Spicy Tiffin Eggs
So here is my homage to eggs. A recipe gleamed from the pages of BBC Good Food Magazine , May 2007 issue. I bought this magazine about a month ago, what is it with magazines being sold a month before the date on them?
Spicy Tiffin Eggs
7 large eggs
2 tbsp olive oil
1 onion, chopped
250g/9oz grated carrot
2 heaped tbsp korma curry paste
200g/8oz granary breadcrumbs
85g/3oz roasted cashews, finely chopped
Put 6 of the eggs in a pan of cold water and bring them to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in the seasoning to make a paste.
Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap around each egg - the mixture will seal well as you press it together. Roll in cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
Heat the oven to 190c/fan 170c/gas 5, then bake the eggs for 15-20 mins. Cool for 5 minutes, then carefully cut half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.
Rose Farm in Somerset. It was a good combination, but Graham said he would like to try them with mango chutney. We both thought that the egg coating could be improved with more curry paste, but when we ate them again the next day for lunch, the flavours had developed and you could
really taste the curry.
So if you are making them for a picnic, make them the day before!
I really loved these! I don't have to look longingly at scotch eggs anymore!