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.
Makes 6
Well my eggs were giants! They looked much more delicate in the picture! But we did enjoy them. We ate them for lunch with spiced apple chutney from 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 couldreally 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!
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7 comments:
I'm a meat eater but refuse to eat dodgy "mystery meat" found in many scotch eggs, pork pies etc. This looks like a great alternative.
Love the new header, by the way!
That looks amazing! I have to confess I cook eggs almost every day, but I hardly ever do anything as interesting as that. I guarantee that Lisa and I will be trying this soon. Mmmm... apple chutney.
They look very tasty, especially served with the chutney.
Hi wendy, thanks for stopping by! I think it was the thought of egg surrounded by sausage that appealed to me! I never ate them as a child, so I don't know where the craving came from. But, yes, I can feel a little smug as you talk of mystery meat!
I am glad you like my new banner, I am not 100% about it yet, but it's an improvement. Now I just have to try and widen the page borders, does anyone know how to do that?
Hi Mapmaster, I don't beleive we have had the pleasure, nice to meet you! Have a try at the eggs, they are really easy to make and delicious. Let em know how you get on!
Hi Beccy, I have had that chutney in the cupboard unopened for months. I went a little crazy in Provender Brown in Perth (Scotland) and bought balsamic vinegar, 3 chutneys (Graham picked 2 of them), cheese, oatcakes and veggie haggis! I won't even tell you how much I spent! Oh and I bought som local raspberry presse! Yum.
Oh wow! How fabulous-they're scotch eggs right? lol I love them and can't wait to make my own! Thanks for a great challenge.
Haven't had a scotch egg for years. Had thought they were lost to me when I moved to Australia and then turned vegetarian.
But vegetarian scotch eggs, that don't look to tricky. Well done you. I look forward to trying these out. Yum.
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