Sevenrivershogmanayscotcheggs Recipes

JIGG'S DINNER

Steps:

• Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.) When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
• The next day, dump out the water in which the salt beef was soaking.
• Place the beef in the stock pot and put enough water in just to cover the beef.
• After an hour of soaking, test the water.
• If it is extremely salty, dump out that water and soak the beef for another hour.
• If the water is fine, fill up the pot with water and set it to boil!
• The split peas that have been soaking overnight, must be drained.
• Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
• Both of the puddings should take close to two hours.
• Now comes the count down for the vegetables.
• The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
• Turnips& Carrots 30 minutes (1 ½ hours).
• Potatoes 20 minutes (1 hour and 40 minutes).
• At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
• Slice the Dark Molasses Pudding.
• Mash the pease pudding.
• Then it's time to eat.
• HINT: serve with roast of chicken, turkey or beef.
• Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
• Left over veggies fry up great next day as hash.

HOMEMADE SCOTCH EGGS

Steps:

• In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
• Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
• Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

SCOTCH EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
• Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
• Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

SEVEN RIVERS HOGMANAY SCOTCH EGGS

Steps:

• Prepare your hard-boiled eggs as you usually do, making sure you remove any and all tiny bits of shell. Then set them aside so you can grab them as you go.
• Take the flour and put into 1 bowl- you are going to roll your egg in this, as well as the 2nd bowl for the breadcrumbs. (Note that I said "you know what you have"- I have these stainless steel surgical scrub basins- they work great and are easy to clean and don't break of knocked on the floor!).
• Take some sausage and roll it around, working it in your hand- this will help it "wrap" around the egg better. Set it aside. (You might need a 2nd pound of sausage- so be ready!) Wearing rubber gloves is a nice idea.
• Take 1 of the eggs, and roll it into the flour.
• Wrap some of the thin-sliced ham around the egg- and then roll into the flour again.
• Take the sausage you just worked, and roll it around the entire ham & egg;.
• You'll need to make sure that the sausage covers the entire "egg" and has no gaps. If you do have a few gaps, don't worry this comes with practice!
• Then take the sausage wrapped ball of goodness and roll it into the breadcrumbs.
• Now that it is coated, place it into the fryer set at 400°F (I use a slotted spoon for this).
• Once it is "golden brown and delicious", it's time to take it out and pace it on the cake rack to drain. (I use a baking pan lined with 2 paper towels and put the rack on that- the eggs drain and cool & easy clean-up!).
• Serve as is, or cut into halves with a "spicy-brown mustard". Now according to my Brit mates, try to find Branston Pickle- you may your imported foodst market might carry this, or order it online. This is a BROWN relish- made by Crosse & Blackwell- and is very addictive! It has all sorts of goodies in it and is GREAT with these! These can be served warm, or cold and you will find you may well have to make more!
• Place these Gobs of Goodness into "zip-lock" bags, and use within 3 days or so. They are great as a "breakfast" on the run as a true 1-hand meal!