I am not one for vege/vegan foods, I was born a carnivore and shall remain one. But occasionally I see something interesting in my perambulations around the blogosphere that look interesting and fall in the realm of vege/vegan.
Cauliflower steaks are just that.
You can read about them on the image link. Simple instructions.
And if you google cauliflower steaks, there’s a heap of information out there.
Pizza Beer” was developed Labor Day, 2006 by Tom and Athena Seefurth in our home brewery in Campton Township, IL. It all started with a surplus of tomatoes, a bag of garlic & an idea that started early in the spring when we planted our garden herbs. – Mama Mia! Pizza Beer for more info.
While I am not a vege, nor a vegan. I can appreciate a vege dish. Such was the case this morning on visiting a new blog for me, The Detox Diva. The current post, Mediterranean Baked White Beans, struck me as awesome.
Just look at this dish.
Photo credit, The Detox Diva
You can visit the link above for the step by step recipe.
For me, there is only one thing missing, I love white beans with seafood. A grilled fish or something like squid, mussels, prawns or lobster would make that perfect. Of course, there would have to be a suitable white wine, a Chardonnay, or Sauvignon Blanc, both excellent with seafood.
Mouth is watering at the mere thought, and I haven’t even had breakfast yet.
How to cook the perfect scotch egg
The scotch egg needs no introduction – their English origins (they were created by Fortnum & Mason of Piccadilly in 1738), metropolitan modishness and comedy potential having already been thoroughly chewed over, digested, and the crumbs left out for the wasps on these pages. It’s got to the point where one can judge a pub’s level of culinary ambition by its attitude to scotch eggs.
The scotch egg, being robust, conveniently hand-sized, and utterly, ridiculously delicious, fits the bill nicely.
The Perfect Scotch Egg
Whatever you’re celebrating this weekend, a scotch egg will do you proud (vegetarians, if any of you are still reading, check out this recipe). Pulchritudinous, portable, and eminently patriotic, it’s the best thing never to come out of Scotland.
- 6 eggs
- 200g plain sausagemeat
- 200g pork mince
- 3 tbsp chopped mixed herbs (I like chives, sage, parsley and thyme)
- A pinch of ground mace
- 1 tbsp English mustard
- Splash of milk
- 50g flour
- 100g panko breadcrumbs
- Vegetable oil, to cook
1. Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
2. Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into four.
3. Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
4. Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.
5. To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
6. Fill a large pan a third full of vegetable oil, and heat to 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.
What’s your favourite variety of scotch egg – and has anyone come up with a decent vegetarian alternative? And which other perfect picnic foods will you be indulging in this weekend?
Source: The Guardian Red more about the desired characteristics of this delight
This is a ‘stuff’ post as to a ‘fizz’ post, sorry about that.
I just saw a word that sent me rushing to consult the great God Google.
WTF is that? I asked myself.
I discovered, by following the link that seitan is vege stuff/substitute looking gunge.
It appears to be one of those things that vegans and veges use to replace meat.
I can only comment that it looks disgusting and if it tastes as bad as it looks, then God help all who sail in her.
For some perverse reason people flagellate themselves in order to be vegans and veges. I am sorry, but I do not see the point.
It almost looks meatish. It didn’t resemble anything like the preparation photos. Should you be interested in trying to make this then you can check out Vege 101
I, however, will not.
Definition: Although it is made from wheat, seitan has little in common with flour or bread. Also called “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a popular protein source for vegetarians. Asian restaurants often use seitan as a vegetarian mock meat, and seitan is also the base for several commercially available products such as Tofurky deli slices.
Source: About.com Read more
At least I now know what seitan is, and it doesn’t turn my crank at all. But if you are so inclined, then you’re welcome to it.
I’ll stick to Mother Nature’s proven designed meats.