hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: A dish for all seasons

Recipes with chives

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.

Continue reading
15Apr 12

Minty Jersey Royals with Chives and Lemon Butter

Minty Jersey Royals with Chives and Herby ButterJersey Royal Potatoes come into season in April.  They are chock-full of fibre and contain vitamin C, amongst other nutrients.  They are delicious cooked very simply in well-salted water to bring out their natural flavour, but today I’m going to share this minty Jersey Royals with chives and lemon recipe with you, which is just one of the ways of enjoying this distinctive seasonal gem.

Look out for potatoes with a papery-thin, flaky skin and try to buy them unwashed, washing them yourself quite carefully so as not to remove all of the skin, which has a lovely flavour and also contains many nutrientsJersey Royal new potatoes are best eaten within a few days of buying them.  Serve this herby salad dish warm or cold, at your spring barbeques, or to accompany grilled meat and fish like this grilled trout with tarragon and lemon butter.  And why not make some home-made lemonade to go with it?  Fresh tastes of spring!

What you need:

  • 1kg Jersey Royal new potatoes, washed gently to remove any dirt and left whole
  • 50g butter
  • 3 tbsp fresh mint, finely chopped, plus a couple of sprigs for the cooking water
  • 2 tbsp fresh chives, cut into 1cm strands
  • The juice of 2 fresh lemons
  • Zest of 1 lemon
  • 2-3 generous pinches of Malden sea salt flakes
  • Fresh ground black pepper to season
  • A little olive oil

What to do:

  1. Put the washed, whole Jersey Royals in a large heavy-based saucepan.  Put the large potatoes at the bottom of the pan, and the smaller ones on the top.
  2. Bring a kettle of water to the boil and pour the water over the potatoes, almost covering them.
  3. Season really well with a few pinches of sea salt, add a couple of mint sprigs and a swirl of olive oil before covering the pan with a well-fit lid and simmering the potatoes gently for around 20 minutes.
  4. Whilst the potatoes are cooking, take a mixing bowl, put the butter in, and then sprinkle over with all of the herbs, the lemon juice and zest.  Stir the ingredients together and leave to one side.
  5. Once the potatoes are cooked (check one or two for tenderness and firmness with a sharp knife – and try not to overcook them), drain them, mix in the herby butter to the pan, then season again with sea salt and grind over some black pepper before serving.

20 minutes to prepare, 20 minutes to cook

Makes: 4-6 servings

Continue reading