Scotch Eggs

Scotch Eggs

Hard Boiled Scotch Eggs

I love Scotch Eggs and if you are at all a fan of breakfast food, you’ll love them too if you don’t already.  What this recipe consists of is basically just a boiled egg that is wrapped in a thin layer of sausage, then rolled in seasoned bread crumbs and fried.  They are very simple to make and very tasty.  Though, I do prepare a hard boiled version of this recipe, it is very common for the eggs to have a runny yoke in the middle.  So if that’s something you prefer, you will most likely have to cook soft boiled eggs instead and that’s entirely up to you.

How To Make Scotch Eggs

For this Scotch Eggs Recipe, start by boiling the eggs, then set out 3 bowls for dipping.  Season the flour with the salt, pepper and paprika in one bowl.  In another, beat the eggs to make a wash.  In the third bowl you will add the bread crumbs.  If you are using the stuffing, add the crumbs to a food processor with the parsley and pulse until smooth.  Cut the Sausage into 12 equal portions, then press and roll flat until each is about 1/4 of an inch thick, then wrap around each boiled egg pinching off the excess and pressing with both palms together with light pressure to form each shape.  Then roll in flour, then the egg wash and bread crumbs, again applying pressure with both palms but firmly to assure the crumbs stick.  Then let them rest for 5 minutes before frying.  For deep fryers, cook at 350 for 3 1/2 Minutes.  For pan frying, cook in 1 1/2 inches of oil for about 8 minutes, on low heat, turning over once.  Dab on paper towels then serve your Scotch Eggs or refrigerate.

Scotch Eggs Ingredients:Herb Seasoned Stuffing

1 dozen Boiled Eggs
1 1/2 lbs Pork Sausage
2 eggs, for wash
1 cup Seasoned Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Paprika
1 cup Seasoned Stuffing Bread Crumbs, (or Panko)
1 pull fresh Parsley, 2 tbsp worth
Oil for frying

Be sure to watch the short video tutorial demonstrating this Scotch Eggs recipe.

Rack of Lamb with a Mint Panko Crust

Rack of LambTraditional Rack of Lamb!

Who can deny a Rack of Lamb for Easter or for Christmas?  It’s tradition, isn’t it? Well not in my family.  Not that we don’t celebrate these holidays or enjoy many of it’s benefits, but the whole Rack of Lamb mystery seemed to evade our house when I was growing up.  I didn’t understand until recently, and unfortunately I haven’t found another way around it.  An eight rib rack of lamb can run you upwards of $45 bucks, easily.  That’s about 15 bucks a pound considering the average rack weighs about 3 plus pounds.  But I figure, much like Christmas, you’ve got to enjoy life and splurge now and again.  So if you’re going to do it, you might as well do it right here in the Poor Man’s Gourmet Kitchen!Rack of Lamb in a Mint Panko Crust

Don’t let the idea of this recipe intimidate you; not one bit.  This recipe is very simple, and it breaks down like this.  First, clean the meat.  Cut and trim away the flap and some of the fat.  Season then sear.  Smear with Mustard.  Roll in the seasoned bread crumbs and bake.  Sound easy enough?  Good, because it really is, and my video instructional, as always will walk you through it step by step and show you how simplified this rack of lamb recipe is.  Not to mention how proud of your self you’ll feel when you take your bow from the applause you receive from your guests.

Rack of Lamb Ingredients:

1 Trimmed Rack of Lamb
1 cup of Panko Bread Crumbs
1 cup Mint leaves
2 green onions
Horseradish Mustard or Honey Dejon Mustard
Salt and Pepper to taste (1/4 tsp salt 1 tsp black pepper)
Orange Chile Sauce for dipping or Mint Jelly

Beef Wellington

Beef Wellington - Poor Man's Gourmet Kitchen -Beef Wellington… Let’s Talk “Turkey”!

The Beef Wellington is a dish that is dressed to impress any mouth watering steak lover.  If you’ve got the time and/or the patience to knock out one of these grass fed puff pastry’s, then I have a fairly inexpensive recipe you can use!  Using the Filet for the filling is ideal if you don’t mind shelling out $20+ per pound with your local butcher, but for $7 per pound I think we can settle for the Tenderloin.  Already that dumps 2/3 off the regular price of this recipe and that’s what Poor Man’s Gourmet Kitchen is all about!

If you haven’t ever had a Beef Wellington and you don’t really know what it consists of, it breaks down like this.  The Beef is first seasoned with salt and pepper, then seared on all sides.  Afterwords it is smeared with an English Mustard and Horse Raddish to give it more flavor and heat.  Then it’s wrapped in Prosciutto, coated with a Mushroom Duxelles then layered and wrapped with a Puff Pastry and baked to a golden brown.  Your internal temperature will depend on how rare you like your beef; at 425 degrees, you should reach an internal temp of 125 degrees within 35 to 40 minutes.  This temperature is considered to be Medium Rare so adjust the time accordingly.

So if you’re looking for one of those “knock your socks off” types of recipes for a special occasion, I’d say this is the one for you.  The Beef Wellington!

Beef Wellington Ingredients:

Beef Tenderloin
Prosciutto
Mushrooms
Scallions
Parsley
Bell Pepper
Mint Jelly
Mustard/Horseradish
Puff Pastry
Egg Wash
Salt and Pepper