Tag Archives: gremolata

recipe goodness :: inside-out scotch eggs w/ ground lamb, harissa yolk & panko gremolata

Inside-out Scotch Egg

What is an inside-out scotch egg you ask? If you want to be a traditionalist, the scotch egg usually involves enrobing a hard boiled egg with ground meat, breading it and deep frying that sucker. As I prepared for 8.ate@eight’s Robert Burn’s night with the Tippling Bros., I knew I didn’t want to be deep frying, nor serving something that ends up being the size of your fist, so I took inspiration from these flavors, flipped them inside out and created an appetizer that is creamy, spicy and somewhat devilish — the perfect drinking companion. Serve this at your Superbowl party and you will be legendary!

Inside Out Scotch Egg With Ground Lamb, Harissa Yolk & Panko Gremolata
Makes 12 | Total Time: 1 hour, 30 minutes

6 Eggs, two-weeks old

Lamb:
¼ lb ground lamb
1 teaspoon harissa paste
salt

Harissa Yolk:
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chives, chopped very fine
1 teaspoon harissa paste {add more for spicier kick}
1/8 teaspoon salt
¼ teaspoon ground black pepper

Panko Gremolata:
¼ cup panko breadcrumbs
1 tablespoon olive oil
1 garlic clove, minced
zest of 1 lemon
2 tablespoons of fresh parsley, chopped

For the eggs and lamb:

  1. Use two-week old eggs to allow hard boiled egg to separate from the shell more easily. The night before you plan to make, rest each egg horizontally in the carton with the lid open. This will help center the yolk for better presentation.
  2. Bring eggs to room temperature for 30 minutes {still resting on their sides}.
  3. Add eggs to a large pot and fill with water, covering the eggs by at least an inch. Salt the water and bring to a boil.
  4. When water is boiling, remove from heat and cover with a lid for 30 minutes.
  5. While eggs rest, sauté ground lamb, harissa paste and salt until no longer pink. Remove from heat and drain any excess oil.
  6. After 30 minutes, cool eggs in ice bath immediately and rest for 20 minutes.
  7. While eggs cool, make gremolata.
  8. Once cooled, roll each egg along the counter to crack shells and place back in cold water for 5 minutes to allow for easy separation between egg and shell.
  9. Remove the shell, cutting each egg in half and remove the yolk into a separate bowl.
  10. Mash the egg yolk till powdery and then add remaining ingredients. Taste mixture and add additional harissa if you prefer spicier flavor.
  11. When ready to assemble, use a small spoon to scoop lamb into the cavity of each egg half.
  12. Using a pastry bag and tip with a large opening, pipe the egg mixture on top of the lamb in each cavity.
  13. Right before serving, sprinkle the gremolata on top of the yolk and enjoy!

For the Gremolata:

  1. In a small sauté pan heat olive oil on medium heat and add panko breadcrumbs. Continue stirring until panko breadcrumbs are light brown in color.
  2. Add minced garlic and lemon zest and stir to release the flavors, about 2 minutes.
  3. Remove from heat and add to chopped parsley.
  4. Set aside until ready to serve {may get soggy if added to eggs to early}

You Might Also Like These:
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
Mini Wild Mushroom Shepherd’s Pie w/ Scotch! {bottom of post}

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recipe goodness :: roasted cauliflower with gremolata bread crumbs

Stunning Graffiti Cauliflower

“Say it with cauliflowers.” Because I love you, one great cauliflower recipe begets another this week. For a couple years I’ve had a photo I took of a purple cauliflower hanging on the limited wall space of my NYC kitchen.  And while I was walking through the farmer’s market this weekend, I saw him again. The most stunningly royal purple “graffiti cauliflower.” Let me be clear — this graffiti cauliflower is not purple because of some lame carnation-in-dyed water method, this is the color nature intended! So I bought him, brought him home and consulted one of my favorite food websites Food52 for some inspiration from their week 6 recipe contest: “your best cauliflower recipe.” Just today the recipe below was announced as the winner — and I concur with the crowd!

This winning recipe is just another reason to fall in love with cauliflower, and while most people turn the other way from the boring, colorless white cauliflower, let me remind you that this veg is packed with cancer fighting nutrients and vitamin C. So when you can cook up a recipe with lots of other great flavors and find a beautiful variety like this one, you not only create a heathy dish, but one that looks and tastes spectacular. If you can’t get your kids to eat this, I don’t think there’s any hope for them! This recipe is so tasty I recommend following the quantities below so you have leftovers, but you can easily cut it in half if you only want to make enough for 2-3 servings.

Roasted Cauliflower with Gremolata Bread Crumbs
Courtesy of: TheThinChef

Prep Time: 5 mins. | Cook Time: 20 mins | Preheat Oven 425°
Serves 6

2 large heads cauliflower {I used purple grafitti}
1/4 cup plus 2 tablespoons olive oil, divided
1/2 tsp coarse salt, divided
1/4 tsp freshly ground black pepper
1/2 cup panko {Japanese bread crumbs}
Zest of 1 lemon
2 cloves garlic, finely minced
2 TBS roughly chopped fresh parsley

Preheat oven to 425°F. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through. Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.

The Goods-Roasted Cauliflower with Gremolata Bread Crumbs

Toss with Olive Oil, Salt & Pepper and Spread on Baking Sheet

Add Fresh Chopped Parsley to Toasted Bread Crumbs

Take Lots of Pictures and Enjoy

My Fall Harvest

Fall Harvest Fare:
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Rosemary, Truffle and Parmesan Chips or Fries
Savory Cauliflower Fried Rice

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