More then One Viewpoint
Always on the lookout for new ideas, and this is one I have been seeking - a sausage free Scotch Egg. Many people don't eat pork products, and as many vegetarians do eat eggs, then this could prove a useful recipe. Ideally, 'hard-boil' the eggs for a shorter time than usual (see method) as they are cooked on in the oven.
Scotch Eggs with a Twist: makes 6
6 eggs
2 tblsp olive oil
1 onion, finely chopped
9 oz (250g) grated carrots
1 - 2 tblsp mild (Korma) curry paste or to taste
7 oz (200g) brown breadcrumbs, preferably granary
1 egg, beaten
salt and pepper
flour
roasted cashew nuts, finely chopped
Boil the eggs for five minutes, then cool rapidly in iced water. Shell carefully.
Heat the oil in a frying pan and fry the onion for five minutes, then add the carrots and cook for a further 10 minutes until soft. Stir in the curry paste and fry for a further 2 minutes. Remove from heat, then stir in the breadcrumbs and - when the mixture is cool - beat in the egg. Add seasoning to taste.
Divide the mixture into six, and flatten each with wet hands. Dust the eggs with flour, then wrap the veggie mixture around each egg, making sure it is sealed. Roll in roasted and finely chopped cashew nuts and chill until ready to cook. Bake at 180C, 350F, gas 4 for 20 minutes. Serve warm or cold. If warm, allow the eggs to cool for five minutes before serving.
Whether sitting in front of the TV watching the World Cup, or taking a packed lunch to work, this seems to be the time to think about providing something interesting for the men to munch on. Here are some suggestions for sandwiches. All sandwiches made with fillings given below can be frozen for up to 2 months.
To make a good sandwich, use day-old bread and spread softened butter (or spread of your choice) right up to the edges and add seasoning. Fill then top with a well-buttered slice of bread. Stack and then wrap in cling-film. Keep chilled for the evening (or next day to take to lunch) or freeze. Frozen sarnies taken in the lunchbox will keep other foods (salads/drinks) cool, and will have thawed out by lunchtime.
MANWICHES:
potted tongue:
4 oz (100g) chopped tongue pounded with 2 oz (50g) butter. Add a pinch of nutmeg (opt).
blue cheese and walnut:
blend 4 oz (100g) blue cheese with 1 oz (25g) each of butter and chopped walnuts.
liver sausage and gherkins:
mash 4 oz (100g) liver sausage with 2 drained and finely chopped gherkins.
cream cheese and prawns:
chop 2 oz (50g) cooked prawns and blend with 4 oz (100g) cream cheese.
cream cheese and olives:
as above but omit prawns and stir 1 oz (25g) sliced stuffed olives into the cream cheese.
beef and horseradish:
slices of roast beef spread thinly with horseradish sauce.
sardine and capers:
drain and mash a can of sardines, and stir in 1 tsp capers.
scrambled egg and mushroom:
scramble 4 eggs and stir in 2 oz chopped raw mushrooms.
scrambled egg and smoked salmon:
as above but omit mushrooms and fold in 2 oz (50g) diced smoked salmon.
salmon and anchovy:
drain and flake a can of salmon, and season with anchovy essence to taste.
Scotch Eggs with a Twist: makes 6
6 eggs
2 tblsp olive oil
1 onion, finely chopped
9 oz (250g) grated carrots
1 - 2 tblsp mild (Korma) curry paste or to taste
7 oz (200g) brown breadcrumbs, preferably granary
1 egg, beaten
salt and pepper
flour
roasted cashew nuts, finely chopped
Boil the eggs for five minutes, then cool rapidly in iced water. Shell carefully.
Heat the oil in a frying pan and fry the onion for five minutes, then add the carrots and cook for a further 10 minutes until soft. Stir in the curry paste and fry for a further 2 minutes. Remove from heat, then stir in the breadcrumbs and - when the mixture is cool - beat in the egg. Add seasoning to taste.
Divide the mixture into six, and flatten each with wet hands. Dust the eggs with flour, then wrap the veggie mixture around each egg, making sure it is sealed. Roll in roasted and finely chopped cashew nuts and chill until ready to cook. Bake at 180C, 350F, gas 4 for 20 minutes. Serve warm or cold. If warm, allow the eggs to cool for five minutes before serving.
Whether sitting in front of the TV watching the World Cup, or taking a packed lunch to work, this seems to be the time to think about providing something interesting for the men to munch on. Here are some suggestions for sandwiches. All sandwiches made with fillings given below can be frozen for up to 2 months.
To make a good sandwich, use day-old bread and spread softened butter (or spread of your choice) right up to the edges and add seasoning. Fill then top with a well-buttered slice of bread. Stack and then wrap in cling-film. Keep chilled for the evening (or next day to take to lunch) or freeze. Frozen sarnies taken in the lunchbox will keep other foods (salads/drinks) cool, and will have thawed out by lunchtime.
MANWICHES:
potted tongue:
4 oz (100g) chopped tongue pounded with 2 oz (50g) butter. Add a pinch of nutmeg (opt).
blue cheese and walnut:
blend 4 oz (100g) blue cheese with 1 oz (25g) each of butter and chopped walnuts.
liver sausage and gherkins:
mash 4 oz (100g) liver sausage with 2 drained and finely chopped gherkins.
cream cheese and prawns:
chop 2 oz (50g) cooked prawns and blend with 4 oz (100g) cream cheese.
cream cheese and olives:
as above but omit prawns and stir 1 oz (25g) sliced stuffed olives into the cream cheese.
beef and horseradish:
slices of roast beef spread thinly with horseradish sauce.
sardine and capers:
drain and mash a can of sardines, and stir in 1 tsp capers.
scrambled egg and mushroom:
scramble 4 eggs and stir in 2 oz chopped raw mushrooms.
scrambled egg and smoked salmon:
as above but omit mushrooms and fold in 2 oz (50g) diced smoked salmon.
salmon and anchovy:
drain and flake a can of salmon, and season with anchovy essence to taste.
posted by Shirley at 6:00 am
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