9 large eggs
600g finely minced pork or sausagemeat
225g golden breadcrumbs
large bowl ice-cold water
1 tbsp freshly chopped parsley
2 tbsp chives, snipped, plus extra to garnish
1.5 litres vegetable oil, for deep-frying
salt and pepper
Cook six of the eggs in boiling water for 7 mins. Drain, then refresh in the iced water. Once cool enough to handle, peel, and pat dry with kitchen paper.
In a large mixing bowl, mix the meat with 1 egg, 2 tbsp of the breadcrumbs, the herbs and plenty of seasoning until thoroughly combined.
Divide the mixture into six, and wrap around the boiled eggs, forming them into balls. Beat the remaining eggs in a shallow dish with some seasoning, and dip the sausage balls in the egg mix to coat. In another shallow bowl, coat the balls in the remaining breadcrumbs. Chill until needed.
Heat the oil in a large, heavy-based saucepan to 180°C, using a thermometer to accurately gauge the temperature.
Deep-fry the Scotch eggs, three at a time, for 4-5 mins until golden brown and crisp. Remove to a plate lined with kitchen paper to drain. Cut in half, and serve with a garnish of snipped chives.
Other picnic recipes in the Jul/Aug issue of LandScape include:
- Stuffed picnic bread wreath
- Salad served in preserving jars
- Fig tarts
- Cornish Brie and pickles
- Berry lattice tart
- Peaches baked in dough
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12 quails' eggs
2 slices of day-old bread
4 rashers of dry cure back bacon
2 cloves of garlic
2 tbsp. cold pressed rapeseed oil
1 head cos or romaine lettuce
For the dressing
1 tsp. cider or white wine vinegar
Salt and freshly ground black pepper
150ml cold pressed rapeseed oil
Bring a pan of water to the boil and add the quail’s eggs. Return quickly to the boil and cook for 3 min. Drain and cool the eggs under cold running water. Gently crack and the peel away the shells. Cut the eggs in half and set aside. Remove the crusts from the bread and discard. Cut the bread into small cubes. Cut the bacon into thin strips and place in a frying pan with the garlic cloves. Cook until crisp, and then remove the bacon and place on a plate lined with a sheet of kitchen paper. Add the oil to the pan then add the bread cubes and toss in the oil. Cook until crisp and golden. Remove from the pan and add to the bacon. Discard the garlic cloves. Wash and shake dry the lettuce and cut or tear into bite-size pieces. Arrange the lettuce, bacon, eggs and bread croutons on a serving dish.
To make the dressing, whisk together the ingredients. Drizzle some of the dressing over the salad and serve the remainder on the side.
Other salad recipes in our July/Aug 2013 issue:
• Tossed leaves with edible flowers
• Sweet & sour cucumber salad
• Fresh bean salad
• Fennel, rocket and goats’ cheese salad
• Beetroot, carrot and apple salad
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500g new potatoes
1 red onion
2 pork sausages
1 tbsp cold pressed rapeseed oil
1 tsp chopped fresh thyme
4 rashers streaky smoked bacon
2 ripe tomatoes, roughly chopped
salt and freshly ground black pepper
2 large eggs
Cut the potatoes into small cubes. Blanch for 5 mins in lightly salted boiling water. Peel and chop the onion. Remove the sausage meat from the skin and break into pieces. Cook in a heavy based frying pan for 5 mins. Break it up as it cooks so there are small browned pieces of sausage meat. Remove from the pan.
Add the butter and oil to the pan. Stir in the onion and thyme and cook for3 mins. Add the potatoes. Stir and press down frequently for 5 to 10 mins until the potato begins to crisp and turn golden.
Snip the bacon into pieces and add to the pan. Return the sausage meat to the pan with the chopped tomatoes. Season with salt and pepper and cook for5 to 10 mins, until the tomato softens and the sausage is piping hot. Make2 holes in the potato mixture and drop in the eggs.
Cover and cook for 3 mins until the whites have set and the yolks are hot. Serve immediately.
Other new potato recipes in our May/June 2015 issue:
• Baby new potato and beetroot salad
• New potato crustless flan
• Creamy leek and new potato bake
• Baby baked potatoes with soured cream and chives
1 head of cauliflower
1 red pepper
1 green pepper
1 clove garlic
1 tbsp cold pressed rapeseed oil
2 tsp fennel seeds
sea salt and freshly ground black pepper
6 large free range eggs
125g plain flour
150g wensleydale cheese
4tbsp chopped fresh parsley
Line the base and sides of 23cm spring form tin with parchment paper.
Trim the cauliflower and cut into small florets. Place in a steamer and steam for about 10 mins until just tender. Slice the onions, then de-seed and slice the peppers and chop the garlic.
Heat oil in a large frying pan and sauté the onion and peppers until softened. Add the garlic and fennel seeds, cook, stirring for about 1 min. Whisk eggs in a large bowl until mixed and gradually whisk in the flour, season well. Crumblein the cheese and add the parsley, then add the pepper mixture and cauliflower and gently stir to combine. Spoon the mixture into the prepared cake pan and spread level. Bake in a preheated oven 190C/gas 5 for 35–40 mins or until golden and set. Allow to cool for 20 minutes in the pan before removing. Serve warm or at room temperature.
Other cauliflower recipes from our Mar/Apr 2015 issue:
• Creamy mashed cauliflower
• Cauliflower, Romanesco and broccoli gratin
• Cauliflower and apple salad
• Sauteed cauliflower with bacon and cherry tomatoes