and ready to eat in just over 20 minutes and works well both as a main meal or starter. It is packed full of veggies meaning that you are well on your way to meeting your “5-A-Day”. I am not really the type of person to talk about ‘clean eating’ as I am of the view that if you make something from scratch more often than not it falls into that category – that being said, for those of you that are looking for a healthy option for supper this recipe is right up there!
There is no denying that this is a ‘rustic’ recipe – in other words the presentation lacks finesse. However, the variety of vegetables used in this dish means that your plate is filled with vibrant colours making it draw the eye and entice the eater. The flavours complement one another giving a delicate balance between sweet, salty and creamy. Ladies and Gents, if you like mushrooms then this is one to try as it is tasty no nonsense cooking. Enjoy!
I work a ten minute walk away from Borough Market in London which means on a good day I am able to head over there during my lunch break. I tend to amble through the market seeing what is in season, chatting to the stall holders about their produce and what they recommend doing with it. Bliss!
On my last visit I ended up buying some goat’s curd (soft cheese) from Ellie’s Dairy with the idea of making spinach and goat’s curd tarts. The curd had a delicate flavour and unlike other goats cheese I can safely say then you couldn’t taste the goat. Instead it had subtle zesty notes that lingered on the palette. If you can’t find goat’s curd then substitute with ricotta or another soft cheese of your choosing.
One of my concerns when making the tart was whether the moisture in the spinach would cause it to have a ‘soggy’ bottom – however this was not the case. So long as you squeeze as much liquid as you can out of the spinach after wilting it you should end up with a crisp pastry.
The tart can be served hot or cold which means it is ideal if you need to prepare something in advance or are simply looking for lunchbox ideas. Enjoy!
Last Easter my brothers and I met up in Yorkshire for a weekend of walking, eating and sampling one or two of the local drinks… Unbeknownst to my brothers I decided that we needed to balance out the gluttony of the weekend with a healthy meal. Now, for those of you that know my brothers you will appreciate that a mackerel salad would not be their first choice, so much so that when I first told them that mackerel salad was on the menu for Sunday lunch they quickly suggested a walk to the pub for a pre-lunch beer, which then led to another and another … it is safe to say that the mackerel salad did not happen that day.
However the following day there was no escaping the Mackerel salad as I prepared it before the boys were up. I suppose you are wondering why I persisted with the Mackerel salad, well first up despite the boys protests I was pretty sure they would like it. Secondly, I wanted to see if it was enough of a meal to stop them feeling hungry. The good news is that the boys were both pleasantly surprised and full, thanks to this protein rich salad. Win!
The recipe below, serves one person, but can easily be multiplied to cater for more. As with any salad you can chop and change the ingredients according to what you have available. If you are entertaining / hosting a dinner party then I would suggest serving as a starter and reducing the quantities by half. If however you are having friends over for lunch then adapt the recipe to cater of the right number of people and present on a large platter so that people may help themselves.
Alternatively if you are looking for a packed lunch ideas, this salad can be made up the night before and stored in a Tupperware. My only advice if you do this: (1) do not quarter the boiled egg until you are ready to eat; and (2) keep the vinaigrette separate in a little jar to prevent the salad going soggy overnight.
Preparation time: 10 mins
1 smoked mackerel fillet
1 handful of mixed salad leaves
¼ avocado (diced into cubes)
5-6 cherry tomatoes (halved)
1 small piece of carrot (peeled and cut into strips using a potato peeler)
1 small piece of cucumber (peeled and cut into strips using a potato peeler)
1 small piece of red pepper (thinly sliced)
5 black olives (stoned and halved)
2 slices of stale baguette
Juice of 1/2 a lemon
1tsp fresh dill (chopped)
salt and pepper
Note: the quantities for the vinaigrette will be enough for 4 people.
First prepare your croutons: slice the stale baguette into cubes, place in a baking tray and drizzle over a little olive oil (roughly 1 tablespoon) – make sure that each side of the bread has a little oil on it. Place in a preheated oven on at 190°C and bake for roughly 7- 10 minutes or until golden brown.
Next prepare the soft boiled egg: place an egg in a saucepan with a little salt and cover the egg with boiling water. Boil the egg on a medium heat for 6 minutes, then pour away the boiling water and fill the saucepan with cold, set to one side and leave to cool for a couple of minutes.
Whilst the egg and croutons are cooking prepare your salad: place the salad leaves on a plate to form a base, add the carrot, cucumber, red pepper, cherry tomatoes, avocado and olives.
Remove the skin from the smoked mackerel and place on top of the salad and scatter over the croutons.
Prepare your vinaigrette: pour the lemon juice into a jam-jar, add an equal amount of olive oil, the dill and salt and pepper. Shake well.
Finally peel your egg and carefully cut into quarters (the yolk will be runny) add it to the salad, before pouring over a little of the dressing. Serve immediately. Enjoy!