Wikipedia says, "A Scotch egg consists of a cold, hard-boiled egg removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by the London food shop Fortnum & Mason, in 1738.Contrary to popular belief, it is not a Scottish dish."
Mummy's scotch egg, however, does not contain sausage meat mixture. Instead, she wraps it with mashed potato. And I pan fried it instead of deep frying. ;p
A note on mashed potatoes: It's one of America's greatest comfort food. I used this garlic mashed potato recipe that I made in a few days ago.
mashed potato ingredients: russet potatoes, peeled and cut into 2-inch pieces , 1 teaspoon salt, 2 to 3 teaspoons warm soy milk, 2 tablespoons chopped garlic cloves, 1 tablespoon chopped onion, olive oil, ground black pepper
directions: Put the potatoes in a medium saucepan and add just enough water to cover them. Add 1 teaspoon salt and bring to a simmer over medium heat. Do not boil. Cook for 12 to 15 minutes or until the potatoes are just tender enough to slide off a paring knife when pierced. Drain well and return to the pan. Set the pan over low heat and cook for 1 to 2 minutes or dry the potatoes out.
Remove from the heat and lightly mash the potatoes with a fork just to break them up. On another oiled pan, fry the minced garlic and onions. Stir in the soy milk, garlic and onions. Run the potatoes through a food mill or mash them with a potato masher to the desired consistency. Season with salt and pepper, to taste.
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To make the scotch egg:
Ingredients: hard boiled eggs, 1 egg white, seasoned bread crumbs, mashed potatoes, oil for frying, chili sauce!
Directions:
Shell the hard-boiled eggs. Wrap the mashed potatoes around the hard boiled eggs making sure that it is properly sealed and there are no air spaces. Brush with egg. Roll in bread crumbs. Heat the oil and fry the scotch egg with medium heat for a few minutes until crust is golden brown and crisp. Remove from pan and drain on paper towel. Garnish with parsley or tomatoes. But it is best eaten with Maggi chili sauce! *yum*
Braised E-Fu Noodles with mushrooms and chives.
It's absolutely one of her signature dishes!( I didn't take a good picture of it...seems like there's too little light exposure. )
Ingredients: 1 can straw mushrooms,6 shitake mushrooms, chives, 1 packet e fu noodle, 1 can button mushroom, 1 can mock abalone/gluten, minced garlic and shallots. salt, pepper, soy sauce, maggi sauce, vegetarian oyster sayce
Directions:
Blanch the noodles with boiling water until tender. Drain and marinate with onion oil, salt and soy sauce. Mix well.Saute the garlic and onions until fragrant. Then add in all the sliced mushrooms and mock abalone. Add in the mushroom water that was used to soak the shitake mushrooms. Season with salt/Maggi sauce or vegetarian oyster sauce. Add in green chives. Finally, add in the marinated noodles and mix everything together. Season accordingly.
Since there were over ripe bananas, I decided (as usual) to make banana-something. After looking at a few recipes, I decided to make this ultra-soft banana cake recipe from Richard's class....
Ingredients:
5 eggs, 300g sugar, 400g banana, 300g plain flour, 1 tsp baking powder, 1/2 tsp soda bi carbonate, 200g corn oil.
Direction:
Preheat oven to 160C. Grease and line a deep 10 in square or 11 in round baking tin. Whisk eggs, sugar and banana for 10-15 minutes at max speed until stiff. Add sifted flour, baking powder and soda bicarbonate and fold well by hand. Add in corn oil and mix well. Pour into baking tin and bake for about 40-45 minutes.
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