Another lockdown week, and I hope you are enjoying some time experimenting in your kitchen. Up this week are some quick and easy tasty cookies that hold up really well to being dunked into a hot cuppa. If you’ve got a little bit more time, try making your own scotch eggs - you won’t want to buy the sorry looking supermarket ones ever again...
Shorter recipe - Ginger and coconut cookies (makes 10 large)
These cookies are the perfect balance of crunchy and chewy.
Mix together in a bowl porridge oats 40g, plain flour 50g, desiccated coconut 40g, caster sugar 50g, generous handful of chopped crystallised ginger, baking powder 3 tsp, melted butter 50g and a large spoonful of honey.
Split the mixture into 10 balls. Line an oven tray with baking paper. Press each ball flat into a cookie shape using your hand on the paper.
Bake at 180C for 10 minutes until golden. Leave to harden slightly for 5 minutes on the tray, before gently transferring to a wire rack to cool. Store in an airtight container. Best eat within a few days.
Recipe adapted from BBC Good Food’s Anzac biscuits.
Recipe adapted from BBC Good Food’s Anzac biscuits.
Longer recipe - Scotch Eggs (makes 6)
Hard boil 6 eggs for approximately 8 minutes. Cool in cold water, then peel and set aside.
Put into a bowl sausage meat 500g, zest and juice of 1/2 lemon, handful of finely chopped parsley, mustard 1 tsp (or 2 if you like it a little stronger) and salt and pepper. Get stuck in with your fingers and mix everything together. Divide the mix into 6 equal portions.
Now, time to put your scotch egg together; take one of your sausage meat portions and flatten into a patty, place the patty on the palm of one hand and lay one of the eggs of top. Then, carefully mould the sausage meat evenly around the egg using both hands until fully covered. Dip or roll the ball in plain flour, then beaten egg, then breadcrumbs, making sure the ball is fully coated. Looking good; now repeat with the other 5 eggs.
Your scotch eggs are now ready to deep fry. If you don’t have a deep fryer like me, then you will need to heat a small pan of vegetable oil until very hot. This can be hazardous, with risk of boiling fat spitting and causing fire or injury.
With this in mind, I always put on old clothes and apron that I don’t mind getting stained, ensure I have long sleeves on so my skin is covered, put on protective glasses to cover my eyes and stand well back when cooking! It can cause an odour in the house so put on the convector fan and open a window. Lastly, NEVER leave the pan unattended!
With this in mind, I always put on old clothes and apron that I don’t mind getting stained, ensure I have long sleeves on so my skin is covered, put on protective glasses to cover my eyes and stand well back when cooking! It can cause an odour in the house so put on the convector fan and open a window. Lastly, NEVER leave the pan unattended!
Put enough oil in the pan to half cover the balls. Once hot, very carefully lower the balls into the oil using a large serving spoon (ideally with a long handle so you can stand well back). Leave for 2-3 minutes, before turning over for a further 2-3 minutes, then remove using the spoon. The balls should be a deep brown all over. Consider frying the scotch eggs individually or in small batches, so you have control when moving them.
Leave to cool on kitchen paper. Pack for a picnic and enjoy!
Recipe taken from Gordon Ramsey Great British Pub Food cook book.
Recipe taken from Gordon Ramsey Great British Pub Food cook book.
Happy cooking x
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