The Laughing Wolf

Carnival of the Recipes

Two dishes again this week, Asian-style chicken and Scotch Eggs, hope you enjoy.

Asian-style chicken

Hardware:
Grill or oven
Roasting pan if using oven
Aluminum foil
Cutting board
Knife

Ingredients:
Whole chicken
Fresh parsley, cilantro, ginger, thyme, rosemary, lemon grass, other herbs
Ponzu sauce (Oriental citrus sauce, med. bottle)
Kosher salt
Fresh ground pepper
Sesame oil
Olive Oil
Butter

Peel and slice ginger, and wash/clean herbs as needed. Herbs should be your choice, but be sure to include some Oriental herbs. Place chicken breast down on large sheet of aluminum foil and begin folding foil so that it will hold liquids. Coat chicken inside and out with olive oil or butter (or both better yet). Stuff herbs and 3/4 of the ginger inside the chicken. Pour Ponzu sauce into chicken, up to half the bottle. Pour a few tablespoons worth of sesame oil over chicken, place remaining ginger on top of/around chicken, and pour in more Ponzu sauce as well. Add some salt and pepper. Seal foil tight and grill over medium for several hours (or roast at 250 for a few hours) until an internal temp of app. 180 is reached. The slower the cooking, the better the result which should pretty much fall apart. Enjoy.

Scotch Eggs

Hardware:
Deep pot
Deep fryer or equivalent pan you would use to fry chicken or such
Deep bowl
3 medium bowls
Cutting board
Knife
Tongs or slotted spoon
Food service gloves

Ingredients:
Dozen fresh eggs
5 lbs sausage mixture
1/4 cup plain flour
Pancko or plain bread crumbs
2 eggs
Parsley
Chives
Other spices/options as desired

Hard boil a dozen eggs in the deep pot and allow to cool, heck get them very cool. Peel and dry the eggs, set aside. Fine chop 2-4 T parsley and 1-3 T chives. Place 2-3 packages of sausage into a deep bowl, then sprinkle herbs and any additional items (I put a pinch of cinnamon, 3 drops white truffle oil, and either smoked paprika or chipotle in at a minimum with store-bought sausage), then put remaining sausage over. Using gloves, mix well. Place flour in one medium bowl; whip the two eggs into an egg wash in another; and, place crumbs in remaining bowl. Bring oil up to temperature. Take a hardboiled egg, dust lightly with flour to be sure it is dry (do NOT get a thick coat of flour), and then coat it in .25- to .5-inch of sausage mixture all the way around. Dip in egg wash to coat, then dip in crumbs to coat. Deep fry the egg until golden brown. Those adamant against frying can bake, and with thicker sausage coats it is good to cook the eggs in an oven at 300 to ensure that the mixture is cooked through. To serve, cut long-ways into 1/4s and present with HP Sauce. Do not eat before visiting the doctor or getting a cholesterol screening.

Tips: I do about 4 eggs at a time (depends on fryer), and it can be a good idea to cool the sausage-coated eggs so that they retain shape better. A kinsman added sharp cheddar cheese to the mixture and it was quite tasty (would have been even better with some minced jalapeno in there). Remember to turn the eggs partway through cooking so as to cook evenly. Enjoy.

LW