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.


  1. Fun times, and sounds delicious, respectively!

  2. "Learning fast and liking curry" first I thought you meant Bing!
    Jane x

  3. It's such fun to see all the "firsts" in our puppies' lives, isn't it? Check out my post this week about Tegan's first bath! lol

    abcw team

  4. I love curry and your recipe sounds great. I love the shots of the dogs on the beach. I was sorry to hear about your hen. Carver, ABC Wed. Team

  5. John Gray in his blog has posted many times about his love of Scotched Eggs. This recipe sounds delicious.

    cheers, parsnip

  6. I love seeing the progress of Bing and how happy the whole dog clan is.
    I have never had Scotch Eggs before but they do sound delicious.

  7. I know I've said it before, but I still can't believe how fast Bing has grown!

  8. Your dog is so handsome and beaches are great places for dog ~ Wonderful recipe ~ ^_^

  9. Bing is getting SO big, and he sure seems to love his big sisters. So wonderful!
    (I keep a photo of Bing on my desktop, so I can compare him with newer photos. He was such a fluffy young boy when "my" photo was taken.)

  10. The recipe sounds yummy!

  11. Very lovely sight, dogs romping, and the recipe sounds delicious. I'm sorry to hear of your hen.

  12. Lovely dogs! And the recipe sounds very good!

    1. That young Bing is growing mighty fast.
      Like the look of that egg recipe, shall try it.
      Did you get my message about a new cockerel? If you want one let me know on my blog.

  13. Looks like Bing is so thrilled!

    Las Vegas
    Catching up (again) for L entries, oh Lord, I am always LATE!
    Rose, ABC Wednesday Team


Thank you for your comments, always nice to know somebody has taken the time to let me know what they think.