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.
Making bread maybe a slow process but once it is baked and you cut the first slice it is incredibly satisfying. I have recently taken to making the dough up just before I go to bed and placing it in the fridge to rise very slowly overnight. When I get up in the morning I take it out of the fridge and let it warm up for about an hour before knocking it back and shaping it for its second rise, which means I have fresh bread in time for a late breakfast
Aside from making sure that your bread has sufficient time to rise one of the most important things when you make the bread is how you shape it before placing it in the tin. I will freely admit that there have been many occasions where I have rushed the shaping and ended up with a hollow loaf. My tip it make sure that you knead the dough properly before the second rise and make sure that it malleable and supple enough to easily shape then slowly and carefully work the dough into the shape that you need for your tins.
If you haven’t made bread before do give it a try! It is a very straightforward process and kneading the dough can be hugely therapeutic especially if you have had a tough week. If that isn’t enough incentive then just think about the smell of freshly baked bread wafting through your house and being able to eat the loaf when it is still warm from the oven – heaven!!
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.
I suspect that you will be somewhat surprised to hear that the inspiration for this pie recipe was ‘Beef Wellington’- well to be more specific the mushroom duxelle and the pastry elements of it. There is nothing complicated about this recipe, it is just simple ingredients cooked well and left to speak for themselves.
“Tender chicken in a silky mushroom sauce topped off with crunchy flaky pastry – comfort food at its best!”
The filling can be made up in advance kept in the fridge for 1-2 days until it is needed which makes it a fantastic option for mid-week entertaining or to have in reserve if life is particularly busy – if you are doing this then cover with the pastry just before putting in the oven otherwise the pastry may dry out in the fridge.
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!
Lately I have been finding that I am pushed for time in the evenings, as a result I have been resorting to meals that can be prepped and on the table in 20 minutes without too much fuss. The recipe below fits the bill perfectly as in the time that it takes to steam the rice the rest of the dish can be cooked.
This ‘sticky beef’ recipe uses dates to make sauce, giving it a wonderfully sweet caramelised flavour. The spice and warmth from the chilli helps cut through the sweetness of the dish, however if you find it too sugary for your palette then add 1 tbsp of light soy sauce to the dish at the end.
By stir-frying the vegetables quickly they will retain a slight crunch which contrasts the smoothness of the sauce and tenderness steak. Don’t feel that you have to use beef to make this recipe, it would work just as well with pork or chicken thighs cut into thin strips and cooked in a little oil before adding it to the sauce. Enjoy!