I like to describe Scotch eggs as little protein balls filled with yummy goodness. They are typically deep fried, but since I like to keep things a bit healthier I bake mine. The results are the same, however baked Scotch eggs will typically have a flatter bottom since the meat mixture sets onto the cookie sheet during baking. Looks, schmooks – it’s the inside that really matters!
Scotch eggs are my absolute favourite snack to have on hand. Sometimes I make a whole boat load at a time and keep them in the freezer (uncooked) so I can bake them when I have cravings. I recently saw a picture of a Scotch egg with a runny yolk and became determined to make that. My only concern was that I wanted to baked them, not fry them! It’s so much easier to achieve runny yolks when you fry because the cooking time is drastically reduced. I searched online to find a recipe where someone actually achieved a runny yolk while baking… but no dice. So I decided to do a little experiment.
Okonomiyaki (お好み焼き) is a savoury Japanese pancake that is an instant favourite with anyone who eats it. It consists mainly of batter, lots and lots of shredded cabbage, and a multitude of additional ingredients which suits its name perfectly – “grilled as you like it”. Depending on the region in Japan, ingredients can range from shrimp, squid, octopus, oyster, pork belly, mentaiko, nagaimo, bean sprouts, mochi, konnyaku, tenkasu, noodles, cheese, and the list goes on. You’ve may have also heard it being referred to as Japanese pizza or Japanese pancake. It’s definitely not a pizza, but maybe in the sense that you can add a variety of toppings to your liking.
Kevin has been talking about and showing me pictures of poke bowls non-stop this week. No, I don’t mean pictures of hands poking bowls, but rather delicious tuna poke rice bowls filled with other yummy toppings. Poke (pronounced either po-kei or po-kay, I’ve heard both ways so I’m not sure which is actually correct) is an easy snack that pleases even the pickiest of people. Trust me, you can’t screw this up.
Poke is a Hawaiian dish that is traditionally made with chunks of ahi tuna marinated in soy sauce, sea salt, sesame oil, limu seaweed (a Hawaiian seaweed), onions, and chili peppers. It’s generally served with crushed roasted candlenut, but since this is a nut-free house I didn’t use any nuts in my recipe. I’m not sure how popular candlenut is outside of Hawaii and being that I have never heard of it before, you could easily use macadamia nuts as a substitute.