plain flour
1 medium egg, beaten
75g/3oz dry breadcrumbs
Oil for deep frying
1. Place the eggs in a saucepan, cover with water, bring to a boil and cook for 3 minutes. Drain well and rinse under cold water to cool. Gentry peel away the shell and allow to cool completely.
2. Mix the sausage meat with the Worcestershire sauce and chopped chives. Toss the eggs in the flour. Divide the sausage meat into 12 equal portions and flatten into a round big enough to hold one of the eggs – you may find it easier to handle if you flour your hands. Work the sausage meat around the eggs to cover completely. Form into a smooth round, making sure there are no cracks.
3. Brush with beaten egg and toss in the breadcrumbs. Heat the oil for deep frying to 190°C/375°F or until a cube of bread browns in 40 seconds. Fry the eggs in the oil for 4 – 5 minutes until golden and crisp. Drain and serve hot or cold.
Cook's note: as the sausage meat is raw, it is very important that the oil is the correct temperature. If it is too hot the eggs will look cooked, but the sausage meat is likely to be underdone.
SHROVE TUESDAY CREPES
Serve these thin, buttery pancakes simply with lemon juice and sugar. As a child I remember them being served with freshly squeezed orange juice, which appealed to my sweet tooth.
Makes: 15
Preparation time: 15 minutes plus standing
Cooking time: approx. 50 minutes
100g/4oz plain flour
Pinch of salt
2 medium eggs, beaten
300 ml/l pt milk
15g/loz butter, melted
Extra butter for frying
Wedges of lemon and caster sugar to serve
1. Sift the flour and salt into a large bowl and make a well in the centre. Add the eggs and half the milk and gradually incorporate the flour with the liquid. Whisk in the remaining milk lo form a smooth batter, the consistency of thick cream. Allow to stand for 1 hour.
2. Re-whisk the batter and drizzle in the melted butter. Transfer to a pouring jug.
3. Heat a 12cm/5in crÊpe pan until hot, carefully wipe with a little butter and pour in about 2 tbsp batter. Swirl it around the pan until it is spread evenly over the bottom in a thin layer.
4. Cook for 1 – 2 minutes until set, loosen the edges with a palette knife, and turn the crÊpe over. Alternatively, with a flick of the wrist, toss the crÊpe in the air and catch it uncooked side down. Cook for another minute.
5. Slide the crÊpe on to a warm plate and repeat with remaining batter. Keep the cooked crÊpes warm, stacking them between layers of greaseproof paper.
6. Serve the crÊpes warm, rolled or folded with wedges of lemon lo squeeze over, and sugar for dredging.
----
SHROVE TUESDAY
The day before the beginning of Lent, Shrove Tuesday heralds the start of a forty-day period of fasting for many Christians. It is the time for all good Christians to confess their sins. A bell, the Pancake Bell, was rung on Tuesday to remind them to come forward to be ‘shriven’, hence the name Shrove Tuesday.
Originally pancakes came from a combination of ingredients taken from the larder which would not be used during Lent—it would be a personal sacrifice to forgo fat, flour, milk and sugar for this time, as well as meat and eggs. The mixture was made up very quickly to form a batter that would make the last tilling repast before a period of abstinence. The end of Lent is on Easter Sunday.
----
SPRING FAMILY LUNCH
Revive the dying tradition of a ‘Sunday Roast’ and enjoy this delicious menu with your family at any time of the year.
CROWN ROAST OF LAMB WITH LEEK AND ROSEMARY STUFFING AND MINT SAUCE
Roost lamb is a popular Easter meal, and one which, to many, represents Christ's innocence and sacrifice. Complemented with redcurrant jelly and homemade mint sauce and roasted with rosemary, it is a delicious favourite to enjoy.
Serves: 6
Preparation time: 25 minutes plus standing
Cooking time: approx, 1 hour 15 minutes
2 best ends of neck of lamb, prepared, or a prepared crown
FOR THE STUFFING
25g/loz
1 medium egg, beaten
75g/3oz dry breadcrumbs
Oil for deep frying
1. Place the eggs in a saucepan, cover with water, bring to a boil and cook for 3 minutes. Drain well and rinse under cold water to cool. Gentry peel away the shell and allow to cool completely.
2. Mix the sausage meat with the Worcestershire sauce and chopped chives. Toss the eggs in the flour. Divide the sausage meat into 12 equal portions and flatten into a round big enough to hold one of the eggs – you may find it easier to handle if you flour your hands. Work the sausage meat around the eggs to cover completely. Form into a smooth round, making sure there are no cracks.
3. Brush with beaten egg and toss in the breadcrumbs. Heat the oil for deep frying to 190°C/375°F or until a cube of bread browns in 40 seconds. Fry the eggs in the oil for 4 – 5 minutes until golden and crisp. Drain and serve hot or cold.
Cook's note: as the sausage meat is raw, it is very important that the oil is the correct temperature. If it is too hot the eggs will look cooked, but the sausage meat is likely to be underdone.
SHROVE TUESDAY CREPES
Serve these thin, buttery pancakes simply with lemon juice and sugar. As a child I remember them being served with freshly squeezed orange juice, which appealed to my sweet tooth.
Makes: 15
Preparation time: 15 minutes plus standing
Cooking time: approx. 50 minutes
100g/4oz plain flour
Pinch of salt
2 medium eggs, beaten
300 ml/l pt milk
15g/loz butter, melted
Extra butter for frying
Wedges of lemon and caster sugar to serve
1. Sift the flour and salt into a large bowl and make a well in the centre. Add the eggs and half the milk and gradually incorporate the flour with the liquid. Whisk in the remaining milk lo form a smooth batter, the consistency of thick cream. Allow to stand for 1 hour.
2. Re-whisk the batter and drizzle in the melted butter. Transfer to a pouring jug.
3. Heat a 12cm/5in crÊpe pan until hot, carefully wipe with a little butter and pour in about 2 tbsp batter. Swirl it around the pan until it is spread evenly over the bottom in a thin layer.
4. Cook for 1 – 2 minutes until set, loosen the edges with a palette knife, and turn the crÊpe over. Alternatively, with a flick of the wrist, toss the crÊpe in the air and catch it uncooked side down. Cook for another minute.
5. Slide the crÊpe on to a warm plate and repeat with remaining batter. Keep the cooked crÊpes warm, stacking them between layers of greaseproof paper.
6. Serve the crÊpes warm, rolled or folded with wedges of lemon lo squeeze over, and sugar for dredging.
----
SHROVE TUESDAY
The day before the beginning of Lent, Shrove Tuesday heralds the start of a forty-day period of fasting for many Christians. It is the time for all good Christians to confess their sins. A bell, the Pancake Bell, was rung on Tuesday to remind them to come forward to be ‘shriven’, hence the name Shrove Tuesday.
Originally pancakes came from a combination of ingredients taken from the larder which would not be used during Lent—it would be a personal sacrifice to forgo fat, flour, milk and sugar for this time, as well as meat and eggs. The mixture was made up very quickly to form a batter that would make the last tilling repast before a period of abstinence. The end of Lent is on Easter Sunday.
----
SPRING FAMILY LUNCH
Revive the dying tradition of a ‘Sunday Roast’ and enjoy this delicious menu with your family at any time of the year.
CROWN ROAST OF LAMB WITH LEEK AND ROSEMARY STUFFING AND MINT SAUCE
Roost lamb is a popular Easter meal, and one which, to many, represents Christ's innocence and sacrifice. Complemented with redcurrant jelly and homemade mint sauce and roasted with rosemary, it is a delicious favourite to enjoy.
Serves: 6
Preparation time: 25 minutes plus standing
Cooking time: approx, 1 hour 15 minutes
2 best ends of neck of lamb, prepared, or a prepared crown
FOR THE STUFFING
25g/loz
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