Scotch Egg ~ Parsi style

Chutney Eeda na Pattice | Parsi-style Scotch Egg

These "Scotch eggs" are a delicious variation on the classic, but even the classic may have its roots in India! Although London’s Fortnum & Mason claims they invented the Scotch egg in the 1730’s, and other sources say it came about in 19^th century Yorkshire, it is now believed that this English version is based upon the Indian nargisi kofta, a rich Mughlai dish which has many similarities with the Scotch egg.
While variations of these are relished in the cuisines of Belgium, Netherlands, Italy and the USA, the most well-known version consists of a hard-boiled egg covered in sausage meat and deep fried with a crust of breadcrumbs. They are generally served cold for picnics, etc.
The Parsi-style Scotch egg is even more delightful in my opinion; wrapped in coconut and coriander chutney, covered with a layer of mashed potatoes, and fried to a golden brown.

 

Here is my version with a softer than normal hard boiled egg as I prefer mine creamy and not dry. The crust has got breadcrumbs hence the darker colour.

Makes 6 large Scotch eggs

6 eggs, hard-boiled, peeled
1 kg/ 2.2 lb potatoes, boiled, peeled and mashed with butter, milk and salt 
454 g/1 lb coconut and coriander chutney (recipe on p. xx)
1 egg + 3 tbsp cold water for the egg wash
Oil to fry

Divide the mashed potatoes and the chutney into 6 equal parts.

Taking one part of the potato in the palm of your hand, squash to make a saucer shape. Add one part of the chutney in the center of the potato and place the egg on top. Gently push the potato upward to cover the egg, turning it gently with two hands while patting it to enclose the entire egg.
Repeat for each egg.

Beat the egg and water to prepare the egg wash. Heat the oil in a shallow frying pan.
Dip each prepared Scotch egg into the egg wash and gently lower into the oil with a spoon. Keep rolling it over each side gently with the help of the back of a spoon. Remove when golden brown. Serve warm.

 

 

 

 

Tips

It is easier to prepare this when the mashed potatoes and chutney are chilled overnight.

The chutney should be thick and not too soft.

The mashed potatoes should be smooth and thick, not lumpy, or creamy, and properly seasoned with butter, salt and a dash of milk or cream as needed.

While not traditional, dip the Scotch eggs into a fine breadcrumb mixture after the egg wash to hold shape better while turning it in the frying pan.

To keep the patties smaller and make more of them, slice the boiled eggs in half lengthwise before preparing them.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Stir Fry Cabbage

Stir Fry Cabbage

This recipe is a take on the German Sauerkrat. Literally translated, it means Sour Cabbage!! Eaten as a side dish with Meat it completes the meal.

This dish is full of flavour. It is easy to add  any of  your favourites to this recipe and omit any of the vegetables you are averse too. 

3 tbsp oil
2 tsp mustard seeds
4 cups shredded cabbage
1 cup shredded carrot
1 cup sliced onions
3 thinly sliced green onions
1 thinly sliced green chillie, Jalapeno or Indian
1 large red chillie, dried or fresh. 
2 egss
1/2 cup diced Smoked Veal
salt to taste
1 tsp pinch of brown sugar
Juice of one lemon
Handful of freshly chopped corriander leaves

In a deep wok heat the oil, add the mustard seeds
immediately add the chillies, then the smoked veal, toss around and add 
onions, cabbage, carrots, sprinkle with salt, sugar and toss again.
Cook on a high flame, 
Three minutes later add the lemon juice.
Give it a toss and add the corriander leaves.

In a separate pan heat a drop of oil, beat the eggs, pinch of salt and make a plain omelette. Remove on a chopping board, roll the omelette and slice thinly into strands. 
Toss it through the Stir fry and serve immediately.

Tips
Cook the stir fry at the last minute. It should be a tad crisp and not over cooked or mushy.
It takes 10 minutes at the most, so keep everything ready to assemble.

You can use any smoked meat of choice. Or even omit it.
Dry red chillies are generally flat and large.
You can use a dash of vinegar instead of lemon juice if you prefer.
Substitute Parsley for Corriander if you prefer the taste.

Serve this with a piece of fish marinated in My Magical Marinade
or a piece of steak marinated in my Chimmichurri.

Bhaji per edu/ Spincah eggs

Eggs on Spinach

Bhaji per Eeda

3 tbsp oil

3 large onions, finely chopped

1 tsp ground garlic

1 tsp ground ginger

¾ kg spinach leaves

Optionally add 4 very small bunches or 1 large bunch fenugreek leaves

1 tsp salt

1 tbsp sugar

6-8 eggs (at room temperature)

Heat the oil in a large fry pan or a 12” pan with 2” high sides. Fry 2/3rd of the onions until light golden brown. Add in the ginger and garlic and cook for one more minute. Now add in the spinach and the fenugreek leaves, the remaining raw onion, salt and sugar. Mix well and cook and a medium flame, mixing occasionally until the spinach is well cooked and all the liquid is absorbed. Just before serving, heat the spinach well, and crack the eggs on it. Cover until the eggs are cooked.

Alternately 

To make egg florentine prepare the spinach, top with bechamel sauce and then crack whole eggs.

In a large pot make the bechamel sauce  by mixing together,

Melt 4 tbsp salted butter 
add 4 tbsp plain flour

Make a roux, and add

2 cups whole milk

Keep stirring with a whisk to keep it smooth and bring it to a boil till thickens.

Add to this

Seasoning; salt and mixed peppercorns freshly cracked. Optionally freshly grated nutmeg can be added.

Tips

You may simply use 2 boxes of frozen spinach instead of the fresh spinach and fenugreek/methi leaves.


To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  


Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

Read more about the culinary delights available to you just click Huffington Post

Melange of Mushrooms and Spinach topped withEggs.

 Melange of  mushrooms and spinach topped with eggs/Champignons aux épinards  melange et œufs



Something festive yet easy to make for your family this weekend.
This recipe is for 8 persons.

Cooked Mushrooms and spinach with eggs 

Cover the pot with a lid to allow the eggs to poach in the steam.

In a skillet melt 3 oz /45 gm of salted butter + 1 tbsp olive oil. 
Add 2 cups of thickly sliced mushrooms. Use a melange of them; mixing it up gives different flavours, textures and colours. 

Cook this for 5-7 minutes until it softens and add 1 clove of freshly grated garlic.
Add 4 cups of spinach leaves. Use soft young kale, baby spinach, arugula, mix of any kind of green leaves you enjoy eating. season it with salt and pepper; substitute nutmeg for pepper if you prefer. 

Add a pinch of sugar to all this and then finally add 3 drops/dashes of truffle oil; use this sparingly it is terribly pungent! 

When ready to eat, break 8 eggs; at room temperature on a hot skillet of vegetables, cover and cook for 5 minutes until the eggs are set just right.

Optional ingredient: Add 3 oz full cream to make this richer if you like. This brings the mushroom and spinach together and looks more attractive too if you are entertaining.
Eat warm with crusty bread.

Tips: Truffle oil has a strong smell and flavour of mushrooms. It is available in dark and light form.  You may substitute truffle oil for easily available Worcestershire Sauce. But again use sparingly. 
Dried ground porcini mushrooms can be sprinkled in it if you like.
These are some choices. Use any or all as your family prefers.
Or again make it individually in ramekins for a sit down dinner. Ramekins need to go into the oven over a baine marie (simply put, water bath!). Bake for approximately 15 minutes in a preheated oven of 350F/180C.  To make this perfect,the vegetables should be hot, the water should be boiling and the eggs at room temperature. Do not cover the ramekins.

To make it more festive add a tbsp of rum or sherry initially when the mushrooms are cooking. It adds a delicious sweetness to the finished dish.

For more recipes with eggs click on
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

For more interesting recipes click on 
Niloufer's Kitchen: Winter
http://www.amazon.com/dp/B00G2US0EK
or
Niloufer's Kitchen; French Bistro
http://www.amazon.com/dp/B00J2KMB4C