by Danica | May 7, 2021 | Featured, GloKitchen
Now we can get out more and enjoy the fine weather, how about a picnic? These Scotch Eggs make a great addition to a picnic with friends and family, Think how impressed they will be with your home made Picnic food.
Scotch eggs are the ideal snack food and much easier to make than one would assume! Using sausages instead of regular minced meat gives the advantage of already having perfectly seasoned meat. But this British classic comes with a twist: sharp, nutty Parmigiano-Reggiano added to the meat and the breadcrumb coating! Enjoy these flavour-filled goodies at parties or picnics or serve as a main meal with some green salad.
Scotch Eggs with Parmigiano-Reggiano
Ingredients
- 1.5 tbsp plain flour
- 375g ground beef mince (500g if large eggs are used) from Cumberland sausages
- 4 medium-sized eggs
- 1 extra egg for crumbing
- 4 tbsp Parmigiano-Reggiano, finely grated
- 75g breadcrumbs
- 350-500ml vegetable oil for frying (depending on height of pot)
- 2 tbsp Worcestershire sauce
- 1 dollop mustard
- Generous amount of cracked black pepper
- Pinch of salt
Instructions
- Place the four eggs in a pot and bring the water to a boil. Take the pot off the heat, place a lid on top and leave the eggs to sit for 9 minutes.
- In the meantime, take the sausages and one by one squeeze the minced meat out of the skin over a mixing bowl.
- Add flour, mustard, Worcestershire sauce, cracked black pepper and one tablespoon of grated Parmigiano-Reggiano. Mix well and form a ball. Then divide the mixture in four equal parts.
- After the eggs have been left in the heat for 9 minutes, drain the hot water and douse them with cold water. Remove the shells and leave them to cool.
- Lay out two bowls and a plate. Crack an egg in one of the bowls and whisk it up with a fork. In the second bowl, add the breadcrumbs and the remaining three tablespoons of grated Parmigiano-Reggiano.
- Take one piece of meat, flatten it in your palm and place a hard-boiled egg in the middle. Wrap the meat around the entire egg. Make sure there are no holes. Do the same with the other eggs.
- One by one place the meat-covered eggs in the whisked egg and then in the Parmigiano-Reggiano-breadcrumb-mixture and put them on a plate.
- Take a high-rimmed pot and fill it with vegetable oil. Heat up the oil. To find out if the oil is ready for frying, take a few breadcrumbs and sprinkle them in the oil. If they start to sizzle, the Scotch eggs are ready to be fried. Use kitchen tongues to place the eggs carefully in the hot oil. If there is not enough space to fry all eggs at once, fry them two at a time. It can get very smoky from the frying oil, so open a window or switch on the exhaust hood.
- Fry the eggs for about 5 minutes in the oil until golden brown, then remove them from the pot with the kitchen tongues and place them on a plate laid out with kitchen towels. Dab off any excess oil, then put the Scotch eggs on a baking tray and cook them in the pre-heated oven for about 10 minutes, middle rack, at 180°C (fan) or Gas Mark 5.
- Serve warm or cold with a side salad or as a snack. They are ideal to take to a picknick. Kept in the fridge, they will keep for up to 2 days.
With thanks to http://www.castelli-uk.com/
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by Danica | Jan 14, 2021 | Featured, GloKitchen
An Alsatian and South German classic, the tarte flambée or Flammkuchen, is similar to a pizza, though its traditional toppings include crème fraiche, thinly sliced onions and lardons. Usually baked at an intense heat in a wood-fired oven, the tarte flambée would be cooked in a matter of minutes due to its paper thin crust. A tarte flambée allows endless variety with both sweet and savoury toppings. The soft and milky crème fraiche is perfect to not only pair with cured meats but also with sweet fruit, such as pears, and salty cheese, such as Parmigiano Reggiano. The umami flavour of Parmigiano is enhanced by the sweetness of the fruits, and the ripened goat’s cheese, or Buche de Chevre, adds a complex, bold flavour and an incredibly soft and creamy texture to the delicate tarte. Complemented with figs, honey and rocket, this tarte is the ideal summer dish!
For 1 oval tarte, approx. ø 21x28cm
For the dough:
100g plain flour
1/2 tsp. salt
1/2 tbsp. oil
55ml water
For the topping:
100g crème fraiche
25g Parmigiano Reggiano, finely grated
2-3 fresh figs (alternatively canned fruit)
1 fresh pear (alternatively canned fruit)
7-8 thin slices of ripened goat’s cheese (Buche de Chevre)
Fresh rosemary
1-2 teaspoons of runny honey
Salt and pepper to taste
Olive oil to taste
Handful of rocket (optional)
Chopped walnuts (optional)
What you’ll need:
Mixing bowl
Fork
Tablespoon
Measuring cup
Kitchen scales
Large, flat baking tray (lined with non-stick baking paper)
Small rolling pin
Chopping board
Large Kitchen knife
Grater
Method:
- In a mixing bowl, combine flour, oil, salt and water to prepare the dough. Use a large fork to combine the ingredients and then your hands to knead the dough.
- On the flat baking tray, roll out the dough very thinly. Make sure that the surface is dusted with flour to avoid stickiness. Roll out the dough in an oval shape of approx. 21x28cm in diameter. Take a fork and pinch the surface with it to avoid air bubbles forming in the dough during the baking process.
- Evenly spread the crème fraiche on the dough, but leave the very edges uncovered. Add a pinch of salt, and then cover the cream with grated Parmigiano Reggiano.
- Thinly slice the pear, figs and goat’s cheese and arrange on the tarte. Add fresh rosemary and cracked black pepper.
- Pre-heat the oven to 250°C (fan) or highest gas mark.
- Bake the tarte in the oven, middle rack, at 200°C (fan) or gas mark 7 for 20-25 minutes until golden brown.
- After removing the tarte from the oven add a honey drizzle and a little bit of good olive oil on top. Add a handful of fresh rocket and chopped walnuts as well and serve the tarte immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
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by Danica | Dec 3, 2020 | Featured, GloKitchen
Arancini, meaning “little oranges” because of their shape and colour, are fried, stuffed rice balls originating in Sicily.
They are a famous street food and, due to their popularity, widely available now in the UK from street vendors, Italian cafés and restaurants. Arancini are a clever way to turn leftover risotto into another culinary delight. These fried risotto balls make wonderful finger food – and not just for parties! They are a delicious and versatile little snack for on-the-go or for a lazy evening at home. Best enjoyed straight out of the oven while the Taleggio in the centre is still hot and gooey.
Parmesan and Mushroom Arancini with Taleggio Filling
They are a famous street food and, due to their popularity, widely available now in the UK from street vendors, Italian cafés and restaurants. Arancini are a clever way to turn leftover risotto into another culinary delight. These fried risotto balls make wonderful finger food – and not just for parties! They are a delicious and versatile little snack for on-the-go or for a lazy evening at home. Best enjoyed straight out of the oven while the Taleggio in the centre is still hot and gooey.
Ingredients
- 200g risotto rice, e.g. arborio
- 25g butter
- 1 small onion
- 125g chestnut mushrooms
- 600ml vegetable, chicken or beef stock or broth (1 stock cube)
- 100ml white wine, e.g. Pinot Grigio
- 75g grated Parmigiano-Reggiano parmesan
- Large handful of curly parsley, finely chopped
- 1 clove of garlic
- Salt, pepper to taste
- 50 Taleggio, cut into 15 cubes
- 2 small eggs
- 5 tbsps. plain flour
- 80g bread crumbs
- Oil for frying
Instructions
- Chop the onion and garlic.
- Slowly heat the saucepan and melt the butter.
- Sweat the onion and garlic for about 2 minutes. Finely chop the mushrooms and add to the pan.
- Add the uncooked rice to the saucepan and cook for 1-2 minutes.
- Stir several times to avoid any burning of the ingredients and rice sticking to the bottom of the pan.
- Add a dash of salt and pepper to taste.
- Add the white wine to the pan. Cook for another 2 minutes.
- Add stock to the rice bit by bit (pour from the measuring jug).
- If you are using stock cubes, boil water and dissolve 1 stock cube in 600 ml hot water.
- Keep adding more stock once the liquid has been absorbed by the rice.
- Stir regularly to avoid any burning of the rice.
- Finely chop the fresh parsley and add to the pan.
- Finely grate the Parmigiano-Reggiano and stir into the risotto and turn off the heat.
- Let the risotto cool off.
- In the meantime, prepare three bowls, one with a whisked egg (you can use a fork for that), one with the flour and one with the breadcrumbs.
- Cut the Taleggio into 15 equally sized cubes.
- Once the risotto is cold, take a small spoonful of it in the palm of your hand, put a piece of Taleggio in the middle and enclose the cheese with some more risotto.
- The size of the risotto ball is roughly that of an egg.
- Lightly dust the risotto ball in flour, then dip it into the egg, covering every surface, then use a fork to transfer it into the bowl with the breadcrumbs for coating.
- Place the risotto ball, on the baking tray.
- Repeat the process until the risotto is finished.
- Take a clean frying pan and add as much oil to it as to cover the entire surface, with roughly half a centimeter in depth.
- Pre-heat the oven to 170°C (fan) or Gas mark 4.
- Once the oil is hot, carefully place the arancini in the pan and deep-fry until golden brown. Remove the risotto balls with a slotted spoon and place them on a baking tray.
- Use kitchen towels to remove excess fat.
- Bake the arancini in the oven, middle rack, for about 15 minutes.
- Serve immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
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