Page 195 - UpperCrust e-Magazine Third Quarter 2024

EGG SPECIAL | RECIPES

Scotch Eggs

Ingredients portion and wrap the sausage meat
• 4 eggs, for boiling • 2 eggs, for coating around the egg, ensuring it is completely
• 400 g sausage meat • 100 g flour covered. Smooth out any seams.
• 150 g breadcrumbs • 5 g salt Prepare the coating station. Set up three
• 5 g black pepper • 5 g dried thyme shallow bowls: one with the flour, one
• 5 g dried sage • 1 ltr vegetable oil with the beaten 2 large eggs and one
with the breadcrumbs.
Method Roll each sausage-covered egg in
Place the 4 large eggs in a saucepan and the flour, shaking off any excess. Dip
cover them with cold water. Bring the it into the beaten eggs, allowing any
water to a boil, then reduce the heat and excess to drip off, and then roll it in the
simmer for 5 minutes. After 5 minutes, breadcrumbs until fully coated. For an
transfer the eggs to a bowl of ice water extra-crispy coating, you can repeat the avoid overcrowding the pan.
to cool. Once cooled, peel the eggs egg and breadcrumb steps. Remove the Scotch eggs from the oil and
carefully. Heat the oil. In a deep, heavy-bottomed place them on a plate lined with paper
Season the sausage meat. In a bowl, saucepan or deep-fryer, heat the towels to drain any excess oil. Allow
mix the sausage meat with salt, black vegetable oil to 170° C. them to cool slightly before serving.
pepper, thyme and sage. Divide the Carefully lower each Scotch egg into Serve the Scotch eggs warm or at room
sausage meat into 4 equal portions. the hot oil using a slotted spoon. Fry for temperature, sliced in half or quarters.
Wrap the eggs. Flatten each portion of about 5-7 minutes, turning occasionally, They can be enjoyed on their own
sausage meat into a thin, even layer. until the coating is golden brown and or with a dipping sauce like mustard
Place a peeled egg in the centre of each crispy. If necessary, fry in batches to or mayonnaise.

Nicoise

Ingredients
• 400 g fresh tuna steaks • 400 g new
potatoes • 200 g green beans
• 200 g cherry tomatoes • 100 g black
olives, pitted • 100 g red onion
• 200 g cucumber • 4 hard-boiled eggs
• 8 anchovy fillets • 200 g mixed salad
greens
For the dressing
• 60 ml olive oil • 30 ml red wine vinegar
• 10 g Dijon mustard • 5 g garlic, minced
• salt to taste • black pepper to taste

Method
Boil new potatoes until tender, drain and
let them cool before slicing into halves. Slice the cherry tomatoes, red onion, Distribute the potatoes, green beans,
Blanch the green beans in boiling water and cucumber. cherry tomatoes, black olives, red
for 2-3 minutes until tender-crisp, then For the dressing onion, cucumber and anchovy fillets
transfer to an ice bath to cool. In a small bowl, whisk together the olive over the greens.
Cook the tuna steaks on a grill or in a oil, red wine vinegar, Dijon mustard, Place the tuna slices and quartered eggs
pan to desired doneness, then let it rest minced garlic, salt and black pepper. on top.
before slicing. Assemble the salad Drizzle the dressing evenly over the salad.
Hard boil the eggs, peel and cut into Arrange the mixed salad greens on a Season with additional salt and pepper
quarters. large serving platter. to taste.

JUL-SEP 2023 | UPPERCRUST | 193