Mini Potato Scotch Eggs
Eggs enclosed in a spiced potato mix and crunchy shell
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Prep Time
45 min
Cook Time
15 min
Prep Time
45 min
Cook Time
15 min
Ingredients
  1. 6 quail or bantam eggs
  2. 500 g floury potatoes (maris piper)
  3. 5 shallots
  4. 4 cloves garlic
  5. 1 red chilli (optional)
  6. 1 tsp mustard seeds
  7. 1 tsp cumin seeds
  8. 1 tblsp coriander seeds
  9. 1 tblsp fennel seeds
  10. 1/8 tsp black pepper seeds
  11. 1 tsp turmeric
  12. Juice of 1 lemon
  13. 1 tsp salt
  14. Breadcrumbs
  15. Beaten egg
  16. Flour
Instructions
  1. Boil eggs until hard boiled, cool and then remove shells
  2. Peel and boil potatoes until just tender and allow to cool then mash
  3. Chop shallots and garlic and fry in olive oil until softened
  4. Toast whole spices in dry frying pan until they start to smoke then cool and grind in electric coffee grinder or pestle & mortar
  5. Mix cooked shallots, ground spices, turmeric and lemon juice with mashed potato
  6. Season with salt
  7. Prepare three bowls, in one put plain flour, in another beaten egg and in the third breadcrumbs
  8. Enclose eggs in a layer of potato mix to make a small ball
  9. Dip first in flour, then beaten egg then breadcrumbs
  10. Deep fry in oil until crisp
Notes
  1. Try dipping in ketchup!
Green Nutrition https://www.greennutrition.co.uk/
Italian Easter Bread
Sweet bread to celebrate Easter
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 500 g strong plain flour
  2. 25 g fresh yeast
  3. 100 g butter
  4. 100 g caster sugar
  5. 100 ml milk
  6. 4 eggs
  7. 1 tsp vanilla essence
  8. zest of 1 lemon
  9. 1/2 tsp salt
  10. mini chocolate eggs for decoration
  11. coloured sprinkles for decoration
Instructions
  1. Warm milk, butter, sugar and lemon zest in pan or microwave until butter has melted
  2. Stir in yeast, until dissolved and leave until frothy (make sure that the milk mix is not too hot or it will kill the yeast!)
  3. Add beaten eggs, salt and vanilla essence
  4. Pour into flour and mix to form a dough
  5. Turn onto board and knead until elastic and smooth
  6. Leave to rise in warm place covered until doubled in size
  7. Knock down and lightly knead
  8. Divide into 10 pieces cutting each piece in half
  9. Roll pieces of dough to form thick strings
  10. Take 2 of the strings and pinch together at one end then twist together joining the ends to form a ring
  11. Press chocolate eggs into the rings and place on a greased baking tray
  12. Leave to rise for second time
  13. Brush with egg wash and cover with sprinkles
  14. Bake in oven gas 4 (180C) for about 15 mins until golden brown
Notes
  1. Traditionally a whole dyed raw egg is placed in the centre of the rolls before baking. Eating the cooked egg is optional. Give it a go!
Green Nutrition https://www.greennutrition.co.uk/
Creme Brulee
A favourite creamy pudding
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 300 ml double cream
  2. 1 vanilla pod
  3. 4 egg yolks
  4. 1 tblsp caster sugar
Instructions
  1. Put cream in pan with vanilla pod and heat to just below boiling point
  2. Allow to infuse for 10 mins then remove vanilla pod, scrape out the seeds and add to the cream
  3. Beat the egg yolks with the sugar until light and fluffy and stir in the warm cream
  4. Pass through a sieve
  5. Pour the custard into individual ramekins and place in a roasting tin half filled with hot water
  6. Bake in the oven gas 3 (170C) for about 20 mins to create a good skin on the top
  7. When cool sprinkle the top with a layer of caster sugar and either put under the grill or use a flame torch to caramalise the sugar
Notes
  1. Nice with layer of fruit at the bottom such as rhubarb.
Green Nutrition https://www.greennutrition.co.uk/
Lamb & Rice Empanadas
Tasty lamb filling with crisp pastry
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Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
Pastry
  1. 250 g wholemeal flour
  2. 250 g plain white flour
  3. ½ tsp salt
  4. 150 g butter
  5. 100 g lard
  6. cold water to mix
Filling
  1. 2 cups white basmati rice
  2. 1 beef stock cube
  3. 4 tomatoes
  4. breast of lamb
  5. 3 cloves garlic
  6. 1 onion
  7. 250 g green beans
  8. 1 red pepper
  9. 50 g raisins
  10. Parsley
Instructions
  1. Put flours and salt in bowl
  2. Rub flours together with the butter and lard until the texture resembles breadcrumbs
  3. Gradually add cold water stirring until a stiff dough in formed
  4. leave to rest for 30 mins
  5. Bake lamb in oven until tender
  6. When cool strip lamb from bone and chop into small pieces
  7. Put rice into pan with equal quantity of water and stock cube
  8. Bring to the boil then simmer until all water has been absorbed
  9. Leave rice to cool
  10. Cut beans into slices and boil in water until tender
  11. Chop onion, red pepper, tomatoes and garlic
  12. Fry red pepper, onion, garlic and tomatoes in olive oil until softened
  13. Add rice and lamb to cooked vegetables
  14. Chop rosemary and add to rice
  15. Add cooked green beans and raisins
  16. Roll out pastry into thin rounds
  17. Divide filling mix between rounds and place on one half of pastry
  18. Brush edges of pastry with milk and fold in half enclosing filling
  19. Twist or press edges to seal
  20. Brush with milk and egg glaze
  21. Bake in oven gas 4 (180C, fan 160C) until golden brown
Notes
  1. Try different veg and/or meat for the filling
Green Nutrition https://www.greennutrition.co.uk/