#scotch egg recipe

[castletown-cafe]

Castletown Café Episode 23: Fried Pipis

“HEY EVERY !! IT’S ME!! SPAM-  SPAMTON G. SPAMTON! [Back by popular demand] W1TH [[AN ALL-NEW]] VERY SPECIL PRODUCT!! Y0U [Want it? Need it?] MORE [[PIPIS]]? YOU [GOT IT]!! EAHEAHEAHEAHEA!!”

Another Spring, another pipis recipe!

If you’ve played a certain...alternate route in Chapter 2, you’re likely familiar with the FriedPipis action you can take during the final battle. This action implies that pipis may be edible. This wouldn’t be too surprising, since they resemble eggs and are described as “an invasive species of freshwater clam”.

Which gave me the idea of a scotch egg with a shrimp filling instead of sausage.

While I mostly stick to plant protein, seafood was the one meat I just couldn’t give up, so I still eat it from time to time. I thought a Scotch egg with shrimp sounded delicious (especially with soy sauce), though unsurprisingly, finely minced shrimp doesn’t hold together as nicely as ground sausage, beef, or plant-based protein. I solved this problem by making a “shrimp batter” by mixing together the minced raw shrimp with beaten egg, panko, and flour in order for it to hold together. Minced scallions, ginger, and soy sauce were extra ingredients added to give the batter even more flavor. The eggs were coated in this batter before breading them.

If you’re either allergic to shellfish or just don’t like seafood, you can always make a traditional Scotch egg instead with ground sausage, turkey, or impossible sausage. I bet it’ll be easier than a shrimp batter.

The hardest part, of course, is step one: soft-boiling the eggs. In order to prevent the eggs from overcooking during the frying stage, the eggs are soft-boiled as opposed to hard-boiled.

Soft-boiling eggs is tricky. There are a lot of variables involved that can get in the way of perfect eggs - even professional chefs can’t always get it 100%! Things like the altitude you live in, or the size or freshness of an egg, all play a role in whether or not the shell will stick to the egg. Although the eggs you buy at a grocery store might have aged enough for the shell to slide off without a hitch after boiling, it’s recommended to buy your eggs at least a week in advance, just in case.

For soft-boiling, the trick I was shown (thank you, roomie) is to, for one, reduce the heat from high to medium high shortly before adding in the eggs. Do it carefully with a slotted spoon. Immediately, once the eggs are all in, set your timer to 8 minutes. Since I use the timer on my phone, I set it to 8 before the eggs are submerged, but don’t hit start until after they’re all in there. Soft-boiling the eggs for a full 8 minutes should help prevent the eggs from sticking to the shell when it’s time to peel them.

While they’re boiling and your timer’s ticking, fill up a bowl of cold water and add plenty of ice. Do not skimp. The eggs will go immediately into that ice water once they’re done. This will stop them from continuing to cook. Be sure to remove the eggs off the heat first because you will be adding them one at a time into the bowl of ice water.

You can let ‘em cool for however long you like, and you could stick ‘em in the fridge once they’re done, but since you’ll be dyeing the eggs next, I suggest keeping them at room temperature after they are done cooling.

Next, it’s time to peel and dye the eggs. Hopefully you got lucky and your eggs slid out of their shells just fine. If they’re a little messy, no worries - they’ll be coated in shrimp batter and fried anyway. For the dye, simply make a solution using water, rice vinegar, and a mix of blue and green food coloring.

PIPIS TRANSFORMATION POTION:

2 cups water

4 tablespoons rice vinegar

24 drops blue food coloring

10 drops green food coloring

The longer you leave the eggs in, the more vivid the color will get. Once done, remove the eggs from their dye bath and place them on a plate lined with a paper towel to absorb some of that excess dye. Blot them with another paper towel to dry them off a little so that the flour and batter will stick to the eggs better. Finally, it’s time to make the shrimp batter.

FRIED PIPIS:

Batter:

1 and 1/4 cup finely minced raw shrimp (pre-prepared: headless, tailless, deveined and peeled)

1 to 2 beaten eggs

About 4 finely minced scallion whites

1 thumb freshly minced ginger

2 teaspoons soy sauce (you can add a little more to taste if you’d like)

1/4 cup and 2 tablespoons panko

1/2 cup four

Assembly:

4 soft-boiled eggs, cooled, peeled, and dyed

Shrimp batter

1 cup flour

2 eggs, beaten

1 cup panko

Wash and dry both your scallions and ginger. Peel and cut off about a thumb of ginger and mince it into tiny pieces. Mince your scallion whites likewise, and add both into a mixing bowl.

Since you will be mincing raw meat next, grab a different cutting board if you have one to keep your main one clean, and chop a couple heaping handfuls of shrimp into small chunks, enough to fill a measuring cup up to 1 and 1/4 cup. Add to your mixing bowl, then thoroughly wash your hands, knife, cutting board, and work surface afterward!

Next, beat eggs in a small bowl and pour it in. Add in your soy sauce, panko, and flour, then mix it all together until your batter has formed.

Re-use the bowl you beat your eggs in to beat two more eggs for the outer layer of panko coating.

Get two more bowls, one for flour, and one for panko. Pour a cup of flour in one bowl, and a cup of panko in the other.

Grab your eggs and begin the assembly! First, coat your eggs in flour so that the batter can stick to the egg easier, then coat that sucker up in the batter. Roll your battered egg in the flour once again, then the beaten egg, and finally the panko. Repeat this process until all of your eggs are battered and breaded.

Heat a pot with plenty of oil for frying. With the use of a candy or deep-fat thermometer, keep an eye on the temperature so that it reaches at least 375 degrees F. Once your oil is hot enough, it’s time to fry!

Fry your [PIPIS] until the panko is golden brown and the shrimp is fully cooked on the inside. It may be hard to tell when they’re done, as the outside will cook the fastest. The microwave is your friend if the shrimp hasn’t cooked all the way.

Enjoy! And....don’t manipulate your friends into freezing everyone in sight......

#castletown cafe #deltarune #deltarune chapter 2 #pipis #pipis deltarune #spamton #spamton g spamton #spamton fanart #spamton neo #fried pipis #scotch egg #cw food #scotch egg recipe #deltarune food #deltarule inspired recipe #long post #gonna reblog my art again here cause reasons

[sava4sava]

Chef John's Scotch Eggs Recipe This scotch egg recipe is Chef John's version featuring a soft-boiled egg wrapped in seasoned sausage, coated in bread crumbs, and fried until crispy. 1/4 teaspoon dry mustard, 1/2 cup all-purpose flour or as needed, 4 cups oil for frying or as needed, 6 large cold eggs, 2 large eggs, 1 pinch cayenne pepper, 21 ounces bulk Italian sausage, 1 cup panko bread crumbs or as needed, 1 pinch freshly grated nutmeg

#scotch egg recipe #yolk #chef john #scotch eggs recipe #egg #scotch eggs

[skystyling]

Chef John's Scotch Eggs Recipe The soft-boiled egg is wrapped in seasoned sausage in Chef John's version of the Scotch egg, which is then coated in bread crumbs and fried until crispy.

#scotch eggs #scotch egg recipe #breakfast and brunch #saucepan #scotch eggs recipe

[acocktailmoment]

Chai Tea Flip !

Ingredients:

2 oz. blended malt scotch

½ oz. chai tea syrup (1:1 strong-brewed tea to sugar)

½ oz. heavy cream

1 whole egg

Directions:

Shake all ingredients with one ice cube. Add more ice and shake vigorously. Strain into a coupe and garnish with a star anise pod.

Photo by Jeff Harris

Courtesy: Whisky Advocate

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

#art #design #tea #chai tea #flip #Cocktails #cocktailrecipes #cocktail recipes #drink #scotch #syrup #egg #irish cream #whiskyadvocate #jeff harris

[cedarlili]

Scotch Woodcock

This is another fun entry to the egg recipe list, although I have a feeling it will be somewhat controversial!  You can find the whole list of 99 Ways to Make Eggs here. In this time of recession and belt-tightening, eggs remain an inexpensive protein source and a good choice for grocery budgets.  Scotch Woodcock 2 large eggs 1/2 tbsp milk 1/4 c shredded cheese slice of bread (I like…

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#anchovy filets #British food #egg recipe #eggs and toast #Scotch Woodcock #scrambled eggs #victorian recipe

[dorianhunt]

Meat and Poultry - Baked Scotch Eggs Try this baked version of the Scotch egg for a quick and easy way to enjoy your favorite pub food without the mess.

#scotch eggs recipe #mess #pub scotch egg #scotch egg #version #appetizers and snacks

[robynroze]

Baked Scotch Eggs Recipe Try this baked version of the Scotch egg for a quick and easy way to enjoy your favorite pub food without the mess.

#scotch egg #scotch eggs recipe #mustard #frying #choice

[giaarnold]

Scotch Eggs Hard-boiled eggs are used to make these Scotch eggs, which are then wrapped in sausage, dusted with breadcrumbs, and deep-fried to create a classic dish.

#scotch eggs #eggs #mustard #bed #occasion recipe

[radfemscorpion]

Homemade Scotch Eggs Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner.

#salad #water #breakfast and brunch #sausage meat #sauce #scotch eggs recipe

[airfryereview]

#Scotch egg recipe air fryer #Scotch eggs #scotch eggs in an air fryer #Air fryer scotch egg recipe

[foodffs]

Scotch Eggs

Follow for recipes

Is this how you roll?

#salt #scotch eggs #eggs #meat #copykat

[assassinschaoticcreed]

What's everyone's favorite food dish?

so specifically from where they're from/their cultural food:

Altaïr: braised lamb with honey and dates

Arno: pork wrapped veal and vegetable hot pot

Connor: hare and root vegetable stew

Desmond: he honestly isn't too picky, but he is very skeptical on some of the Italian dishes maria makes.

Edward: cod and red snapper in a spicy broth

Ezio: lamb and beef lasagna with eggplant caviar and mint

Jacob: breaded scotch eggs with herbs and traditional battered fish

specifically these meals I got from the AC Culinary Codex, my cousin got me the book for Christmas. for those who don't know what the book is; it's got a full meal for each assassin (bayek, altaïr, ezio, connor, aveline, edward, shay, arno, jacob & evie) main dish, soup, dessert and drink that was popular during their time/era. if you're curious for these I'm more than glad to give you the recipes, I personally wouldn't spend $30 + tax like my cousin did on the book rip.

American food wise;

Altaïr: Cold Cut Sandwiches

Arno: Beef Stew

Connor: Steak/Pork Chops

Desmond: Pizza

Edward: Hamburgers

Ezio: BBQ Ribs

Jacob: Chili Dogs & Chili Fries (change my mind)

#ac #assassins creed #ezio auditore #ezio auditore da firenze #desmond miles #ac desmond #arno dorian #arno victor dorian #altair ibn la'ahad #jacob frye #connor kenway #ratonhnhaké:ton #edward kenway

[scotianostra]

January 23rd is National Pie day, what's your favourite pie?

Is it the traditional New Years day fare, of a muckle steak pie, or the humble Scotch Pie filled with mutton? It could also be a macaroni pie, possibly a favourite with the vegetarians Scots out there. Or maybe you have sought out the Breakfast pie that I posted about previously is made by Table 13 Express takeaway deli in Kirkintilloch. The Haggis and Steak Pie by Bells is also up there, although I preferred the haggis mash and beans pies we used to get from our local bakers growing up in my hometown of Loanhead.

Perhaps the most famous of our pies here in Scotland is the award winning Killie Pie made by Brownings Bakery in the town since 1945.

Just last week Scotlans best pie was announced at The World Championship Scotch Pie Awards, with a beloved Perth and Kinross butcher taking home the top prize at the ceremony. More than 50 bakeries and butchers from around Scotland were shortlisted in a range of categories, with their bakes assessed anonymously by a panel of experts and independent judges.

This year, the top World Champion prize was given to James Pirie & Son of Blairgowrie, who previously won the competition in 2018, 2020, and 2022, as well as taking the title of World Scotch Pie Champion of Champions in 2021 with their iconic Scotch Pie.

Elsewhere, fellow winners included James Aitken Butchers in Alloa, The Little Bakery in Dumfries, and Beefcake Cafe in Glasgow, who took home prizes in the Sausage Roll, Bridie, and Vegetarian Savoury categories respectively. Among the other categories were Steak Pie and Haggis Savoury, which were awarded to Brownings the Bakers Ltd in Kilmarnock and WeeCOOK in Carnoustie.

Here's a recipe for the Scotch Pie, although they will differ from source to source.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Four 4-inch springform cake pans (or equivalent)

Rolling pin

Small skillet

Knife to cut onion

Saucepan/s

Measuring cups, spoons

Kitchen scale (optional)

Mixing Bowls and spoons

Pastry Brush (for egg wash)

Stove and Oven (obviously)

INGREDIENTS

Hot Water Pastry Crust

2 cups flour (240 grams)

1/2 cup lard or shortening

1/2 cup water

1/2 teaspoon salt

1 egg yolk, beaten (for egg wash)

Meat Filling

1 small onion, chopped fine

1 – 2 teaspoons lard, butter, or shortening

1 pound lean ground beef

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon mace

1/2 teaspoon nutmeg

1 teaspoon Italian spice (optional)

Quick Beef Gravy

1 14 oz. can low sodium chicken broth

2 cubes beef bouillon

1/4 cup cold water

2 tablespoons corn starch

2 tablespoons corn starch

DIRECTIONS

Preheat oven to 350° F or 177° C. Grease four 4 inch springform pans and set aside.

Put flour in a medium mixing bowl and create a well in the center.

Place water, salt, and lard in a saucepan and bring to a boil.

Carefully pour hot water and lard into well made in the flour. Mix with a spoon until all the flour is wet.

When the flour mixture is cool enough to handle. Knead just enough to mix completely. Set aside one fourth of the dough and divide the remaining dough into four balls.

2 tablespoons corn starch

DIRECTIONS

Preheat oven to 350° F or 177° C. Grease four 4 inch springform pans and set aside.

Put flour in a medium mixing bowl and create a well in the center.

Place water, salt, and lard in a saucepan and bring to a boil.

Carefully pour hot water and lard into well made in the flour. Mix with a spoon until all the flour is wet.

When the flour mixture is cool enough to handle. Knead just enough to mix completely. Set aside one fourth of the dough and divide the remaining dough into four balls.

Place all of the dough in the refrigerator while sautéing the onions and preparing the meat mixture.

Sauté the chopped onion in 1 to 2 teaspoons of lard, butter, or shortening, until soft.

Thoroughly mix ground beef, onion, and spices, including salt and pepper, in a bowl and set aside.

Remove dough from the refrigerator and roll each of the four big dough balls into round shapes big enough to cover the bottom and up the sides of the springform pans stopping about 1/4 inch or 6 mm from the top of the pan.

Roll out the large piece of dough, (the fourth you cut off from the whole dough mass in the beginning), into one large shape a little thinner than the bottom shells. Using one of the springform pans, cut four circles out of the rolled dough. These will be the lids (top crusts) of your pies. Lay them flat and cut a small hole in the center of each lid.

Add one fourth of the meat mixture to each pastry lined pan. Filling to about 1/4 inch or 6 mm from the top of the dough. Be sure to push it down into the corner round the bottom of the pan.

Cover the pie with the pastry lids and press the edges of the lid dough into the shell dough to seal. You may crimp with your fingers or press with a fork to make them pretty or just leave them plain. Just make sure the tops and sides are sealed together.

Brush each lid with the beaten egg yolk and place the pies in the oven for 35 to 40 minutes. You can stick a meat thermometer into the lid hole to ensure the meat is cooked through. It should be 160° F or 71° C.

While the pies are in the oven, make the quick gravy. Put the chicken broth in a saucepan along with two beef bouillon cubes and bring to a boil. Mix 2 tablespoons of corn starch into 1/4 cup cold water and stir until smooth. Slowly, add the corn starch mixture to the broth while stirring. Turn down the heat to a simmer and allow the gravy to thicken, stirring occasionally.

Remove the pies from the oven and allow to cool for 5 to 10 minutes before removing springforms. Serve with gravy, potatoes, and vegetables, top with beans, or, just eat them on the go.

NOTES

If you want to put a tablespoon of gravy inside each pie before baking them, just make the gravy before assembling the pies.

Scotch pies will last 3 days in the refrigerator and can be frozen after they have cooled for an hour. They will taste best if eaten within two to three months of freezing. Once you have thawed the pies, don’t refreeze them.

Recipe taken from https://travelinginmykitchen.com/2022/01/03/make-your-own-scotch-pies/

#scotland #scottish #history #scottish cuisine #pies

[witchyfashion]

A treasury of delectable recipes, Celtic Folklore Cooking by Joanne Asala will help you select foods to serve at your celebrations of the Sabbats and Esbats: the festivals and ritual times for Witches and Wiccans. It is also a terrific introduction to Celtic culture. The recipes in this book were gathered during four trips the author took to Ireland and Britain, as well as visits to Scotland and Wales. She searched for people who still cooked in the traditional of their ancestors, passing down recipes from generation to generation. The result is a book that is rich in Celtic tradition. And the foods are delicious any time, too!

Like a well-stocked larder, Celtic Folklore Cooking offers plenty of tempting choices for daily meals or special celebrations. Pick from more than 200 tasty traditional dishes, all nestled among colorful food-related proverbs, poems, tales, customs, and other nuggets of folk wisdom. Each recipe lists ancient and modern holidays associated with the dish so you can select the perfect fare to complement the season. Recipes include:

Mushroom and Scallop Pie

Heather Wine

Pratie Oaten

Beestings Pancakes

Hot Cross buns

Figgy Pudding

Boxty on the Griddle

Barm Brack

Sweet Scones

Scotch Eggs

Colcannon

Cockle Soup

Flower Pudding

Flummery

Mead

The ancient Celts celebrated their Sabbats with music, dance, games, food, and drink. Whether you are a solitary practitioner or a part of a larger group, food and drink should always be a part of your festivities, rituals, and ceremonies. This book can be the key to a wide variety of foods that will make you the talk of the town!

If you are involved in Celtic traditions, this book is a must. If you simply like unique recipes for foods that are as tasty today as they were hundreds, even thousands of years ago, you'll want this book, too.

https://amzn.to/3MoiFDy

#kitchen witch #folklore

[kineats]

could u do recipes for a raccoon kin? i like to eat a lot of meat!!

i am also a golden retriever kin ,

i dunno if that helps.

Sure thing!! Raccoon Ask #3~

Raccoons love love LOVE eggs and seafood! I'll throw in some bird recipes too~

Raccoon:

Bacon and Egg Cups

Puffball Mushroom Pasta

Mushrooms and Oysters

Ways to Cook Clams (My fiancee has caught raccoons digging them up at local beaches~)

Chinese Fried Squab

Roast Grouse

Salted Duck Eggs

More Duck Egg Recipes

Jammy Eggs

Poached Quail Eggs

Roast Fish Recipes

Grilled Whole Fish

Traditional Scotch Eggs

Retriever:

Peanut Butter Recipes!

Chicken Liver Pate

Garbage Plate (and Another Version)

Cube Steak with Gravy

Beef Tips and Gravy

Thai Peanut Chicken

Lamb and White Bean Chili

Blueberry Carrot Muffins

Fried Apple Rings

Cheddar Bacon "Cookies"

More Savory Cookies

Peanut Butter Cereal Treats

Meatball Soup (or Meatballs in Gravy)

Meatloaf

Babish's "Bachelor Chow" (Video; Imitation Dog Food)

#otherkin food #otherkin #recipes #kin stuff #otherhearted #otherkin recipes #recipe #kin recipes #therian #raccoon #raccoon kin #raccoonkin #golden retriever #retrieverkin #dogkin #dog kin #dog therian #canine kin #dog theriotype #canine therian #therian things #raccoon therian #raccoon theriotype #Golden retriever kin #golden retrieverkin #retriever kin #meat recipes #meat #food recipes #food recipe

[goron-king-darunia]

Eggtober 15 Scotch Eggs Clip Studio Paint, Gouache Brush, Dry Gouache Brush, and Freckle Pen for the Breading and Seasoning. 15 Colors, 40 Minutes. I’ve never actually had Scotch Eggs, mostly because my dad’s awful cooking mostly turned me off of ground meats. I’m not sure if it’s because he buys the cheapest stuff or the wrong meats for his cooking, or if it’s because he can’t cook, or if it’s both. But the smell of dad’s meatloaf just makes me want to gag. But I love the concept of a Scotch Egg, and presuming I could make it myself, I would enjoy it. After all, when I’m in charge of making my own burgers and we get the good ground angus patties from the store, they turn out really good. So presumably with the right meat, I would enjoy a Scotch Egg. I would be willing to try one so long as it wasn’t my dad’s cooking 😂. This was a suggestion from my mom, actually. I was talking about the eggs I had planned and how I didn’t quite have enough to do a different egg per day for all of Eggtober. She came up with a couple of good ones! So big thanks to mom for this one and big thanks as always to @quezify for organizing Eggtober so that we can all enjoy looking at each others’ eggs! And if anyone has good recipes for Scotch Eggs, let me know! Clearly there are dozens online, but if anyone’s made it before and has a favorite recipe, I would love to try!

#Eggtober 15 #Eggtober 2022 #Scotch Eggs #my art