I have been eating a gluten-free diet for some time now, and I am fairly well-adjusted to it, but from time to time I really miss something from my wheaten days. At the end of last month, my eldest daughter celebrated her birthday with a trip to Bristol Zoo, and my younger daughter picked up a Scotch Egg as part of her lunch for the occasion. I felt very envious, but decided I needed to find a way of making them that did not involve wheat or gluten and preferably baked rather than fried - deep fat frying is just not a way of cooking I am equipped or desire to use.
Where would we be without the internet? So many recipes to choose from! I referred to this and this. I bought minced pork from the butcher, and processed it with sage, thyme, ground cloves and black pepper while my free-range hard-boiled eggs were cooling and shelled. Now I know how to make my own, rusk-free, sausage meat for Christmas stuffing! I divided my meat into six portions, one for each egg, and made a sort of egg-sized dip in a portion before moulding it around the egg. Once the six eggs were all enrobed in meat, I blitzed three slices of gluten-free bread into breadcrumbs, and beat another egg. The eggs were first rolled in the egg, then in the breadcrumbs. I sprayed oil onto a baking sheet and put the eggs onto it before giving them a little oil spritz and placing them in the preheated oven.
The result:-
Really delicious they were, too, with salads, for all the family. Definitely another recipe to keep and repeat.
Where would we be without the internet? So many recipes to choose from! I referred to this and this. I bought minced pork from the butcher, and processed it with sage, thyme, ground cloves and black pepper while my free-range hard-boiled eggs were cooling and shelled. Now I know how to make my own, rusk-free, sausage meat for Christmas stuffing! I divided my meat into six portions, one for each egg, and made a sort of egg-sized dip in a portion before moulding it around the egg. Once the six eggs were all enrobed in meat, I blitzed three slices of gluten-free bread into breadcrumbs, and beat another egg. The eggs were first rolled in the egg, then in the breadcrumbs. I sprayed oil onto a baking sheet and put the eggs onto it before giving them a little oil spritz and placing them in the preheated oven.
The result:-
Really delicious they were, too, with salads, for all the family. Definitely another recipe to keep and repeat.
1 comment:
Wow, you've been busy! I loved the photos of the cordial. I'm sure I'd love the flavors too :)
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