Paleo Scotch eggs and soup fit for a chicken

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The last few days have been interesting. I’m trying to save a baby chick. That’s it in my pocket. I’ve been keeping it warm and feeding it my vegetable and brown rice soup and little bits of egg yolk and banana. Today it managed to stand up, walk and peck……..keep your fingers crossed. I’ll be gutted if it doesn’t make it. If it survives, I’ll be bottling my soup and I’ll share the recipe!

On a happier note, I managed to find a temporary home for a little kitten who has just had its leg amputated. Big shout out to Mr A! We would have taken it but the other half is allergic. My youngest suggested that her dad move to Canada and we visit him on holidays. I said that was selfish and she responded that at least her dad would have a home and that unless he moves out, the kitten wouldn’t have a home or a family so she wasn’t being selfish, she was being caring!! How do you argue with that?

Watch out for my soup.

I promised to post my Scotch egg recipe, so here it is. Promise to post a vegetarian version when I make it again. No pictures for you to peruse at the moment.

Ingredients

2 pounds ground pork or ground turkey
2 teaspoons salt for pork or 1 teaspoon for turkey
1 teaspoon ground white or black pepper
1 teaspoon of sage
1 teaspoon of thyme
1/4 teaspoon of nutmeg
8 eggs – hard-boiled and peeled
1 raw beaten egg
Ground flaxseeds (linseeds)/ground almonds or breadcrumbs to coat
Coconut or oil of choice for flash fry (flash frying is optional)

Method

1. Preheat the oven to 375 F and line a baking sheet.
2. Mix herbs and salt into the ground meat.
3. Divide the meat mixture into 8 equal servings. Roll each piece into a ball and flatten into a disc. Pop an egg in the middle and roll it between your palms until the egg is covered. If the meat sticks to your hands, moisten them with a little water.
4. Dip the balls into the beaten egg and then coat in crumb of choice. Flash fry in hot oil turning quickly to seal the crumb and then place on the baking sheet.
5. Bake for 25 to 30 minutes until crisp.

Notes

Add a little onion powder, garlic powder and chopped parsley to the crumb if you like extra taste.

I wouldn’t teach a chicken to lay an egg, but here’s how to boil one! I’m well educated on egg boiling. I used to watch my mum making pickled eggs and Scotch eggs. Place eggs in a pan and cover with cold water. Cook at high until the water boils rapidly. This should take about 5 minutes. Turn the heat off, cover the pot and let the eggs sit for 10 minutes. Drain them, run them under cold water and the squish them gently on a hard surface to crack the shell. Peel them in a pot of cold water or under a running cold tap.

You can deep fry the raw Scotch eggs if you like but GROSS! Contrary to public belief, not all Scots are addicted to deep fat frying and I’ve never eaten a deep fried Mars bar.

You don’t need to flash fry. If you don’t, turn the temperature in the oven up to 400 degrees for the last 5 minutes of baking. This should give them a crispy shell. Eat straight away although they are definitely best cold from the fridge.

The meat and herb recipe on its own makes great sausages!

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