SCOTCH WITH LEMON RECIPES

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SCOTCH EGGS RECIPE - FOOD NETWORK



Scotch Eggs Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 0 minutes

Prep Time 1 hours 45 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 21

1 pound ground pork
3 tablespoons fennel seeds
1/2 bunch fresh sage, chopped
2 teaspoons salt
1 teaspoon white pepper
8 hardcooked eggs, peeled and chilled
3 cups fine, dry bread crumbs
4 eggs, beaten
4 cups vegetable oil
1 recipe Watercress Salad (recipe below)
2 tomatoes, sliced
Horseradish and Mustard and Mayonnaise (recipe below)
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
5 large bunches watercress, stems removed, leaves washed and well dried
1 cup mayonnaise
1/2 cup freshly grated horseradish
1/2 cup Dijon or stoneground mustard
White pepper to taste

Steps:

  • Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.  
  • Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes. 
  • Preheat oven to 375 degrees F. 
  • Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
  • Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
  • Blend ingredients together and refrigerate until ready to use.

MARY BERRY EASY HOMEMADE DROP SCONES RECIPE (SCOTCH P…



Mary Berry Easy Homemade Drop Scones Recipe (Scotch P… image

As seen on her BBC series, Classic, Mary Berry's easy-to-follow recipe for drop scones is a perfect brunch dish or tea-time treat.

Provided by Mary Berry

Yield Makes 18-24

Steps:

  • 1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.

    2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.

    3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.

    4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.

    Cook time: 2-3 minutes per batch.

    Prepare Ahead:

    Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.

    Freeze: The drop scones freeze well (see tip); defrost and warm through as above.

    Mary’s Classic Tip:
    * Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.

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