Hey hey foodies! I know that it has been awhile again, but you should know the deal by now if you are just coming in: I have health issues and such, sometimes I’ll be gone for months. I have some exciting news in any case in that my husband just went through the gastric sleeve surgery, and I am making efforts to stick to healthier grub for the most part. As you know, my blog is not about dieting, although I will put a special diet recipe up every now and then so as not to leave people out. I will still post, but only when the mood strikes me.
Today I have for you some Scotch eggs, super easy meal to make and so very yummy. I am doing the baked version, the traditional is deep fried.
So what are Scotch eggs?
They are boiled eggs wrapped in sausage and dredged in breadcrumbs, then deep fried (or in this case, baked). They were made somewhere in England, not Scotland, around the mid 19th century and was an easy way to carry your lunch around when working. They are now a widely popular street food and pub grub in Great Britain, and in pubs about the world.
My first encounter with these puppies was when one of my best friends showed me how her dad makes his, and it is a delicious end result you get because of the ketchup and the saltine crackers he uses in the meat. I have since learned the more traditional route of making them and I shift between two different recipes.
They are actually easier than they look and have only a few ingredients. I am going to give you my version of them in a baked state. These are hardly considered diet food but if you can get away without deep frying them, I think it'll be just fine.
That flour doesn't act as a glue, and there may or may not be cracks in the exterior when one is done baking their delicious Scotch Eggs, but that flour turns the juices into a little bit of a gravy instead, which adds to the creaminess of the egg yolk. I am just going to assume that the yolk turns out a bit runnier in the deep fried version, but I never tried making that. I absolutely recommend that you give this dish a dry, even someone else's recipe, because you are missing out if you don't!
What is really cool about just one egg is that you get meal of convenience and it's also pretty dang filling.
A little bit about Shawna
Shawna and I go way back. We met in high school and chummed it ever since. We were such good friends that we drew pictures together, we drank lots of coffee at the awesome Fourth Coast Cafe, and we love each other as sisters. She and I have been through thick and thin, along with our other friends, Lacey, Inga, Kittie, Dawn, and a few other people.
She is our resident Snow White... You know, opens the shutters and sings to the birds and into wells?
Anyways, I guess I owe Miss Pegasus for some of the recipes I have learned over the years, including the eggs. I hope my rendition brings you as much joy as hers did.
Sometimes the joy of food blogging is more than just about getting to try new things... It is also about getting to interact with my readers, offering to take requests for recipes because sometimes it's good to learn about foods you didn't necessarily know about before. For instance, I had no idea that I would get to make this kind of thing and never even heard about Frittelle before this experience. My friend didn't directly request this particular recipe, but a recipe from Italy, or more specifically, from Venice, as she is big into Venetian and Italian culture. I went looking for the perfect recipe that I could hopefully afford, and I saw Frittelle.
This was a new experience for me in general... Not just the fact that I get to make Italian donuts, but the fact that I had never fried a donut in my life. I worked in a department store bakery where the donuts were frozen and had to go into the ovens at night to get packaged for mornings so people could grab their breakfast and go... Furthermore, rum soaked raisins? I had never gotten to make those before either and I will tell you how to do that too. My grandmother actually gave me an entire, unopened fifth of rum to play with, but otherwise, the booze is the only expensive part and it's optional to put the raisins in anyways. I suggest you do it just for the experience, however, as the flavors somehow work.
I had so much fun playing when it came to this food. The rum soaked raisins are so easy that there is no need for a recipe... You just take a container (I used a plastic jar), put as many raisins as you are going to use and pour in enough rum to cover the top of them. That's it. Once you are done with the raisins, don't get rid of that rum -- You can put more raisins in or use it in another recipe (like rum balls). Let the raisins soak for at least 24 hours, though the longer you let them pickle, the better they will be.
The making of the donut pastry itself was easy peasy and didn't take much ingredients at all. The best thing about it was the smell of the lemon zest, which definitely added a certain amount of freshness to the experience. I initially thought that the rum raisins would be weird in there after tasting one, but it actually worked really well with that citrus. All in all, I was glad to have been able to have this experience and I think I will definitely be making these again!
This tastes so fresh and has a light crisp as opposed to that heavy feel you might get with some donuts. I suggest a light dusting with the powdered sugar as opposed to completely coating it so that you can show off the pastry (that and it doesn't really need a heavy hand with the sugar). As I said, I had SO much fun with these and I showed restraint by only making three at a time (and I gave some of the dough away). They were so yummy that it was hard not to want to eat a bunch!
If you have a request recipe, please do let me know! I had a blast! I hope you enjoy this as much as I did.
Happy Eating, foodie friends!
Oh, Canada... I thought you guys were nuts when I first saw Poutine becoming a trendy food, but then again? We have our weird things too... I mean, we do have sausage gravy and biscuits in America... It took me a long time to decide whether I wanted to make this dish or not, and obviously, my curiosity won out because, well, you see the picture above, don't ya?
I consulted one of my friends, Jake, who lives in Canada, just to make sure I got as close to traditional as I could. I had decided to make this when I saw cheese curds at Wally World. I was all excited, I planned this out for two months, and then I got to Wally World and the curds were gone. So I had to make due. I ended up using shredded cheese.
This was a fun dish to make, and pretty easy even if it takes time to do it. Of course, I made mine mostly from scratch. I will tell you this, you will not want to make a big batch for yourself, you'll want to start small because this dish is so filling, but so worth every bite of it.
I had so much fun eating this... It's super yummy! I suggest you try it the home made way before you go out and try them elsewhere or making them the short way with frozen fries and such. It is so fun! Enjoy this one, Foodies, and give a salute to Canada!
The Eccentric Foodie
Cooking bacon in the oven is the easiest way.
These are various recipes that either I created, or I found and adjusted to what I thought would be awesome or even healthier.