TO MAKE SOY SAUCE EGGS
To make the soy sauce marinade, combine 3 tablespoons of water and 2 teaspoons of sugar in a medium bowl.
Stir until the sugar dissolves and then add 1 tablespoon of sherry vinegar and 1/3 cup of soy sauce. Set aside.
Place 2 eggs in a medium saucepan. Fill with water. Bring to the boil.
Cook for exactly 5 and a half minutes.
Remove eggs from the heat and allow to cool in an ice bath for a minute. Peel the eggs. (Remember the yolk will be soft, so don't be too rough with them. If you break the egg white, the yolk will likely break when you wrap it in the pork).
Transfer the eggs to the soy sauce mixture and marinate in the fridge for 2 to 6 hours. Make sure they are completely submerged, use a small plate placed on top, if needed.
TO MAKE SCOTCH EGGS
Prepare your breading station. Place 1/4 cup flour in one bowl, 1 beaten egg in another bowl, and 1/2 cup panko crumbs in a third bowl.
In a medium bowl, combine 250 grams pork, 2 cloves minced garlic, 1 teaspoon freshly grated ginger, 1 finely sliced spring onion, 1/4 teaspoon salt, and a few cracks of pepper.
Divide the pork mixture in half.
Working with one piece at a time, roll the mixture between your hands to form a ball and then flatten with the palm of your hand, ensuring the flattened ball is large enough to wrap around an egg.
Place a soy sauce marinated egg in the center and wrap the pork around the egg, sealing to completely close and pinch off any excess pork.
Repeat with the remaining soy sauce egg.
Working with one wrapped egg at a time, gently roll it in the flour, shaking off the excess. Then coat in the beaten egg and roll in the panko crumbs to completely coat.
Heat a large, heavy-bottomed pot over medium-high heat. Pour in approximately 5cm of oil and heat to 190 Degrees Celsius. Carefully add the panko crusted eggs to the hot oil. Once the eggs are added, the temperature will drop to about 175 Degrees Celsius. Try to maintain this temperature whilst cooking your Scotch Eggs.
Cook, turning occasionally for 5-6 minutes, or until golden-brown. Using a slotted spoon, remove the eggs and allow to drain on a paper towels.
In a small bowl, combine the 1/4 cup mayonnaise and 1 teaspoon curry powder.
Serve immediately. Enjoy!
ORIGINAL RECIPE FROM http://hapanom.com/japanese-scotch-egg/
1. Preheat oven to 180C. Scatter the hazelnuts over a baking tray. Bake for 10mins or until toasted. Set aside to cool. Rub hazelnuts in a clean teatowel to remove skins. Coarsely chop.
2. Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring for 5 minutes, or until onion softens. Add the garlic and fennel seeds and cook for 1 minute, or until aromatic. Add the wine and cook for 5 minutes, or until reduced by half.
3. Add cauliflower, chopped pear, potato, stock, and 2 cups of water. Bring to the boil. Reduce heat to medium low. Cook, stirring occasionally, for 25 minutes, or until vegetables are very tender. Set aside to cool slightly.
4. While the cauliflower mixture is cooking, heat remaining oil in a small frying pan over medium-high heat. Add the sage leaves in batches, and cook for 30 seconds each side, or until crisp.
5. Add sour cream and blue cheese to the cauliflower mixture. Carefully use a stick blender to blend until smooth. Season.
6. Divide soup among serving bowls, sprinkle with sage leaves and hazelnuts.
Serve and enjoy.
Recipe from the Coles magazine.
I have a bunch of recipes that don't really fit in a set, except for 'Basics'.
These are the recipes I use as the basis of a recipe, or that I use instead of buying from the supermarket.
Cooking during Winter is such a pleasure, as the warmth from the oven or stove is soothing and comforting. Not to mention warming!
Below you'll find step-by-step instructions and illustrations for my Chicken Stock recipe.
Then you can enjoy using it all manner of recipes, from soups to risotto. And everything in between...
Place the chicken carcasses, garlic, vegetables, herbs and 5 whole black peppercorns in a large, deep-bottomed pan. Add 6 litres cold water and bring to the boil. Skim, then turn the heat down to a simmer. Continue to gently simmer for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. Use as necessary. It can also be divided into desired portions and frozen. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
I'M A DESIGNER & ILLUSTRATOR FROM MELBOURNE, AUSTRALIA.