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Tag: scottish recipes

Chatting with Author Suzan Tisdale

I spent the day with the amazing and wonderful author Suzan Tisdale in her home near Peoria, Illinois, last weekend. We cooked all day Saturday, whipping up several Scottish inspired recipes:

Scotch Eggs with Sauce

Meat Pies with Hallee’s “On the Fly” Dip

Chocolate Scotch Bundt Cake with Scotch Caramel Sauce

Orange Chocolate Scotch Mousse with Scotch Whipped Cream

We had a blast! After cooking all day, we spent some time sitting on her patio, chatting about books, writing, audio books, and life. Here is the video:

halleeLOGOspinefinal


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Scotch Eggs with Sauce

Scotch Eggs with Sauce

Author Suzan Tisdale and I had a blast cooking in her kitchen last weekend. One of the dishes we made was Scotch Eggs with a Cayenne Mayonnaise Sauce. These are SO GOOD! I’d never made Scotch Eggs before, and I can assure you that they will now be a regular in our house. Check out the video of us making the recipe!

 

INGREDIENTS:

10 hard boiled eggs
2 lbs turkey breakfast sausage
1 cup chopped parsley
1/2  yellow onion
1 tsp dried thyme
1/2 tsp white pepper
1 tsp salt (Kosher or sea salt is best) (divided)
3/4 . cup flour (unbleached all purpose flour is best)
2 eggs
1 cup light bread crumbs
1/2 . tsp black pepper
2 TBS fresh parsley
oil for cooking

FOR THE SAUCE

2 egg yolks
2 cups canola oil (organic is best)
1 tsp salt (Kosher or sea salt is best)
1 TBS white vinegar
1/4  white Chablis wine
1/2 tsp Cayenne pepper
2 TBS lemon juice
1 TBS Worcestershire sauce

SUPPLIES:

2 large bowls
3 small bowls
mixer
sharp knife and cutting board
deep skillet
measuring cups/spoons
utensils for cooking

PREPARATION:

Boil the eggs. (Place eggs in pot and cover with water. Put in about 1 tsp salt. Bring to a boil. Once it reaches a boil, boil for 10 minutes. Place pot in sink and run cold water into the hot until the hot is entirely replaced with cold. Turn the water off. Eggs are cooked and ready to peel — but will be hot. You might want to let them cool.)

Finely dice the onion.

Chop the parsley. Separate 1 cup and 2 TBS

Beat 2 eggs in one of the small bowls.

In a deep skillet, heat 2 inches of cooking oil to 375° degrees F (190° degrees C)

DIRECTIONS:

In a large bowl, mix the turkey sausage with the chopped onion, 1 cup parsley, thyme, 1/2  tsp salt, and white pepper.

In one of the small bowls, place the flour.

In another small bowl, mix the bread crumbs with 1/2 tsp salt, black pepper, and 2 TBS fresh parsley.

Peel the boiled eggs.

Grab about 1/4 cup sausage in your hand and form a disc. Place an egg on top of it (see video) and wrap the sausage all around the egg.

Lightly roll in the flour. Dip in the beaten egg. Roll in the bread crumbs.

Fry in the skillet, turning it so that all of the sausage turns golden brown.

To make the sauce:

Place the egg yolks, vinegar, and 1/2 tsp salt in large bowl. Using the hand mixer, begin beating on high speed. SLOWLY drizzle the canola oil into the bowl. When all of the oil is incorporated, it should be mayonnaise. Using a whisk, stir in the remaining ingredients.

Serve the Scotch eggs with the sauce.

YIELD:

10 servings

NUTRITION: ~*~
.
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
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Scottish Meat Pies and Hallee’s “On the Fly” Dip

Scottish Meat Pies and Hallee’s “On the Fly” Dip

I spent the weekend with author Suzan Tisdale in her beautiful home near Peoria, Illinois, and the two of us whipped up a couple of Scottish recipes. We had SUCH A BLAST. Here is the recipe for the Meat Pies and my “On the Fly” Dip.

Check out the live videos we made while cooking:

 

INGREDIENTS:

FOR THE PASTRY:

2/3 . cup cold butter
2 tsp salt (Kosher or sea salt is best)
2 cups all purpose flour (unbleached is best)
4-6 TBS ice water
1 egg

FOR THE FILLING:

2 TBS extra virgin olive oil
1 lb cubed steak
1 large onion
1/4 cup chopped chives
1 tsp salt (Kosher or sea salt is best)
11/4  tsp powdered mustard
1/2  tsp ground pepper

HALLEE’S ON THE FLY SAUCE:

1/2  cup mayonnaise
1/2 cup plain yogurt or sour cream
2 TBS chopped chives
1 scallion onion
1/2  tsp dried dill weed
1/2  tsp salt (Kosher or sea salt is best)
1/4 tsp black pepper

SUPPLIES:

2 large bowls
2 small bowls
large skillet
sharp knife/cutting board
measuring cups/spoons
mixing spoons
pastry cutter or fork to work pastry
rolling pin
2-3 inch cookie/biscuit cutter
sheet pan
pastry brush

PREPARATION:

Preheat oven to 400° degrees F (200° degrees C)

Finely dice the onion

Chop the chives

Finely mince just the white part of the scallion

Cut the meat into 1-inch cubes

In a small bowl, beat the egg.

DIRECTIONS:

Heat the olive oil in the large skillet over medium high heat. Add the ingredients for the meat filling. Cook until the meat is browned and the onions are tender.

While the meat is cooking, mix the flour and salt together for the pastry. Cut the butter into the flour until the mixture resembles crumbs. Add the ice water, 2 tablespoons at a time, until the dough comes together in a ball. Roll until 1/4 inch thick. Cut with a 2 to 3-inch biscuit cutter. You should be able to make about 24 circles of dough.

Place about 2 heaping tablespoons of the meat filling in the center of one dough round (depending on size of dough). Place another dough round on top of that and, using a fork, pinch the ends together, making sure that they are well sealed. Prick a couple of holes in the top of the pie to allow steam to escape.

Place on a lightly greased sheet pan and brush each pie with the beaten egg.

Bake at 400° degrees F (200° degrees C) for about 20 minutes, or until the pastry is nicely browned.

While the pies are baking, mix all of the ingredients together for the sauce.

Serve pies with sauce.

 

YIELD:

12 pies

NUTRITION: ~*~
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

.
halleeLOGOspinefinal


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


1 Comment
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