Twisted Scotch Egg Rsc Recipes

Steps:

• To get started, remove 1 Tablespoon of the "Hidden Valley Original Ranch Dressing & Seasoning Mix" and set aside. In a medium size glass bowl, combine the milk and Greek yogurt with a whisk. After blending well, add the remaining package of the Ranch dressing & seasoning mix, whisking to incorporate. Cover with plastic wrap and refrigerate for 2 hours (or up to 24).
• Meanwhile, using a glass baking dish (9x9), combine the Panko bread crumbs, the grated Parm and the chives. Set aside.
• So on we go -- Put the flour on a plate (before getting your hands yucky). Next, open the 1 lb tube of ground pork sausage. Place in medium size glass bowl and break it up. Now the fun begins! -- Sprinkle in the reserved tablespoon of Ranch dressing & seasoning mix. "Using your hands", incorporate the seasoning into the sausage.
• Divide the sausage into 6 equal portions and roll in your hands to make 6 meatballs. (If its sticking too much to your hands, try wetting your hands under cold water). Now smash them flat, like a very thin pancake (so that each patty is large enough to engulf 1 egg).
• Roll each egg in the flour. Place 1 floured egg in the center of each flattened patty. Carefully wrap the sausage around the egg. (Be sure to seal the egg with sausage all the way around). Place rolled eggs in the same bowl you used to mix the sausage and seasoning (less dirty dishes).
• Now we have a decision to make -- either to bake or to fry? Hmmm? If your opting for the "healthy" baked version, preheat your oven now to 400*. (If your going to go with the true Scotch egg, we'll be frying soon, but don't start the oil just yet).
• Remove the Ranch/yogurt/milk dressing (that we made earlier), from the refrigerator and give it a good stir. Divide the dressing mixture evenly between the bowl that it's in now, and a clean glass dipping bowl (less dirty dishes). Cover and refrigerate the fresh dipping bowl of dressing (re-using the plastic wrap from the 1st bowl -- I'm frugal) to use later.
• Set up an assembly line -- sausage wrapped eggs, dressing bowl, and finally, we get back to the Panko/Parm/chive mixture.
• Baking: Line a baking sheet with aluminum foil. Set wire baking rack over sheet pan. Roll each egg around in dressing to coat and shake of excess before placing into the bread crumb mixture. Roll egg around in breading to coat. Place directly onto wire rack. When all are complete, put on center rack, in the already preheated 400* oven, and bake approximately 30 minutes (turning every 10 minutes for browning). When the sausage is completely cooked thru, remove from oven and allow to cool 10 minutes on the rack.
• Frying: Heat a skillet (I prefer cast iron, it heats more evenly) over medium-high heat and add the oil. bring temp of oil up to 375*. While oil is heating, assemble the eggs as listed above, but go directly from the breading process to the frying pan (if oil is up to correct temp). Fry only 3 eggs at a time, as not to drop the oil temp too much. Fry eggs approximately 3-4 minutes per side (fry, turn, fry, turn etc.) until the sausage is completely cooked thru and not burning. Total time is about 12-16 minutes (4 turns). Remove to a wire rack to let drain and start the 2nd batch. Allow all eggs to cool for approximately 10 minutes.
• Now, remove the remaining dressing from the refrigerator while the eggs are cooling. Place the dressing dipping bowl in the center of a platter. When eggs are cooled, slice lengthwise to expose the delicious inside. Lay the halved eggs on a serving platter, arranging them around the dip bowl and ENJOY!

Steps:

• Preheat oven to 400°F Line a large cookie sheet with parchment paper.
• In a small non stick pan, sauté thawed spinach in olive oil for 3-4 minutes, until dry. Add corn, cook for one more minute and set aside.
• In a large bowl, combine potato flakes, ½ pack of Hidden Valley Ranch Seasoning Mix and salt. Slowly add hot water, stirring constantly until smooth and creamy. Add spinach and corn mixture, feta and shredded cheddar cheese and beaten egg. Mix until all the ingredients are well combined.
• To make the spring rolls, brush both sides of each spring roll wrapper with melted butter. Add about 1 ½ tablespoons of filling, 2-3 inches from the bottom corner of the wrapper. Carefully fold the corner over the filling, fold the sides over and roll the wrapper until it meets the opposite corner.
• Place the spring rolls on a baking sheet lined with parchment paper.
• Bake at 400F for about 20 minutes until golden brown.
• In the meantime, prepare the dipping sauce.
• In a small bowl mix lemon juice and honey until well combined.
• In a medium bowl, whisk together Greek yogurt, ½ pack Hidden Valley Ranch Seasoning Mix, Sriracha, honey lemon mixture and salt.
• Add chopped chives and mix well.

Steps:

• Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water.
• Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together.
• Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.
• Bring a large saucepan of water to the boil. Drop in the bacon rashers, turn off the pan and fish out the bacon with a pair of tongs - it should be just cooked.
• When the eggs are cool, tap lightly on a hard surface to crack the shell, then peel (Picture A). If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. Wrap a slice of bacon around the middle of each egg, overlapping, like a belt (Picture B).
• Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.
• Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat (Picture C), then mould over the mince to cover, squeezing and patting so it is an even thickness. You'll probably have a gap (depending on how big your hands are - just patch and pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs, then cover with cling film and chill for 4 hrs or overnight.
• To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a scotch egg and fry for about 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don't overcrowd. Lift out onto a kitchen paper-lined tray. (If you like your scotch eggs warm, pop them into a low oven while you fry the rest.) keep an eye on the oil - if the scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the scotch egg is browned. If the oil gets too cool, the scotch egg may overcook before it is browned. enjoy warm or cold; best eaten within 24 hrs of frying.Watch our scotch egg video for an easy to follow tutorial.

Steps:

• Preheat broiler.
• Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
• Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
• Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
• Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.