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Hot & Spicy Scotch Eggs

Hot & Spicy Scotch Eggs recipe

There were Hot & Spicy Sausages on a 2 or 1 offer the other day. Yesterday we had a strange fusion of Sausage Rolls and Pigs in Blankets. Tonight we had another pop at Scotch Eggs.

For 3 Scotch Eggs:-

Ingredients:-

6 Hot & Spicy Sausages, removed from their skins
3 Eggs, soft boiled, shelled and cooled
1 Egg, beaten for an egg wash
Plain Flour (Gluten free for us)
Bread Crumbs (Sliced brown Gluten free Bread wuzzed up in our case)

Method:-

(1) Once you Eggs are cool enough to handle press the Sausage meat into circles on a board about 4 / 5mm thick.
(2) Place each Egg in the middle and form the Sausage meat into a reasonably uniform coating. But careful not to burst your yokes.
(3) Place in the fridge for 10 minutes for the Sausage meat for stiffen slightly.
(4) Remove from the fridge and roll in the Egg wash.
(5) Roll in the flour and then in the Egg wash again.
(6) In a bowl filled with Bread crumbs coat the outside of your meat coating in crumbs. If your fingers stick you can patch up the crumbs by hand.
(7) Place on a tray lined with Parchment and pop in a pre-heated oven at 180c for 35 to 40 minutes. If you have a probe you are looking for 75c in the thickest part of the meat. If not 40 minutes should be plenty of cooking time.

We served ours with 3 times fried hand cut chips, a salad and hand cut Coleslaw. Remarkably filling and really quite fun to make. If you get it just right you’ll still have a slightly runny yoke…..

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Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

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