ads

If You Like Baklava, You’ll Love This Fragrant Persian Cake

-
Image
Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
Post a Comment

Crunchy Scotch Eggs

-


 Crunchy Scotch Eggs


Ingredients:


4 large eggs

450g minced sausage meat

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 cup flour (60g)

1 beaten egg

1 cup breadcrumbs (100g)

Vegetable oil for frying


How to make:

Place the eggs in a saucepan, cover with cold water, bring to a boil over high heat, then reduce the heat and let the eggs cook for about 5-7 minutes. Then transfer the eggs to a bowl of ice water to cool. Once cool, remove the eggshells.

In a bowl, mix the minced sausage meat, salt, black pepper, and nutmeg (if using). Divide the sausage meat into four equal portions.

Flatten each portion of the sausage meat into a thin patty. Place a peeled egg in the center of each patty and wrap the sausage meat around the egg, making sure it is evenly coated and sealed.



Roll each sausage meat mixture wrapped in egg in flour, then dip in beaten egg mixture and finally coat in breadcrumbs.
Heat vegetable oil in a deep-bottomed pan to 350°F (175°C). Carefully drop the prepared eggs into the hot oil and fry. Fry each Scotch egg for about 5-7 minutes, or until the sausage is cooked through and the coating is golden brown and crispy.
Allow the Scotch eggs to cool slightly before serving.





* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *

Comments

Post a Comment

Popular posts from this blog

The Lodge Cast Iron Skillet That’s Aced Our Tests for Years Is on Sale for Only $14

-
Image
Serious Eats For years, Lodge cast iron pieces have been our affordable pick for essentials like Dutch ovens and bread ovens , but there are times when they’ve even beaten out more expensive competition. In fact, the brand topped our grill pan review and its cast iron skillet has been our absolute favorite for six years and running. Already reasonably priced on any given day, it’s now $14—the lowest price we’ve ever seen. Why It Won Our Review It Excels at Searing and Baking This cast iron skillet sears a golden-brown filet mignon and bakes the most uniform cornbread . It’s a standout in conducting and maintaining heat across its cooking surface without any hot or cold spots. It also gets hot fast . In our tests, we reported a whopping 53.4% increase in temperature after just a minute over medium heat. That kind of high heat is what helps you achieve a crispy crust on tofu steaks or breakfast hashes . It’s Impressively Slick This Lodge skillet comes pre-seasoned straight ou...
Read more

This Stanley Thermos Has Lasted 30-Plus Years in the Alaskan Wilderness

-
Image
Serious Eats This summer, I spent five months living and working at Camp Denali, a wilderness lodge in Denali National Park, Alaska. Backcountry hiking is the main attraction, and on each outing, our naturalist guides carry more than 10 pounds of gear, including a slew of emergency preparedness supplies. But the item that I find most important isn’t truly an “essential.” It’s a thermos full of hot chocolate .  Our guides carry Stanley thermoses on every outing into the park so guests can enjoy a hot beverage after a long day of hiking. Ranked as one of the best thermoses in our review, the Stanley Classic Legendary bottle keeps beverages steaming hot for many hours—but most impressively, the thermos is basically indestructible. In fact, Camp Denali has used the same thermoses (cleaned after every use, of course) for over 30 years.  What's a Thermos Good For? Serious Eats If you like to bring hot drinks on the go, a thermos is an excellent option. It keeps the conten...
Read more

If You Like Baklava, You’ll Love This Fragrant Persian Cake

-
Image
Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
Read more

ads