We’re in the proper depths of winter down here in NZ. It’s cold, it’s wet, it’s rainy and overcast. It’s about as dreary as jolly old England, so for this week’s recipes I looked to the UK to inspire some comfort food on these dreary of days.
Scotch Eggs
Ingredients
- 8 large eggs
- 8 large pork sausages
- 1 handful of scallions/spring onions, finely diced
- 1 tablespoon of mustard
- Salt and pepper to taste
- 1 cup of flour
- 1 cup of breadcrumbs
Equipment
- Stove top/hob
- Deep fryer
Method
- Heat up your deep fryer, or fill a saucepan with oil and bring to medium-high heat
- Put 6 of the eggs into a saucepan of room temperature water and bring it to the boil, then boil the eggs for 4 minutes
- Transfer the eggs to a bowl of cold water.
- Get the sausages out of a skin and combine with the mustard, garlic, spring onions/scallions, salt and pepper
- Prepare three bowls, one with flour, one with the remaining eggs beaten, and one with breadcrumbs
- Peel the eggs
- Roll an egg in flour, then cover completely with the sausage mix
- Roll the giant meaty egg in flour, dip into the egg and then roll in breadcrumbs
- Cook the scotch eggs in the deep fryer for about 5 minutes or until they are a nice golden brown
Mulled Cider
Ingredients
- 1 litre/2 pints of cider
- 3 cloves
- 1 star anise
- ½ teaspoon of nutmeg
- 1 stick of cinnamon
- 1 teaspoon of vanilla essence
- 1 orange, sliced
- 2 tablespoons brown sugar
- 1 cup of brandy (optional)
Equipment
Stop top/hob.
Method
- Mix all the ingredients together in a saucepan and bring it to the boil
- Then turn the heat down and simmer for around 10 minutes
This makes enough mulled cider for around 4 large glasses. Best served warm.
If you like these recipes, have a go at making them, and let us know how it turns out!
If you’ve missed any of the previous recipes, find them HERE.
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