Scotch Eggs made with Mr. Crumb Stuffing

Scotch Eggs made with Mr. Crumb Stuffing

These Scotch Eggs are absolutely delicious and are so easy to make.  Mr. Crumb sage & onion stuffing is handmade with sautéed onions and Irish butter which gives these Scotch Eggs an amazing taste!  Perfect for picnics!

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

Ingredients

1 x 225g pack of Mr. Crumb Sage & Onion Stuffing

450g good quality sausage meat

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

100g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

Preparation method

1.  In a large bowl mix together the Mr.Crumb stuffing and sausage meat, season to taste. 

2.  Meanwhile boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes (runny yolk) 10 minutes (hard boiled).  Cool them in cold water and peel them under the water.

3.  To assemble, place a sheet of cling film on a board, put a ball of stuffing & sausage meat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausage meat to cover the egg evenly.  Repeat this with the rest of the eggs.

4.  Place the flour, eggs and breadcrumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

5.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

6.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

·         If serving cold, cool the Scotch Egg to chill temperatures (less than 4oC) within 90 minutes after cooking, keep refrigerated and use within 24hours.

Mr. Crumb is an artisan food producer located in the small rural village of Finea, County Westmeath in Irelands luscious green lakelands. A family run business, started back in 1996 and famous for their internationally award winning stuffing. The stuffings are cooked by hand in small batches using Irish butter from grass fed cows.

www.mrcrumb.ie they are available in Sainsburys, Morrisons and Asda

Scotch Eggs with a Pork Crackling Crumb

Scotch Eggs with a Pork Crackling Crumb

I have made many Scotch Eggs but by adding Mr Trotter’s Great British Pork Crackling you are adding an extra delicious crunch that put these Scotch Eggs on another level!  A definite must try!

 

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

 

Ingredients

25g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

500g good quality sausagemeat

Small handful of fresh flat-leaf parsley, finely chopped

5 fresh sage leaves, finely chopped

1 tbsp English mustard

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

60g packet of Mr Trotter’s Great British Jalapeno Pork Crackling

40g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

 

Preparation method

 

1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 

 

2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.

 

3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.

 

4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.

 

5.  Blitz the pork crackling in a blender and mix with the breadcrumbs.  Place the flour, eggs and crackling crumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the crackling crumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

 

6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

 

7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

 

• Click the link below to find out where to buy the delicious Mr Trotter’s Great British Pork Crackling.  I would buy a few packets and you must also grab a few bags of Mr Trotter’s Proper Potato Crisps – the best crisps I’ve ever tasted!

           www.mrtrotters.com

 

Ultimate Smoked Salmon & Scrambled Eggs

Ultimate Smoked Salmon & Scrambled Eggs

A very quick but very delicious and indulgent breakfast!

Serves 2

Prep time:  5 minutes

Cooking time: 3 minutes

Ingredients

8 free range eggs

2tbsp fresh chives, chopped

Freshly ground pepper

50g butter, plus extra for spreading

150g Smoked Salmon trimmings

2 English muffins, split horizontally

Method

1.    In a bowl, beat together the eggs and chives with freshly ground pepper.

2.    Over a medium to low heat melt the butter in a non-stick pan.  Add the eggs and gently cook, stir occasionally until the eggs are softly scrambled.

3.    Meanwhile, toast the muffins and butter.  When the eggs are cooked remove the pan from the heat and fold through the salmon.

4.    Place 2 halves of muffins on each plate and spoon the scrambled egg and salmon on top. Enjoy!

Scotch Eggs

Scotch Eggs

Once you try these Scotch Eggs you will never go back to shop bought again!

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

Ingredients

25g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

500g good quality sausagemeat

Small handful of fresh flat-leaf parsley, finely chopped

5 fresh sage leaves, finely chopped

1 tbsp English mustard

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

100g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

Preparation method

1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 

2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.

3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.

4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.

5.  Place the flour, eggs and breadcrumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce

A delicious brunch and a fantastic alternative to the “classic” Eggs Benedict!

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

Bubble & Squeak Cakes

500g floury potatoes, peeled & chopped

125g green cabbage, shredded

1 tbsp olive oil, plus extra to fry the potato cakes

3 rashers of smoked bacon, chopped

1 shallot, peeled & chopped

2 cloves of garlic, peeled & crushed

3 tbsp fresh parsley, chopped

3 tbsp plain flour

Salt & freshly ground pepper

Hollandaise Sauce

3 large free-range eggs, yolks only

½ lemon, juice only

250g/9oz butter, melted

pinch white pepper and salt

For the poached eggs

2 tbsp white wine vinegar

4 large free-range eggs

To Serve

4 rashers of smoked bacon, grilled

Preparation method

1.  In a pan of lightly salted water boil the potatoes for 15 minutes, drain well and mash in the pan.  In another pan of boiling water blanch the cabbage for 2 minutes, drain and rinse under cold water and pat dry with kitchen paper.

2.  Heat the oil in a frying pan, add the bacon and fry until crisp, remove from the pan and set aside. Now add the shallot and garlic and fry gently until softened.

3.  Mix through the shallot and garlic to the potato, cabbage, bacon, chopped parsley and season to taste.  Set aside to cool.

4.  Divide the mixture into four and shape into cakes then toss in seasoned flour.  In a large frying pan heat 1cm of oil and fry the cakes for 3 minutes on each side. Remove and drain on kitchen paper and set aside in a warm oven.

5.  To make the hollandaise, place the egg yolks, lemon juice and one tablespoon of water in the bowl of a food processor. Turn on and mix for one minute. With the motor still running very slowly, trickle the warm melted butter through the funnel on the lid of the processor. The sauce will slowly start to thicken. When all the butter has been incorporated, scrape the side of the bowl and give one final pulse. Season with salt and a little white pepper. You should have a rich buttery sauce.

6.  To poach the eggs bring two litres of water to the boil with the vinegar. Lower the heat so the water is not bubbling.  Break the eggs into separate ramekins or cups. Slide the eggs into the water and leave to poach 2-3 minutes.

7.  To serve, place a bubble & squeak cake on a plate and top with bacon and a poached egg, spoon over some sauce.  Enjoy!

The BEST Eggs Benedict

The BEST Eggs Benedict

This has to be the one of my favourite breakfast dishes! 

Serves 4 halves

Prep time: 5-10 minutes

Cooking time: 15 minutes
Ingredients

3 tbsp white wine vinegar

4 large free range eggs

2 english muffins

1 batch of hot hollandaise sauce (see recipe for the BEST Hollandaise Sauce)

4 slices of Parma ham or Serrano Ham

Method

1.  Bring a deep sauce pan of water to the boil and add the vinegar.  Break the eggs into 4 separate ramekins.  Split the muffins and toast and place on warm plates.

2.  Swirl the water in the pan and slide in the egg.  It will produce a neat round shape.  Cook for 2-3 minutes and then remove with a slotted spoon.

3.  Repeat this with the other eggs one at a time, re-swirling the water as you slide in the eggs. 

4.  Spread some of the hollandaise sauce on the muffin, scrunch a slice of ham on top then top with an egg.  Spoon over the hollandaise and serve at once.

Cooks Tips

v  The Hollandaise can be prepared prior to poaching the eggs and warmed before serving.

 

The Perfect Pancake Recipe

Pancakes

This has to be my favourite Pancake recipe, they are delicious.  Add your favourite topping or just go classic!

Makes 8 crepes
Prep: 10 min & Cook: 10 min

Ingredients125g plain flour
Pinch of salt
1 egg
1 egg yolk
2 tbsp caster sugar
2 tbsp dark rum (optional)
225ml semi-skimmed milk
2tbsp melted butter, cooled
Butter for frying
1tbsp grated lemon zest
2tbsp caster sugar for serving
1 lemon, quartered
Method

1. To make the pancakes, sift the flour and salt into a bowl. Whisk the egg, egg yolk, caster sugar and rum into the milk, then add gradually to the flour, whisking until smooth, without over-beating. Stir in the 2tbsp melted butter.

2.  Melt a little extra butter in a 15cm non-stick frying pan.

3.  Add a small ladleful of the batter, tilting the pan to help it to spread thinly. Cook for 1-2 min until golden, then use a palette knife to turn (or flip) and cook for 1 min until golden brown.

4. Loosely roll the pancake and keep it warm while you make the remaining pancakes. Mix the lemon zest and caster sugar together, sprinkle it over the pancakes, and serve with lemon wedges.

Cooks tips

v  To get rid of lumps, whisk briefly with a hand whisk or strain through a sieve.

v  Don’t overwork the batter and you won’t need to rest it.

v  To get fine, lacy pancakes, add only enough batter barely to cover the base of the pan.

v  To get really crisp edges, add a tiny bit less still — so that even when you tilt the frying pan to swirl the batter, it doesn’t quite reach the sides.

v  And remember, the first one you make will always be a bit dodgy.