karl_lembke (karl_lembke) wrote,
karl_lembke
karl_lembke

Stuffed Eggs

Not just for devils anymore.

From The Scotsman
TUNA, BLACK OLIVE AND CAPER STUFFED EGGS
SERVES 6

  • 2 x 6½ oz/185g tins of tuna - preferably yellowfin - preserved in olive oil

  • 12 large eggs, boiled in simmering water for five minutes, then cooled in cold water

  • 12 juicy black olives, stoned (I prefer Kalamata)

  • 2 teaspoons best quality capers (large ones preserved in olive oil are best. If you have capers in brine, drain and rinse in cold water, pat them dry with kitchen paper and store them in a jar with olive oil. Even 48 hours will improve them immeasurably)

  • juice and finely grated rind of 1 lemon (wash it very well and dry it before grating)

  • 1 tablespoon scissor-snipped chives

  • 2 tablespoons mayonnaise (preferably homemade)

  • a pinch of salt

  • plenty of black pepper


Drain the oil from the contents of each tin of tuna and tip the tuna into a food processor.

Carefully and evenly cut each shelled egg in half lengthways, and, with the point of a knife, flick the yolk into the food processor with the tuna. Add six of the stoned black olives, the capers, the lemon rind and chives and the mayonnaise. Season with salt and lots of black pepper and whiz, adding the lemon juice as you whiz the contents.

Slice a tiny bit from the base of each halved egg white, so they will stand straight.

Stuff the tuna mixture into a piping bag and fill each egg half, holding the nozzle down into the hole left by the yolk. Allow enough mixture to cover the white surrounding the small hole as well. Halve the remaining olives and use to garnish each stuffed egg.


BLUE CHEESE STUFFED EGGS
SERVES 6

  • 12 large eggs, boiled in simmering water for five minutes, then cooled in cold water.

  • ½ lb/225g mild blue cheese

  • 1 tablespoon scissor-snipped chives

  • 2oz/55g watercress

  • lots of black pepper - the blue cheese will contribute enough saltiness for most palates

  • 3oz/85g chopped walnuts, dry-fried for several minutes to refresh their taste, then cooled



Carefully and evenly cut each shelled hardboiled egg in half lengthways. Slice a tiny bit from the base of each half, so that it will sit straight. With the point of a knife flick out the halved yolks, into a food processor.

Add the blue cheese, chives and watercress to the processor. Season with black pepper. Whiz till smooth. Then add the cooled chopped walnuts and whiz briefly - this leaves a slightly coarse texture to this filling, which I love, but this means you need a very wide nozzle to the piping bag.

Fill the piping bag with the blue cheese mixture and fill each hole left by the yolk, allowing the mixture to overlap onto the surrounding white. This needs no garnish - the green flecks from the watercress and chives are quite enough, with the texture from the briefly whizzed chopped walnuts adding another visual dimension.


ROAST MUSHROOM AND BACON STUFFED EGGS
SERVES 6

  • ½ lb/225g mushrooms

  • 1-2 tablespoons olive oil

  • 12 large eggs, boiled in simmering water for five minutes, then cooled in cold water.

  • ½ lb/220g cream cheese; this can be Philadelphia, or ricotta if you can get it

  • 4 rashers of streaky bacon, grilled until crisp

  • a pinch of salt

  • a good grinding of black pepper

  • chopped parsley


Wipe each mushroom and chop them. Mix a tablespoon or two of olive oil thoroughly through the chopped mushrooms and roast them, spread out on a baking tray in a hot oven, 200C/400F/Gas Mark 6 for 25 to 30 minutes, until they are very well roasted - this develops their flavour so much better than lightly frying does. Cool the mushrooms.

Cut each shelled egg in half lengthways. Slice a tiny bit from the base of each, so that each half sits straight. With the tip of a sharp knife flick the yolks from the whites into a food processor. Add the cooled roast mushrooms, the cream cheese and crispy bacon broken into bits. Add a pinch of salt and a good grinding of black pepper and whiz the contents of the processor till fairly smooth.

Pack the mixture into a piping bag and fill each hole in each half, allowing the mixture to overlap onto the surrounding white. Scatter chopped parsley liberally over the stuffed eggs.
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