WHAT TO MIX WITH SCOTCH RECIPES
BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES
I like my Scotch eggs a little runny in the middle, but if you prefer a hard-boiled centre, leave the eggs in to boil for an extra couple of minutes at the start. These are the ultimate picnic snack.
Total Time 40 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- Squeeze the sausages out of their skins and into a bowl.
- Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
- Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
- Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
- Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
- Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.
Nutrition Facts : Calories 613 calories, FatContent 47 g fat, SaturatedFatContent 11.4 g saturated fat, ProteinContent 28.6 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 1.2 g sugar, SodiumContent 2.6 g salt, FiberContent 1.3 g fibre
SCOTCH SHORTBREAD RECIPE | ALLRECIPES
My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!
Provided by SueSmo79
Categories Scottish Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 12 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.
Nutrition Facts : Calories 266.7 calories, CarbohydrateContent 29.3 g, CholesterolContent 40.7 mg, FatContent 15.6 g, FiberContent 0.7 g, ProteinContent 2.9 g, SaturatedFatContent 9.8 g, SodiumContent 109.5 mg, SugarContent 9.4 g
More about "what to mix with scotch recipes"
EASY SCOTCH EGGS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Main course, Snack
Cuisine British
Calories 785 calories per serving
- To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
HOMEMADE SCOTCH EGGS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 30 minutes
Category Breakfast Eggs
Calories 659.2 calories per serving
- Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
SCOTCH BROTH RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Lunch, Supper
Calories 278 calories per serving
- Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.
BAKED SCOTCH EGGS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 50 minutes
- Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
SCOTCH EGGS RECIPE | FOOD NETWORK
Reviews 4.2
Total Time 2 hours 0 minutes
Category main-dish
- Blend ingredients together and refrigerate until ready to use.
SCOTCH EGGS RECIPE | FOOD NETWORK
Reviews 4.2
Total Time 2 hours 0 minutes
Category main-dish
- Blend ingredients together and refrigerate until ready to use.
SCOTCH OLD-FASHIONED RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 5 minutes
Calories 176 calories per serving
- In a rocks glass, muddle the orange, cherry, sugar and bitters. Add ice. Pour the Scotch and club soda into the glass.
SCOTCH EGGS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine British
- Serve cool.
BAHARAT SPICE MIX RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Category Quick and Easy
Calories 0 calories per serving
- Put the whole spices in a small pan and heat until fragrant, stirring so they don’t burn. Cool, then grind with a spice grinder or pestle and mortar. Stir in remaining spices and store in an airtight jar.
MARY BERRY EASY HOMEMADE DROP SCONES RECIPE (SCOTCH P…
From thehappyfoodie.co.uk
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.
BAHARAT SPICE MIX RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Category Quick and Easy
Calories 0 calories per serving
- Put the whole spices in a small pan and heat until fragrant, stirring so they don’t burn. Cool, then grind with a spice grinder or pestle and mortar. Stir in remaining spices and store in an airtight jar.
MARY BERRY EASY HOMEMADE DROP SCONES RECIPE (SCOTCH PANCAKES)
From thehappyfoodie.co.uk
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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