Scotch Egg

INGREDIENTS

• 1lb ground lean pork or 1 lb ground turkey
• 1⁄2teaspoon salt
• 1teaspoon rubbed sage
• 1⁄2teaspoon pepper
• 1⁄2teaspoon thyme
• 1⁄8teaspoon clove
• 4large eggs, hard boiled (not too large)
• flour
• 1large egg
• 2cups fine dry breadcrumbs

DIRECTIONS

1. Mix the meat thoroughly with the seasonings and divide into four equal portions.
2. Have the four eggs hard boiled, for about 12 minutes.
3. Peel them, dip them in water and coat them in flour.
4. Wrap each egg evenly in a portion of meat, being sure they are covered completely.
5. Beat the remaining egg.
6. Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
7. Chill for one hour.
8. Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.

Courtesy:

http://www.food.com/recipe/baked-scotch-eggs-69970

Kuih Lompang Pandan

Bahan-bahannya:

1 1/2 cawan tepung beras.

3/4 cawan gula halus.

2 cawan air.

5 helai daun pandan.

5 helai daun suji @ pandan serani.

1 tsp air kapur.

1 tbsp tepung jagung.

Kelapa parut putih.

Secubit garam.

Cara-caranya:

1. Kisar kedua-dua jenis daun pandan dengan 2 cawan air.Tapis.
2. Satukan air pandan,tepung beras,gula,tepung jagung  dan air kapur.Kacau sehuingga sebati.tapis.
3. Panaskan pengukus dan kukus acuan lompang sekejap.Jangan lupa sapukan acuan dengan sedikit minyak masak agar senang untuk keluarkan kuih nanti.
4. Masukkan adunan ke dalam jag dan tuangkan ke dalam acuan sehingga hampir penuh.
5. Kukus selama 15-20 minit sehingga "lesung pipit" terbentuk 
6. Sejukkan kuih sebelum keluarkan dari acuan.
7. Kukus kelapa parut sekejap dan gaulkan dengan sedikit garam.
8. Hidang kuih lompang dengan kelapa parut.

courtesy: http://mamakitchen-makcikmanggis.blogspot.com/2014/10/kuih-lompang-pandan.html

Lamb Shank cooked in a spiced yogurt curry

Ingredients

4 lamb shanks (preferably small ones; you can get the butcher to trim them as well)

6 cloves of garlic

1” ginger

2 tsp kashmiri chilli powder (mild paprika)

1 tsp coriander powder

For the curry;

3 tbsp vegetable oil

1 tbsp butter

1” cinnamon stick broken in half

6 green cardamom pods

5 cloves

12 black peppercorns

2 medium white onions thinly sliced

2 green chillies slit lengthwise

½ tsp kashmiri chilli powder (or mild paprika)

1 tsp turmeric powder

2 tsp coriander powder

1 heaped tbsp tomato puree

4 tbsp Greek yoghurt

400mls water

Salt to taste

½ tsp nutmeg

Fresh coriander chopped for garnish

1 tbsp lemon juice

1. Add the lamb shanks to a bowl. Blend the garlic and ginger with a little water to a fine puree to form a paste. Mix the chilli powder and coriander powder with the paste. Marinate the lamb shank in this spice paste for a few hours or even overnight.
2. To make the curry; in a heavy bottom large sauce pan heat the oil along with the butter. Add the cinnamon stick, green cardamom, cloves and peppercorn. Sizzle for a few seconds as they infuse the oil. Now add the onions and cook on a medium flame for 10-12 mins stirring often. Add the slit chillies and stir. The onions will start to soften and go light brown; at this stage add the chilli, turmeric and coriander powder. Stir well to cook the spices. If it gets too dry add a splash of water.
3. Add the tomatoes puree and frying for a minute making sure the spice mix does not stick to the bottom of the pan. Tip in the marinated lamb shanks sealing the pieces and cooking for 7-10 minutes. Add the Greek yoghurt along with the water and stir well to make a creamy gravy. Season to taste. 
4. Bring the curry to a boil and simmer for an hour stirring half way through the cooking process. Make sure to turn the lamb shanks over to coat them in the curry. Now add the nutmeg powder. Stir well and simmer with the lid slightly open for 20-25 minutes. 
5. The lamb at this stage will be tender and the curry will thicken. Garnish with coriander and some lemon juice. Serve with roti or naan and your choice of salad.

Courtesy: http://maunikagowardhan.co.uk/curry/nalli-gosht-lamb-shanks-cooked-in-a-spiced-yoghurt-curry/