Scotch Eggs Recipe

By -
Contrary to its name, Scotch eggs weren't invented in Scotland, but by the British in 1851 at a London restaurant called Fortnum and Mason.

Traditionally deep-fried, this recipe saves a ton on fat and calories by using 4.5 gram per serving turkey sausage, and baking the dish rather than deep frying however feel free to engage in bathing them in a bath of vegetable oil just like they do at the pubs abroad if you choose. They're great with H.P. sauce or if you can't get your hands on it, A1 Sauce in the States.


Ingredients:
  • 8 large Eggs
  • 2 pounds of turkey sausage
  • egg substitute
  • breadcrumbs
  • non-fat cooking spray
  • HP Sauce or A1 sauce


Method:
  1. Hard boil eggs.
  2. Remove shells and allow to cool.
  3. Wrap in sausage.
  4. Dip in egg substitute.
  5. Cover in breadcrumbs
  6. Place on baking sheet coated with cooking spray.
  1. Bake for 30 minutes at 350° F.
  2. Cut in half, drizzle with HP sauce or A1, and enjoy.



Location: Westminster, London, UK

Comments

Post a Comment

Popular posts from this blog

Where to buy rectangle school cafeteria pizza?

By -
Image
People come in and out of our lives, as do foods. Some, like cafeteria food probably should remain as some distant memory, but often like myself and others, you'll reach the age of thirty-something and ask yourself "Whatever happened to that square / rectangle pizza from elementary school?" It might hit as a pregnancy craving, or simply a nostalgia yearning, but when it hits, you'll end up asking "Where can I buy it?"

The interesting thing is you can't. (Unless you can bribe the High School lunch lady.) School pizza is made low-fat, and in bulk, and when I was asked to locate some, you realize that humouring your inner child might be harder than you think. But ultimately I'm here to help, and my crack research staff did turn up some findings.

The square pizza you remember from 1985, while trading Garbage Pail Kids, at the lunch-room table is called Commodity Pizza, and it's made by Tony's. (There are other imitators, but Tony's is the r…
Keep reading

Original Tommy's Chili Recipe

By -
Image
I've now been to over eleven countries, and still today my favorite hamburger that I've ever tasted comes from a little restaurant in Los Angeles called Tommy's. "If you don't see the shack, take it back."- is their mantra, referring to the tiny red building on all their signs and homage to the original Tommy's location that this burger legend began from.

Named after its inventor: Tommy Koulax, the Tommy's Original chili cheese burger is as much of a part of Los Angeles as the Hollywood sign is. Indeed, the location on Hollywood Boulevard became my second home while living in Southern California. Tommy's is famous for one thing in particular: their chili. It's a robust, tangy combination of chili that's undeniable the world's best condiment chili. You can get it on a cheeseburger, french fries, or even a sausage breakfast sandwich in the morning; however, you can't get any of this if you don't live in California (or Vegas). Fo…
Keep reading

Bojangle's Dirty Rice Recipe

By -
Image
Made with the Holy Trinity of Cajun cooking: celery, peppers and onions, this traditional Louisiana dish is by far one of my favorites. It goes great with chicken, biscuits, or in my case, as a meal itself.
Charlotte, North Carolina based Bojangle's Famous Chicken and Biscuits has been serving up their own spicy version of dirty rice since 1977.  They take their traditional spiced sausage used on their biscuits and crumble it up into a rice and seasoning mix. While Bojangle's offers its dirty rice as a traditional side to their Cajun chicken, I highly recommend the picnic-size version, as I often do, providing me a bowl of dirty rice, and a meal (or two).
Ingredients: 1 pound sausage (I like the hot kind)2 cups white rice4 cups of chicken broth¼ cup green onion diced finepinch of black pepper¼ teaspoon of celery salt¼ teaspoon of chili powder1 teaspoon of onion powder1 teaspoon of red pepper flakes½ teaspoon of garlic powder¼ teaspoon of paprika¼ teaspoon of salt Method: Brown, d…
Keep reading