Scotch Eggs

Ingredients

4 hard-boiled eggs, shelled
3/4 lb sausages or sausage meat
chopped basil and parsley
1 egg
1 tablespoon water
all-purpose flour
breadcrumbs
oil for frying
sprigs of parsley to garnish

Method

  1. Roll the hard-boiled eggs in flour.
  2. Peel the sausages, if using sausages, or crumble the sausage meat. Blend in the chopped basil and parsley to taste.
  3. Divide the meat into 4 and completely cover each egg.
  4. Roll them again in flour, then in the egg beaten with the water, and finally in breadcrumbs. Let stand 15 minutes.
  5. Deep-fry eggs in hot oil. Drain and serve them hot, whole or halved, garnished with parsley sprigs and with tomato sauce on the side.

Makes 2 servings.

Source: The Cook’s Book


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Shepherd’s Pie

Ingredients

1 oz butter
1 large onion, peeled and chopped
2 carrots, peeled and chopped
1 tablespoon flour
1-1/4 cups beef stock
1 tablespoon tomato puree
1 tsp Worcestershire sauce
1/2 teaspoon dried mixed herbs
salt and freshly ground black pepper
1 lb lean cold beef or lamb, coarsely minced
1 lb potatoes, boiled
1 oz butter
milk

Method

  1. Melt the butter in a saucepan and fry the onion and carrots until golden brown.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually stir in the stock and bring to the boil, stirring constantly.
  4. Add the tomato puree, Worcestershire sauce, herbs and seasoning. Cover the pan, reduce the heat and simmer for 15 minutes.
  5. Remove from the heat and add the cold meat. Mix well. Taste and adjust the seasoning.
  6. Turn the minced meat into an ovenproof or foil pie dish. Allow to cool a little before topping with the potato.
  7. Mash or sieve the potatoes and beat in the butter, milk and seasoning to taste.
  8. Pipe the potato over the meat or spread it over with a fork, fluffing it up to give an attractive finish.
  9. If not eaten right away, cool completely, wrap, seal and freeze.
  10. Before serving, brush the topping with beaten egg and bake in a oven (220°C/425°F) for 20-30 minutes, or until the topping is brown and the meat heated through (if reheat from thaw after frozen).

Makes 4 servings.

Source: Freezer Cookery Book


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Italian Hors d’oeuvre

Ingredients

1 lb Italian prosciutto
1/4 lb each of ham, Italian salami, mortadella and smoked tongue
butter
1 cup green olives
canned artichoke hearts

Method

  1. Place a ring or decorative mold upside down in the center of a serving platter, cover it with aluminum foil and with the prosciutto slices, putting one slice in the form of flower in the middle.
  2. Place the other cold meats around the mold and garnish them with butter curls, olives and artichoke hearts.
  3. The last two ingredients can also be served separately, with olives, mushrooms and onions in olive oil, and gherkins.
  4. To make a more complete hors d’oeuvre, add sardines, anchovies in olive oil and chopped parsley, tuna fish in olive oil, eggplant slices, white bean salad with onion slices, grated carrots with mayonnaise and cream dressing, stuffed hard boiled eggs, frankfurter (or beef sausage) salad dressed with mayonnaise, beet and endive salad, all on different platters.
  5. Do not add cold meats to hors d’oeuvres until the last minute, to keep them fresh.

Source: The Cook’s Book


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Vietnamese Pancake

Ingredients

Filling

1/2 small onion, cut in 8 slices
12 shelled shrimp
150 g pork or chicken meat
3 tbsp steamed peeled mung beans
1/2 small tomato, cut in 8 slices
4 cups bean sprouts

Base

150 g store-bought Vietnamese pancake flour (available in Asian grocery store)
1/2 tsp turmeric powder or curry powder
3/4 cup coconut milk
1 cup water
1 tsp oil

Dipping Sauce

sweet/sour/spicy fish sauce or other dipping sauces as desired

Method

  1. Cook the meat in filling and cut into slices.
  2. Heat 2 tsp oil in non-stick pan, add 1/4 of onion and shrimp, followed by 1/4 of the cooked meat, beans and tomato. Add 1/2 cup of the well-mixed base ingredients. Pan-fry to make a large, thin pancake. Agitate the pan while cooking.
  3. Reduce heat to medium and pan-fry until the edge curls slightly. Add 1 cup bean sprouts, and cook, covered for 1 minute. Remove lid of pan, continue to pan-fry until the underside of pancake is golden brown and crispy. Use spatula to slide under pancake and gently fold in half, remove and put on a plate.
  4. Repeat the above procedures to makes 4 large pancakes.
  5. Serve pancakes with dipping sauce on the side.

Cook’s Tip

Instead of using store-bought flour, substitute with a mixture of rice flour and cornstarch at a 4: 1 ratio.

Source: Vietnamese Cuisine


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Grilled Cheese Sandwiches with Sage Sausage and Jack Cheese

Ingredients

2 sage/herbed sausages (about 14 ounces), either pork, turkey, or vegetarian
6 ounces shredded Jack or medium Asiago cheese
1-2 tablespoons (about 2 ounces) freshly grated aged cheese such as Parmesan, locatelli Romano, or dry Jack
2 green onions, thinly sliced
2-3 teaspoons sour cream
pinch of cumin seeds
tiny pinch of turmeric
dab of brown mustard
pinch of cayenne pepper or a few drops hot pepper sauce
8 thin slices whole-grain (such as wheatberry, sunflower seed, or sprouted wheat) bread
2-3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1-2 Moroccan-style preserved lemons, rinsed well and sliced into slivers or chopped
1-2 teaspoons finely chopped fresh flat-leaf parsley

Method

  1. Roughly dice the sausages, then brown them quickly over medium heat in a small nonstick skillet. Remove from the pan, place on paper towels, and leave to cool. Leave the pan on the stove and turn off the heat.
  2. In a medium bowl, mix together the 2 cheeses with the green onions, sour cream, cumin seeds, turmeric, mustard, and cayenne pepper. When the sausage is cool, mix it into the cheese.
  3. Pile 4 slices of the bread with the cheese-and-sausage mixture, then top with a second piece of bread. Pat down well and press lightly but firmly so that the sandwich will hold together.
  4. Reheat the pan over medium-high heat and add about half the olive oil and garlic, then push the garlic to one side and add 1 or 2 sandwiches, however many the pan will hold. Cook until lightly crisped on one side and the cheese begins to melt. Turn over and cook the second side until it is golden brown. Remove to a plate and repeat with the other sandwiches, garlic, and oil. You may either discard the lightly browned garlic or nibble on it; whichever you do, remove it from the pan before it blackens as it will give a bitter flavor to the oil if it burns.
  5. Serve the sandwiches right away, piping hot, cut into triangles, and sprinkled with the preserved lemon and chopped parsley.

Makes 4 servings.

Source: Greilled Cheese


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