karl_lembke (karl_lembke) wrote,
karl_lembke
karl_lembke

Egging us on from Scotland

Andy MacGregor, from The Scotsman, sings the praise of eggs.

He wasn't taken with the jarred pickled eggs found on deli counters, but he presents other recipes for our delectation:


Tuna Nicoise salad
(serves four)

    Ingredients:
300g mixed salad leaves, washed
200g green beans, trimmed
800g-900g fresh tuna
8 eggs, hard-boiled and shelled
150g good-quality stoned black olives
10-15 boiled baby potatoes, cut in two
200ml olive oil
1 tbsp white wine vinegar
1 tbsp French or Dijon mustard
2 cloves garlic, crushed
Squeeze of lemon juice
Salt and black pepper

    Method:
Blanch the green beans in boiling water, cool under the cold tap and drain.

Grill the tuna on both sides until cooked but slightly pink in the middle.

Cut the eggs into quarters. In a large bowl mix the salad leaves with the beans, potatoes and olives, then arrange into four large bowls.

Arrange the eggs around the edge of each plate, then crumble the cooked tuna on top.

Whisk the olive oil together with the lemon juice, white wine vinegar, mustard and garlic. Season with salt and black pepper and drizzle over the salad plates and serve.

Scotch eggs
(makes six)

    Ingredients:
1 raw egg
6 eggs, hard-boiled and shelled
500g sausage meat
Half tsp ground mace or nutmeg
Salt and black pepper
Plain flour
Water
Tray of breadcrumbs

    Method:
Season the sausage meat with the salt, black pepper and ground mace, then divide into six. Place on a floured surface. Dust the hard-boiled eggs with flour, then mould the sausage meat portions around each egg so that it is completely encased.

Whisk the raw egg with a little water.

Dip the encased eggs into the whisked egg-wash, coating them thoroughly, then roll in the breadcrumbs until completely covered.

Deep-fry the eggs for five minutes and serve hot, or cool down and refrigerate and serve cold.

Italian egg soup
(serves four)

    Ingredients:
1.25 ltrs vegetable stock
2 eggs
2 tbsp semolina
2 tbsp pecorino cheese
10g fresh basil, chopped
10g fresh parsley, chopped
Half tsp ground nutmeg
Half tsp caster sugar
Salt and black pepper

    Method:
Bring the vegetable stock to the boil. In a separate bowl, mix the other ingredients together.

Turn the stock down to a simmer then gradually pour the mixed ingredients in, stirring all the time. Continue to simmer and stir for five minutes, then serve.

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