Tuesday, April 2
L is for Learning Fast and Liking Curries.
Bing has had his very first experience of the beach....and he loved it. We played alongside Elsie and Freida, retrieved his ball when thrown, paddled in the sea and followed Jon closely when walking.
On the home front all has settled down to normal in the henhouse. Mabel, Olwyn, Eva and Bev are happy and healthy and providing us with fantastic eggs. Whilst Jon and I both enjoy eggs we often find ourselves with a glut and I have a session in the kitchen to use them up.
My next batch of scotch eggs are going to be quite different following a new curry recipe I adapted. I buy a very very lowfat sausage meat which is suitable for my Slimming World diet so when I came across a recipe I fancied trying I substitiuted turkey mince with the sausagemeat. The result was absolutely gorgeous so my next step will be to use the mixture for scotch eggs....this is my adaptation.
Pork Shami Asian Eggs
1 pack of Joe’s Sausagemeat (400g)
1 small red onion, peeled and finely grated
1 tsp peeled and finely grated ginger
1tbsp medium curry powder
1tsp finely grated lime zest
1 red chilli, deseeded and finely choppped
3 tbsp chopped coriander
2 tbsp chopped mint
2 tbsp fat free natural yoghurt
salt and freshly ground black pepper
low calorie cooking spray
red onion rings and lime wedges, to serve
8 boiled eggs
1. Place the sausagemeat in a mixing bowl with the onion, ginger, curry powder, lime zest, red chilli, chopped coriander and mint, and the yoghurt. Season well and using your hands, mix until well combined. Cover and chill in the fridge for 6-8 hurs (or overnight if time permits) to allow the flavours to develop.
2. Boil eggs to own preference and place in bowl of cold water.
3. Take a small handfull of the pork mixture and mould round egg. Repeat until all mixture/eggs is used up.
4. Preheat the oven to 200C/Gas 6.. Place on a baking sheet lined with baking parchment and spray with low calorie cooking spray. Bake for 15 - 20 minutes until lightly browned and cooked through. 5. Remove from the oven and serve with red onion rings and lime wedges to squeeze over.