Your Recipes for the Week:
Scotch Eggs
(Scotch eggs are great for breakfast also it’s good drinking food.)
4 medium eggs (at room temperature)
1 pound bulk pork sausage
1 cup all-purpose flour seasoned with
salt and freshly-ground pepper
2 eggs, lightly beaten
2 cups fine, dry breadcrumbs
Oil (for deep frying)
Pierce each egg with a pin at its rounded end. Place eggs carefully into a pan and cover with cold water. Bring to a boil and when the water is really bubbling, immediately cover with the pan lid and remove from the heat. Leave them for 10 minutes, then run cold water over and around the eggs in the pan for 2 minutes. While the water is running onto them, crack them so that some of the moisture gets in. Peel the eggs carefully.
Divide the sausage meat into four equal pieces and roll each out on a lightly floured surface into a 5- to 6-inch circle.
Put seasoned flour in one bowl, the egg-milk mixture in the second, and breadcrumbs in the third. Dip a shelled egg into the egg mixture, then in flour. Repeat with each shelled egg. Now place each egg onto a circle of sausage meat and bring up the sides to enclose egg completely. Hold it in both hands and squeeze gently to eliminate the air. Dip each ball into the egg mixture and finally roll each in the breadcrumbs.
Heat oil to 375 degrees F to 400 degrees F.
Fry 2 eggs at a time until each egg is a deep brown all over, about 10 minutes. Remove with slotted spoon and drain on paper towels. Repeat with remaining 2 balls.
To serve as a main course dish, halve each ball. As an appetizer, quarter each ball.
Serve with English mustard. These can be made 3 days ahead and refrigerated, but not frozen.
Ploughman's Soup
(Since its cold a snowing here, I thought a soup was in order)
3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
3 dashs of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
slices of scallion (for garnish)
Melt the butter in a large, heavy pan. Gently sauté the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.
Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.
(Scotch eggs are great for breakfast also it’s good drinking food.)
4 medium eggs (at room temperature)
1 pound bulk pork sausage
1 cup all-purpose flour seasoned with
salt and freshly-ground pepper
2 eggs, lightly beaten
2 cups fine, dry breadcrumbs
Oil (for deep frying)
Pierce each egg with a pin at its rounded end. Place eggs carefully into a pan and cover with cold water. Bring to a boil and when the water is really bubbling, immediately cover with the pan lid and remove from the heat. Leave them for 10 minutes, then run cold water over and around the eggs in the pan for 2 minutes. While the water is running onto them, crack them so that some of the moisture gets in. Peel the eggs carefully.
Divide the sausage meat into four equal pieces and roll each out on a lightly floured surface into a 5- to 6-inch circle.
Put seasoned flour in one bowl, the egg-milk mixture in the second, and breadcrumbs in the third. Dip a shelled egg into the egg mixture, then in flour. Repeat with each shelled egg. Now place each egg onto a circle of sausage meat and bring up the sides to enclose egg completely. Hold it in both hands and squeeze gently to eliminate the air. Dip each ball into the egg mixture and finally roll each in the breadcrumbs.
Heat oil to 375 degrees F to 400 degrees F.
Fry 2 eggs at a time until each egg is a deep brown all over, about 10 minutes. Remove with slotted spoon and drain on paper towels. Repeat with remaining 2 balls.
To serve as a main course dish, halve each ball. As an appetizer, quarter each ball.
Serve with English mustard. These can be made 3 days ahead and refrigerated, but not frozen.
Ploughman's Soup
(Since its cold a snowing here, I thought a soup was in order)
3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
3 dashs of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
slices of scallion (for garnish)
Melt the butter in a large, heavy pan. Gently sauté the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.
Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.
posted by John Q. Public esq. at 2:04 AM
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