Savoury Recipes
Egg Fried Rice
Ingredients:
250g long grain rice
3 tbsp vegetable oil
1 onion finely chopped
4 eggs beaten
2 spring onions sliced, to serve
Method:
1. Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
2. Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins.
3. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
4. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through.
5. Tip into a serving bowl and scatter over the spring onion to serve.
6. Enjoy
250g long grain rice
3 tbsp vegetable oil
1 onion finely chopped
4 eggs beaten
2 spring onions sliced, to serve
Method:
1. Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
2. Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins.
3. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
4. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through.
5. Tip into a serving bowl and scatter over the spring onion to serve.
6. Enjoy
Devilled Eggs
Ingredients:
12 large eggs
4 tbsp mayonnaise
1–2 tsp English mustard
1 tsp sea salt flakes
¼ tbsp paprika, plus extra for sprinkling
Few drops of Tabasco
2 tbsp extra virgin olive oil
2–3 tbsp water from a freshly boiled kettle
2 tsp finely chopped chives
Method:
1. Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.
2. While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully.
3. Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two.
4. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter.
5. By hand, stir in as much of the water as you need to help form a piping consistency.
6. Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes.
7. Sprinkle with paprika and chopped chives and serve with a flourish
8. Enjoy
12 large eggs
4 tbsp mayonnaise
1–2 tsp English mustard
1 tsp sea salt flakes
¼ tbsp paprika, plus extra for sprinkling
Few drops of Tabasco
2 tbsp extra virgin olive oil
2–3 tbsp water from a freshly boiled kettle
2 tsp finely chopped chives
Method:
1. Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.
2. While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully.
3. Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two.
4. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter.
5. By hand, stir in as much of the water as you need to help form a piping consistency.
6. Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes.
7. Sprinkle with paprika and chopped chives and serve with a flourish
8. Enjoy
Yorkshire Puddings
(Makes 8)
Ingredients:
150 g plain flour
Pinch of salt
4 eggs, beaten
200ml milk
60ml vegetable oil
Method:
1. Pre heat oven to 240ºC (220ºC Fan).
2. Sift the flour and salt into a bowl and make a well in the centre. Pour in your beaten eggs into the well and beat until smooth.
3. Once the flour has become incorporated and the mixture has thickened, add a little milk to loosen it. Keep stirring until all the flour has been incorporated. Beat vigorously to ensure the thick mixture is smooth and then continue adding the remaining milk.
4. Chill the batter in the fridge for at least 30 minutes to ensure the batter is well rested.
5. Meanwhile, spoon a little fat into eight moulds of a deep muffin tin. Place the tin on a baking tray in the oven to heat.
6. When the fat is hot, fill the muffin moulds about half to two-thirds full with the batter and return to the oven immediately. Cook for 20-25 minutes until well risen, a deep golden colour and crisp on the outside.
7. Remove from the oven, take each pudding out the mould and drain on a tray lined with kitchen paper, serve at once.
8. Enjoy
Ingredients:
150 g plain flour
Pinch of salt
4 eggs, beaten
200ml milk
60ml vegetable oil
Method:
1. Pre heat oven to 240ºC (220ºC Fan).
2. Sift the flour and salt into a bowl and make a well in the centre. Pour in your beaten eggs into the well and beat until smooth.
3. Once the flour has become incorporated and the mixture has thickened, add a little milk to loosen it. Keep stirring until all the flour has been incorporated. Beat vigorously to ensure the thick mixture is smooth and then continue adding the remaining milk.
4. Chill the batter in the fridge for at least 30 minutes to ensure the batter is well rested.
5. Meanwhile, spoon a little fat into eight moulds of a deep muffin tin. Place the tin on a baking tray in the oven to heat.
6. When the fat is hot, fill the muffin moulds about half to two-thirds full with the batter and return to the oven immediately. Cook for 20-25 minutes until well risen, a deep golden colour and crisp on the outside.
7. Remove from the oven, take each pudding out the mould and drain on a tray lined with kitchen paper, serve at once.
8. Enjoy
Quiche
Ingredients:
Pastry;
125g/4oz Plain Flour
50g/2oz Butter or Margarine
4 tablespoons Cold Water
Filling;
2 Rashers, chopped
1 small Onion, thinly sliced
50g/2oz Cheddar Cheese, grated
1 Tomato, sliced
3 Eggs
150ml/¼pt Milk
Freshly Ground Pepper
Method:
1. Preheat oven to 190°C/Gas 5.
2. Lightly grease a 24cm/9" flan dish.
3. Sieve flour into a bowl. Coarsely rub in the butter/margarine. Add sufficient water to give a soft but not sticky dough.
3. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
4. Spread the rashers, onion and cheese on the base and arrange the tomato slices on top.
5. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
6. Bake for about 30 minutes until filling is golden brown and set.
7. Serve with salad & enjoy
Pastry;
125g/4oz Plain Flour
50g/2oz Butter or Margarine
4 tablespoons Cold Water
Filling;
2 Rashers, chopped
1 small Onion, thinly sliced
50g/2oz Cheddar Cheese, grated
1 Tomato, sliced
3 Eggs
150ml/¼pt Milk
Freshly Ground Pepper
Method:
1. Preheat oven to 190°C/Gas 5.
2. Lightly grease a 24cm/9" flan dish.
3. Sieve flour into a bowl. Coarsely rub in the butter/margarine. Add sufficient water to give a soft but not sticky dough.
3. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
4. Spread the rashers, onion and cheese on the base and arrange the tomato slices on top.
5. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
6. Bake for about 30 minutes until filling is golden brown and set.
7. Serve with salad & enjoy
Scotch Eggs
Ingredients:
450g high-quality sausage meat
6 hard/ semi-hard boiled eggs
1 tbsp freshly chopped herbs
1/2 tsp English mustard
1 beaten egg
Plain flour
Dry, white breadcrumbs
Oil (for Deep frying)
Method:
1. Bring a saucepan of water to the boil and put in the eggs carefully.
2. Bring back to the boil and simmer for 5-7 minutes. (The eggs should be covered with water.)
3. Pour off the water and cover with cold water. (The boiling time depends on whether a runny or hard boiled yolk is required). When removing from cold water take the shell off of the eggs.
4. Mix the fresh herbs and mustard thoroughly through the sausage meat. Divide the sausage meat into 6 even-sized pieces.
5. Put a piece of sausage meat onto a floured board and flatten it with your hand into an oval shape, large enough to cover an egg.
7. Shape the sausage meat around the peeled egg with your hands, making sure that the egg is evenly coated and there are no cracks. Cover the rest of the eggs in the same way.
8. Roll the eggs in flour, beaten egg and finally coat them with dry, white breadcrumbs. Coat all the eggs in the same way.
9. Heat the oil for deep-frying, making sure it is deep enough to cover the eggs. The oil should be a medium heat. (180°C)
10. Put the Scotch eggs into the basket (a few at a time) and lower them into the oil.
Fry them for 5-6 minutes, then lift them out of the pan and drain on the kitchen paper.
11. Serve warm with a green salad and Enjoy
450g high-quality sausage meat
6 hard/ semi-hard boiled eggs
1 tbsp freshly chopped herbs
1/2 tsp English mustard
1 beaten egg
Plain flour
Dry, white breadcrumbs
Oil (for Deep frying)
Method:
1. Bring a saucepan of water to the boil and put in the eggs carefully.
2. Bring back to the boil and simmer for 5-7 minutes. (The eggs should be covered with water.)
3. Pour off the water and cover with cold water. (The boiling time depends on whether a runny or hard boiled yolk is required). When removing from cold water take the shell off of the eggs.
4. Mix the fresh herbs and mustard thoroughly through the sausage meat. Divide the sausage meat into 6 even-sized pieces.
5. Put a piece of sausage meat onto a floured board and flatten it with your hand into an oval shape, large enough to cover an egg.
7. Shape the sausage meat around the peeled egg with your hands, making sure that the egg is evenly coated and there are no cracks. Cover the rest of the eggs in the same way.
8. Roll the eggs in flour, beaten egg and finally coat them with dry, white breadcrumbs. Coat all the eggs in the same way.
9. Heat the oil for deep-frying, making sure it is deep enough to cover the eggs. The oil should be a medium heat. (180°C)
10. Put the Scotch eggs into the basket (a few at a time) and lower them into the oil.
Fry them for 5-6 minutes, then lift them out of the pan and drain on the kitchen paper.
11. Serve warm with a green salad and Enjoy
Omelette
Ingredients:
4 large Eggs (number of eggs may vary depending on pan size)
Pinch of salt
Dash of pepper
Small Knob of butter
1/3 cup of filling, such as shredded cheese & finely chopped ham
Method:
1. Beat eggs, salt and pepper in small bowl until blended.
2. Heat butter in a non-stick frying pan over medium-high heat until hot. TILT pan to coat bottom.
3. Pour egg mixture into pan. Mixture should set immediately at edges.
4. Gently push cooked portions from edges toward the centre with spatula so that uncooked eggs can reach the hot pan surface.
5. Continue cooking, tilting the pan and gently moving cooked portions as needed.
6. When top surface of eggs is thickened and no visible liquid egg remains, place your filling of choice on one side of the omelet.
7. Fold omelette in half with spatula. With a quick flip of the wrist, turn pan and slide omelette onto plate.
8. Serve immediately & Enjoy
4 large Eggs (number of eggs may vary depending on pan size)
Pinch of salt
Dash of pepper
Small Knob of butter
1/3 cup of filling, such as shredded cheese & finely chopped ham
Method:
1. Beat eggs, salt and pepper in small bowl until blended.
2. Heat butter in a non-stick frying pan over medium-high heat until hot. TILT pan to coat bottom.
3. Pour egg mixture into pan. Mixture should set immediately at edges.
4. Gently push cooked portions from edges toward the centre with spatula so that uncooked eggs can reach the hot pan surface.
5. Continue cooking, tilting the pan and gently moving cooked portions as needed.
6. When top surface of eggs is thickened and no visible liquid egg remains, place your filling of choice on one side of the omelet.
7. Fold omelette in half with spatula. With a quick flip of the wrist, turn pan and slide omelette onto plate.
8. Serve immediately & Enjoy
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