RECIPE SCOTCH EGGS RECIPES

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SCOTCH EGGS RECIPE - BON APPéTIT



Scotch Eggs Recipe - Bon Appétit image

We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried. Sorry, doc, now we're making them at home.

Provided by The Bon Appétit Test Kitchen

Yield Makes 4 Servings

Number Of Ingredients 7

6 large eggs
1 cup all-purpose flour
1 cup finely crushed corn flakes
7 ounces (¾ cup) fresh breakfast sausage, casings removed (if necessary)
Vegetable oil (for frying)
Kosher salt, freshly ground pepper
Mustard

Steps:

  • Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Transfer eggs to an ice water bath. Gently crack shells and carefully peel under cold running water. Place eggs back in bowl of cold water; cover and chill until cold. Do Ahead: Can be made 1 day ahead. Keep chilled.
  • Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
  • Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. Do Ahead: Can be made 1 day ahead. Keep refrigerated, uncovered.
  • Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

TRADITIONAL WELSH CAWL RECIPE | JAMIE OLIVER RECIPES



Traditional Welsh cawl recipe | Jamie Oliver recipes image

A total Welsh classic, this traditional dish reminds Michael of his grandmother’s homely cooking. The ingredients are minimal, so it’s worth giving a bit of love to prepping each veg to the perfect size so it’s a pleasure to eat. To really bolster the flavours and let them develop, try making this the day before you need it.

Total Time 2 hours

Yield 8

Number Of Ingredients 8

1 onion
1 kg lamb neck bone in, cut into 5cm chunks (ask your butcher)
1 kg swede
2 carrots
2 parsnips
500g Maris Piper potatoes
3 large leeks
mature Caerphilly cheese to serve

Steps:

    1. Pour 2 litres of water into a large pan with 2 teaspoons of sea salt, then bring to the boil over a high heat. Peel and add the whole onion, along with the lamb.
    2. Bring back to the boil, skimming away any scum from the surface. Simmer on a medium heat for 10 to 15 minutes, or until the lamb is cooked through.
    3. Using a slotted spoon, remove the lamb to a plate and leave until cool enough to handle.
    4. While it’s cooling, peel the swede, chop into 1cm chunks, and add to the pan to get a headstart. Peel the carrots and parsnips, slice at a slight angle 1cm thick, and drop them into the pan. Now peel the potatoes and cut into 4cm chunks.
    5. Strip all the lamb meat from the bone, and return the meat to the pan with the potatoes. Bring back to the boil, then simmer it all for 15 to 20 minutes, or until almost tender, while you wash the leeks and cut them into 1cm-thick slices.
    6. Now you can eat this straight away if you want to – simply stir the leeks into the pan, bring to the boil again, then simmer for 10 minutes with the lid on, or until tender. Taste and season to perfection.
    7. For even tastier results, let it chill overnight. In which case, simply stir in the raw leeks, cover, and pop into the fridge, where it will keep for up to 3 days. When you’re ready to serve, gently simmer the cawl until warm through, then season.
    8. Either way, ladle into serving bowls and serve with lots of black pepper, a wedge of mature Caerphilly cheese and a slice of good bread and butter for dunking.

Nutrition Facts : Calories 379 calories, FatContent 18.6 g fat, SaturatedFatContent 8.1 g saturated fat, ProteinContent 28.1 g protein, CarbohydrateContent 26.1 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 1.3 g salt, FiberContent 6.7 g fibre

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SCOTCH EGGS RECIPE - BON APPéTIT
We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried. Sorry, doc, now we're making them at home.
From bonappetit.com
Reviews 4.3
  • Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.
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TRADITIONAL WELSH CAWL RECIPE | JAMIE OLIVER RECIPES
A total Welsh classic, this traditional dish reminds Michael of his grandmother’s homely cooking. The ingredients are minimal, so it’s worth giving a bit of love to prepping each veg to the perfect size so it’s a pleasure to eat. To really bolster the flavours and let them develop, try making this the day before you need it.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 379 calories per serving
    1. Pour 2 litres of water into a large pan with 2 teaspoons of sea salt, then bring to the boil over a high heat. Peel and add the whole onion, along with the lamb.
    2. Bring back to the boil, skimming away any scum from the surface. Simmer on a medium heat for 10 to 15 minutes, or until the lamb is cooked through.
    3. Using a slotted spoon, remove the lamb to a plate and leave until cool enough to handle.
    4. While it’s cooling, peel the swede, chop into 1cm chunks, and add to the pan to get a headstart. Peel the carrots and parsnips, slice at a slight angle 1cm thick, and drop them into the pan. Now peel the potatoes and cut into 4cm chunks.
    5. Strip all the lamb meat from the bone, and return the meat to the pan with the potatoes. Bring back to the boil, then simmer it all for 15 to 20 minutes, or until almost tender, while you wash the leeks and cut them into 1cm-thick slices.
    6. Now you can eat this straight away if you want to – simply stir the leeks into the pan, bring to the boil again, then simmer for 10 minutes with the lid on, or until tender. Taste and season to perfection.
    7. For even tastier results, let it chill overnight. In which case, simply stir in the raw leeks, cover, and pop into the fridge, where it will keep for up to 3 days. When you’re ready to serve, gently simmer the cawl until warm through, then season.
    8. Either way, ladle into serving bowls and serve with lots of black pepper, a wedge of mature Caerphilly cheese and a slice of good bread and butter for dunking.
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