10 Soft boiled eggs
2x 500g Sausagemeat
1 Raw egg (whisked)
500ml of Vegetable cooking oil
Start by boiling 10 eggs for roughly 5 mins, depending on how soft you like your egg, then run them under cold water to cool them down. Tap each egg on a kitchen surface and roll them under your palm, we find this the easiest way to peel an egg. Put the eggs to one side whilst you prepare your sausagemeat.
Remove all packaging from the sausagemeat and empty into a large bowl. Finely chop the chorizo and then add it to your sausagemeat. Use your hands to work the sausagemeat and mix in the chorizo. Once you have done this, take a small handful of the sausagemeat and roll it into a ball then flatten it out into a patty in your hand.
Place one egg on top of the patty and wrap the meat around the egg as far as possible, take a another small handful of the sausagemeat and patch up the remaining area to form a ball around the egg.
Dip the ball in the whisked raw egg mixture, ensure it is all covered. Take a large plate and spread the bread crumbs across it, take the egg soaked ball and roll it around in the breadcrumbs. Repeat this process for the other eggs.
Heat a pan of cooking oil until it is at roughly 165 degrees c, make sure the oil is deep enough to cover the eggs and then cook roughly 2-3 at a time for 5 minutes each.
You can serve these hot or cold, as a starter or as a delicious picnic snack, enjoy!
This entry was posted in Recipes on April 25th, 2016 by admin
Lani is a 10 month old working English Springer Spaniel who belongs to Elise one of our Customer Service Team. Elise went and got Lani from Hereford in September 2015 and they have been inseparable since!
Elise describes Lani as a very sweet and calm dog who loves to roll on her belly and apparently she ‘enjoys her tickle wickles.’ As she is still very young, Lani is like a rocket, she flies for the ball any time Elise throws it. She also loves her kong, in the morning it’s the first thing she wants, “she will grab it and run in circles with her blue kong in her mouth.”
According to Elise, the funniest thing Lani does is she rolls on her belly every time she sees a dog or human and starts to lick their hand.
If you think your pet should be our next ‘Pet of the Month’ please email firstname.lastname@example.org with your entries, include your pet’s name, age, breed and a picture. We’ll be in contact if we would like to know more about your pet.
This entry was posted in Pet of the Month on April 22nd, 2016 by admin
It’s one of our favourite foods as a child so why do we forget about it as an adult? What ever happened to taking a soft boiled egg, putting it in a funky egg cup and dipping your soldiers in it? We love it! It makes for a fun breakfast with the family, or a quick tea if you’ve got nothing in the house. These days it’s all about the smashed avocado on sourdough with poached eggs (not gonna lie, we do enjoy this) but sometimes it’s nice to just keep things simple with an Egg and a Soldier.
People underestimate the difference a fresh egg can make to the taste of their breakfast. There’s nothing better than walking out to your garden and collecting your freshly laid eggs and putting them straight in a pan. We would definitely vote for a home grown or free range egg vs a small battery egg any day!
Alternatively Duck eggs make great dippy eggs as they have such a large yolk, bear in mind cooking time will take longer and your ratio of soldiers will need to be increased.
Half the fun of a dippy egg is choosing your cup! Why not take a look at some of our weird and wonderful egg cups to add to your collection?
You can either keep it simple with salt and pepper or if you’re feeling adventurous why not add a couple of drops of Tabasco to get your day off to a fiery start? Other suggestions include a dollop of Marmite, truffle salt and paprika. The options are endless, try out some new ones and let us know what you think.
Often not given the respect it deserves, the soldier element of a dippy egg is what makes the meal. You need a strong soldier that’s not going to bend, we would recommend toasted crusty bread, or a standard cut loaf, but make sure that it’s toasted enough to avoid the flimsy bread error. Alternatively you can try out different soldiers instead of bread, for example grilled asparagus wrapped in proscuitto, crudites or crispy bacon, get experimenting!
This entry was posted in Products on April 20th, 2016 by admin
Stuck for a lunch idea? What about an afternoon tea? Scones are easy and quick to make, paired with an egg mayo & cucumber sandwich and a steaming pot of tea!
Scones (makes 16)
450g self raising flour
2 tsps baking powder
300ml butter milk
(or 200ml milk – if using milk, add a tsp of lemon juice, as this turns the milk more acidic and reacts with the baking powder to create lighter scones)
* Rub the butter, flour and baking powder together until you have fine breadcrumbs
* Add the sultanas and milk, bring the mixture together using a blunt knife.
(Don’t overwork the dough, you just want to bring it together in a ball)
*On a floured surface, flatten the dough with your hand until it is around 3cm thick.
*Using a 6cm fluted cutter, cut out rounds, bringing the dough together each time until it is all used up.
Place on a baking tray and brush the tops with beaten egg.
Bake for 15 – 18 mins at 220C //Gas mark 7 until golden brown on top and the bottom sounds hollow when tapped with your finger.
Cool on a wire rack.
Serve with jam and clotted cream for an extra special treat!
This entry was posted in Recipes on April 14th, 2016 by admin