Scotch Eggs made with Mr. Crumb Stuffing

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Make 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

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Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

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Make Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

I’m not sure what your usual breakfast routine entails, but chances are you occasionally get bored with it, and crave something completely different, and when that happens, it doesn’t get much more different than this fast, and easy fried cheese egg toast. Be careful though, since afterwards it’s not easy going back to that bowl of oatmeal.

While pan-frying cheese may not sound particularly healthy, as it caramelizes, it gives up a fair amount of butter fat, which stays behind in the pan. So, you could actually spin this technique as a new, fat-reducing hack – unless you use that to butter the toast, which isn’t a dumb idea.

By the way, I hope you like your yolks runny, since if you don’t, this is not going to be nearly as great. Which reminds me, why do people not like runny yolks? What’s not to like? I hope they don’t think they’re dangerous, because they’re not. Anyway, if you are a fan of the flow, this fried cheese egg toast is the way to go, so I really do hope you give this a try soon. Enjoy!

Ingredients for one Fried Cheese Egg Toast:

1 ounce grated cheddar cheese

pinch red pepper flakes

1 large egg

1 piece of toast

sliced green onions to garnish

pinch of salt

*Note: For best results, rub your non-stick pan with a few drops of olive oil

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The Denver Omelet – Denver, Colorado, Not Denver, France

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Make The Denver Omelet – Denver, Colorado, Not Denver, France

This Denver omelet was one of the first things I learned how to make professionally, during my brief, but exciting career as a short order cook in high school. So, it was a little disconcerting to learn when I arrived at culinary school that everything I had done was totally wrong.

According to the chefs teaching me how to make a classic French omelet, my Denver omelet was overcooked, over-browned, and included too many ingredients.  It was made very clear that if I made that for my exam, I would fail, which was confusing since I thought they were really good, and the people at the diner where I’d worked seemed to agree.

Over the years, I’ve come to appreciate both styles of omelet, and understand they really are two entirely different things. I’m not sure exactly why, but I seem to prefer the softer French version for breakfast, and this heartier American-style for lunch, or dinner. Maybe it’s the browning, or denser texture, but it really does make for a great “can’t figure out what to have for dinner” idea.

As with all omelets, feel free to toss in anything you want, but just be sure to cook it long enough before adding the eggs.  To me there’s nothing worse than an omelet with crunchy, undercooked vegetables in it, and that’s really the only way to screw this up. But, no matter what you use, or when you enjoy this, I really do hope you give this a try soon. Enjoy!

Ingredients for one Denver omelet:

1 tablespoon butter

3 large eggs

1/3 cup grated cheddar cheese

1/4 cup diced smoked ham

2 tablespoon finely diced onion

2 tablespoon finely green bell pepper

salt and freshly ground black pepper to taste

pinch of cayenne

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Scotch Eggs with a Pork Crackling Crumb

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Make 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

 

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The French Omelette – Soft, Shiny, and Superior

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Make The French Omelette – Soft, Shiny, and Superior

There is no more terrifying experience at culinary school than the French omelette exam. With your classmates rooting you on, and chef instructors watching intently, you head to the stove, with little more than three eggs, and a little butter…okay, a lot of butter…but that’s it.

It’s just you and the ingredients, with no way to fake perfection. A French omelette, or omelet, as we Americans call it, is 10% ingredients, and 90% technique. The good news is, the technique is really simple. The bad news is, it takes a little practice to perfect. But, after making a few hundred of these, you could probably do this half asleep, which is how many brunch cooks actually do it. Just be sure to start the folding as soon as the surface is wet, but not runny.

Feel free to stuff this with your favorite fillings, before folding up, but if you’ve never had one of these before, I highly recommend making one as shown. You’ll be amazed at just how delicious these few ingredients can be, when elevated using this method. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for one omelette:

3 large farm-fresh eggs

1/4 teaspoon kosher salt

1/2 teaspoon cold water

2 tablespoons unsalted butter (1 1/2 for the pan, and 1/2 for when it’s done)

cayenne or white pepper to taste, optional

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The Parmelet – Turning the Late-Night Omelet Inside Out

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Make The Parmelet – Turning the Late-Night Omelet Inside Out

Like most late night, post-saloon culinary experiments, I wasn’t expecting too much as I attempted this crispy, inside-out parmesan omelet, so I was fairly thrilled with how it turned out. The caramelized cheese had formed a thin, but protective layer, and since the eggs had never directly touched the pan, they were moist and tender. It might have been the cocktails talking, but I started to think I had stumbled on to some sort of omelet hack, which improves both the texture of the surface, and diminishes the chance of dry, bitter, overcooked eggs. 

I also tried this with cheddar, and it works pretty much the same. There is one catch, in that you need a nonstick pan for this to work, but other than that, not much can go wrong, and so much can go right. Like what to stuff in the middle. As long as you heat it first, a reasonable amount of any classic omelet filling would shine.

This will also work whether you use one or three eggs, depending on the texture you’re going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more. I hope you give this great new omelet technique a try soon. Enjoy!

Ingredients for one Parmelet:

8-inch non-stick pan

1 teaspoon olive oil

25 grams (just shy of 1-ounce) finely grated Parmigiano-Reggiano cheese

1,2, or 3 large eggs, beaten

1/8 teaspoon water per egg

salt and freshly ground black pepper to taste

pinch of cayenne

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Soft Hard Boiled Eggs – Cooking with Steam

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Make Soft Hard Boiled Eggs – Cooking with Steam

As vaguely promised in the grilled shrimp Louie video, here is my foolproof method for doing hard-boiled eggs, when we want softer, creamier yolks. This style works very nicely for salads, and above and beyond the texture, we get pure egg flavor, without the sulfuric bitterness that over-boiled eggs suffer from.

Of course, there are variables. Large egg sizes can vary, as does the temperature of refrigerators, so your time to hard boiled egg nirvana may vary. For me, 6 to 7 minutes gives me a perfect runny yolk; 9 to 10 minutes gives me what you see in the video, or a “soft hard boiled egg,” if you prefer; and 11-12 gets you closer to the fully-cooked, classic yolk.

My suggestion is to get a dozen eggs, and do some tests. This steaming method is very precise, and repeatable, once you lock it in. By the way, there doesn’t seem to be a big difference whether you cook one egg or six, but I’ve never actually tried this with a whole dozen, so if you do, let me know the results. I hope you give this a try soon. Enjoy!

Ingredients:

3 quart saucepan with lid

1 1/4 cup water

6 large eggs, straight from the refrigerator

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Bacon & Asparagus Dutch Baby, Baby!

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Make Bacon & Asparagus Dutch Baby, Baby!

I’ve been seeing savory, non-breakfast versions of Dutch Babies pop up on menus lately, and while I’m not sure that means it’s a hot new trend, I figured I would get in on the ground floor with this amazing bacon and asparagus version, just in case.

Above and beyond the ingredients, the most important thing here is using a cast iron pan similar to, or better yet, exactly like, the 12-inch example seen herein. These relatively cheap and indestructible pans are one of the best kitchen investments of all time, but if you don’t have one, there is a Plan B.

You’ll have to do the bacon and asparagus steps in a frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.

It will take a few extra minutes in the oven, but just simply bake it until it’s browned, and properly puffed. It won’t work as well, but you should get similar results. Either way, I really hope you give this wonderful bacon and asparagus Dutch Baby a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

3 large eggs

2/3 cup milk

3/4 teaspoon kosher salt

1/2 cup finely grated Parmigiano-Reggiano (1/4 cup if packed, but don’t pack it)

freshly ground black pepper and cayenne to taste
1 tsp lemon zest

1/2 cup all-purpose flour *packed 
*push and pack as much flour as you can fit into the 1/2 cup measure)

1 tbsp olive oil

6 strips bacon

1 generous cup sliced fresh asparagus

- Bake at 475 F for about 12-13 minutes, or until browned and puffed

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Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science

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Make Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science

I once saw a chef make hollandaise by using chucks of cold butter to the yolks, instead of whisking in hot melted butter, and it intrigued me. Not enough to actually try it, but enough to make me wonder what would happen if we dumped everything in the bowl at once, and just cooked it all together. No one was more shocked than I was when it worked. And worked beautifully. By the way, I’m guessing I’m not the only person to have thought of this, but until I see proof, I will claim to be it’s inventor.

The only way this doesn’t work is if your heat is too high. I don’t have to tell you what will happen if it is. However, over a low flame (or double-boiler if you’re scared) this will come together very gradually, right before your eyes, and you’ll be able to stop anytime you see fit.  

Eggs are cheap, so give it a try, and see what happens. Being able to just dump everything into the bowl, and make hollandaise in one step is well worth the investment, especially with Mother’s Day coming up. Hint, hint. I really do hope you give this a try soon. Enjoy!

Ingredients for 2 portions (this can be scaled-up to how ever much you need):

1 large egg yolk

4 tablespoons cold unsalted butter, cubed

2 tablespoons cold water

1 tablespoon fresh lemon juice (you can always add more to taste)

salt and cayenne or hot sauce to taste
NOTE: If sauce gets too thick, just thin with a little hot water.

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Ultimate Smoked Salmon & Scrambled Eggs

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Make 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!

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Shakshuka – Say It With Me Now

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Make Shakshuka – Say It With Me Now

This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have occurred to me to do a video for it, unless someone sent me a request. 

I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can’t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"

I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.

Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.

Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.

No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you’re serving a large group, you can scale this up to any size pan or baking dish. I really hope you “shakshuka!” very soon. Enjoy!

Ingredients for 6 small portions:
(one egg per portion as appetizer - double for a main course)

2 tbsp olive oil

1 large onion, diced

large handful of sliced mushrooms

1 teaspoon salt, plus more to taste

1 cup diced red bell peppers

1 jalapeno pepper, seeded and sliced

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.

1/2 cup water or broth, or as needed

6 large eggs (or as many as you can fit in you pan)

crumbled feta cheese and fresh parsley to finish

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Scotch Eggs

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Make 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!

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Learn how to do Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce for your friends and family. this revenue from Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce it is delicious

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

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!

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