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Cover: A dish for all seasons

Recipes with breadcrumbs

17Jun 12

Traditional Scotch eggs

Traditional Scottish EggsWhile looking for ideas for traditional British food to prepare for our little Jubilee street party at the beginning of the month, I saw some Scotch eggs in the supermarket and thought “typically British!” and realized that I had never tried home-made ones because they can be found all year round in any supermarket. As I’d never made them before, I decided to do a test run yesterday and discovered how delicious they can really be, rolled in sausage meat and breadcrumbs and then deep-fried. Not very healthy, I know!

They can be oven baked, but for tradition’s sake I’m definitely going to use this recipe again for this weekend’s Jubilee celebration; it’s well worth the effort! (If you like eggs, you can also try this typical Spanish dish called a Spanish Potato Omelette. It’s really just eggs and potatoes, but it’s quite a treat!)

Traditional Scotch eggs
Author: 
Recipe type: Appetiser, Starter
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
 
Traditional Scotch eggs, rolled in sausage meat and breadcrumbs then deep fried; delicious finger food for any Jubilee street party.
Ingredients
  • 6 large hard boiled eggs, cooled
  • 450g sausage meat
  • 200g plain flour (seasoned with salt and black pepper)
  • 200g breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh chives
  • ½ tsp dried thyme
  • Vegetable oil (for deep frying)
  • Black pepper (freshly ground)
  • Salt
Instructions
  1. Peel the hard boiled eggs and set aside.
  2. Add the parsley, thyme, chives, some salt and black pepper to the sausage meat and mix in a bowl.
  3. Divide the sausage meat mixture into 6 equal portions and flatten them out into ovals.
  4. Roll each boiled egg in the seasoned flour and then warp each one in a sausage meat oval, making sure to totally cover the egg and smoothing out any bumps.
  5. Coat each sausage-covered egg in beaten egg and roll into the breadcrumbs, covering completely.
  6. Heat the oil in a deep frying pan. You’ll know it’s hot enough when you drop a breadcrumb into it and it sizzles strongly.
  7. Place each Scotch egg into the hot oil very carefully and deep-fry for around 8 minutes or until golden brown and completely cooked.
  8. When cooked, carefully remove the eggs from the oil with a slotted spoon and leave to drain on paper towel.
  9. Can be served warm or cold.

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11Jun 12

Ginger and Coriander Crab Cakes

Ginger and Coriander Crab Cakes 

We’re heading towards the summer; and that’s when crab is in the peak of its season. You can get hold of fresh crab from late spring, right through the summer and into early autumn. These ginger and coriander crab cakes are a delicious way to enjoy this tasty seafood, complemented with plenty of ginger zing, lime zest and coriander burst!

If you find yourself near the Cromer coast this summer, make sure to buy plenty of the infamous Cromer crab, which is often served in the shell, ready to eat. Just squeeze over some lemon and tuck into it right there gazing out at the waves. For another idea to enjoy the season’s fresh seafood, take a look at this crayfish rice with mango recipe. Serve the crab cakes with a mixed salad and a beer topped with lime.

Ginger and Coriander Crab Cakes
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These ginger and coriander crab cakes are a delicious way to enjoy this tasty seafood, complemented with plenty of ginger zing, lime zest and coriander burst!
Ingredients
  • 420g cooked crab meat, ready to eat
  • 2 spring onions, chopped as finely as possible
  • 110g mayonnaise
  • 1 tbsp juice of a freshly squeezed lime
  • 3 tsp fresh ginger root, minced
  • 1 clove garlic, peeled and minced
  • Handful of fresh coriander, finely chopped
  • A splash of Tabasco sauce
  • Sea salt and fresh ground black pepper to season
  • 2 eggs
  • 85g breadcrumbs, dried
  • Plenty of extra virgin olive oil to fry
Instructions
  1. Mix the crab, onions, garlic, mayonnaise, lime juice, coriander, Tabasco and ginger together in a large bowl. Season very generously with sea salt and fresh ground black pepper.
  2. Create 12 crab cakes using the palms of your hands.
  3. Beat the eggs together in a small bowl. Pour the breadcrumbs into another small bowl. Dip each crab cake into the egg and then cover in breadcrumbs on the top, bottom and sides.
  4. Heat plenty of olive oil in a frying pan, on a medium heat; and shallow fry the crab cakes in batches. They will absorb quite a bit of oil, so add more as necessary. Cook each patty for 2-3 minutes on each side until they turn golden brown.

 

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