Golden Poppies our State Wildflower

Sunday, November 24, 2013

Baked Scotch Eggs..Chicken Croquettes.. Fried Oysters or Shrimp..PARTY NIBBLES

And now for something completely different:
HOT PARTY FOODS...the weather is chilly and the last thing your party guest need is a boring old bowl of chips and dip..instead try these:

Oven Baked Scotch Eggs These are normally fried, but baking produces a dish just as good with less oil

Serves 4-6

6 hard boiled eggs, peeled

2 pounds sausage meat (pork, beef or chicken is fine)
2 cups dried/toasted breadcrumbs
4 tbsp grated/processed onions
4 tbsp ketchup
2 tbsp prepared horseradish
3 tsp prepared mustard

2 large eggs beaten
1 cup milk
 more dried breadcrumbs to coat
seasoned flour

In a large bowl, using clean hands, mix the sausage meat, ketchup, onions, horseradish and mustard.
Add enough crumbs to make a solid mix..the patties have to stand upright.

Dived the mix into 6 portions and gently wrap around each whole boiled egg.

Dip these in the flour, then the eggs and milk mixed, then finally into the breadcrumbs.

Place into a lightly oiled ovenproof dish/roasting pan
Bake middle oven for  35 -45mins until golden brown and crisp..
these may be served warm or at room temp. these are great British Pub Food..serve with pickles

Chicken Croquettes

serves 4-6                                      

3tbsp butter
3 tbsp all purpose flour plus extra for dredging
1/2 cup milk
1/4 tsp salt
2 tsp ground herbs (thyme, sage or tarragon)
hot sauce ( optional)
1/4 tsp ground black pepper
1/2 cup mayonnaise
2 cups minced cooked chicken
2 large eggs beaten
1 cup finely crushed saltine cracker crumbs or cornflakes

In a heavy bottomed saucepan, melt the butter and add the 3tbsp flour.
Stir to make a light roux.
Add gently the 1/2 cup milk and cook over high simmer until mix leaves the sides of the pan.
remove form heat and add seasonings.
Stir int he cooked chicken and mayonnaise
Put into a dish and cover and chill for 1 hour when cool.

Shape the chicken into 6 balls or logs

Dredge in seasoned flour, egg & milk wash and then the  cracker crumbs, shaking off excess.

Fry in 2 inches hot oil for 3-5 mins or until golden brown.
remove from oil and dry on wire rack ..serve whole...you might want to make the balls smaller..bite sized so you would get 12

These are great with any dips

Fried Oysters or Shrimp/Prawn

1 x 12 ozs jar fresh shucked oysters
1 x16ozs peeled and deveined shrimp
1 large egg beaten
1 tbsp water
2tsp hot sauce
2 cups very finely crushed saltines or cornflake crumbs
1/2 cup cornmeal
1/4 tsp salt

Hot peanut or grape seed oil.... 2 inches deep in heavy bottomed saucepan or skillet

Pat the seafood dry with paper towels

Combine the water, egg & hot sauce in a bowl.

In another bowl combine the cracker crumbs and cornmeal with salt.

Dip the shellfish in the egg mix, then roll individually in the crumb mix, shake off excess and fry in very hot oil 1-2 mins or until they turn golden brown.

Serve with any dips & lemon-lime wedges..these are delicious

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