Scotch Eggs Two Ways #FoodieReads

These really aren't "two ways", I suppose; it's one process for Scotch eggs. I made these after reading The Garden of Memories by Amanda James.

On the Page

We meet Rose Lanyon as she retires from a long career in nursing. To keep busy and celebrate her husband's life, Rose begins to tend to his garden. Certain flowers and plants evoke memories of their life together.

Gradually her friends begin to bring their own plants that hold memories of loved one. And her garden grows. This novel is sweet, feel-good, and a celebration of friendship and healing.

The women in the novel share many meals. Here are a few food mentions that made my mouth water...

The luxury fish pie Flora’s made for lunch is in the oven. It’s mouth-watering aroma is floating up the stairs, making her stomach rumble as she combs her hair in front of the dressing-table mirror" (pg. 124).

"Today she’s putting the finishing touches to a chocolate cake. Baking is something she never had much time for as a busy nurse, but lately she’s remembering the therapeutic benefits of weighing, mixing, sprinkling, and melting to create something so deliciously comforting for all to enjoy" (pg. 280)

"Tristan is in rapture over the cheese and onion quiche and the home-grown tomatoes, lettuce and cucumber on the side. ‘I once had a go at growing stuff years back, but I don’t have your green fingers. The slugs ate all the tomatoes, so I didn’t bother again" (pg. 314).

But what sent me into the kitchen was this passage, from pg. 259, because we love Scotch eggs!

Cooked chicken (two kinds), glazed ham, sausage rolls, scotch eggs, tiny pasties, a variety of nuts, crisps, sandwiches and salads, new potatoes and savoury rice. Flora’s bringing some homemade quiche too.

On the Plate

I served the Scotch eggs with pickles, cocktail meatballs, and a Caesar salad with homemade croutons. These are made with gluten-free panko breadcrumbs so Jake could indulge.

Ingredients

• 6 ounces ground chorizo with no casing, divided into 2 ounce portions

• 6 ounces ground spicy Italian sausage with no casing, divided into 2 ounce portions

• 6 large boiled eggs, peeled (I boiled for 2 minutes, then let them cool in the water before peeling)

• 1 large egg, beaten

• ½ cup gluten-free bread crumbs

Procedure

Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place beaten egg in one bowl and bread crumbs in another bowl.

Flatten chorizo into a thin patty and place the egg in the center. Gently wrap the egg with the sausage, pressing gently until it's completely covered and sealed around the egg. Roll the sausage in the egg wash. Then roll in bread crumbs until completely covered.

Place finished eggs on the prepared baking sheet and place in the oven. Bake for 22 to 24 minutes until sausage is fully cooked through. Serve warm.

Stay tuned for the cocktail meatball recipe and the tasting notes on the wine pairing.

 I am adding this post to the September edition of #FoodieReads.