Sausages, homemade in seconds.

Possibly the easiest sausages in the world. Buy minced meat, add herbs of your own choice and allow to 'steep' (which is a Scottish word for marinate or infuse). We love sage especially with pork so its a good job we grow lots.

We often do these with pork and chopped sage, but any meat and any herb that you love will work.

The 'steeping process' - it aint pretty. Once 'steeped' brace yourself and form golf-ball sized delightful little lumps. This process is sticky and messy, unless you use an ice-cream scoop. Flatten and 'dry' fry in a pan a couple minutes on each side.

Absolutely delish, no fillers, no crap just sausage with herbs. Nice on a bun (muffin) with a poached/fried egg and a slaither of cheese. You know someone should really look into that. Be an awesome breakfast sandwich I think I'll call it the McMuffin, a Sausage and Egg delight.  Genius. Oh dear I might have had this idea before.

Link here - http://orkneyflowers.blogspot.co.uk/2010/11/great-mcmuffin-swindle.html

Also good with chicken/turkey and cajun or smoked paprika spices, beef and italian spices, fish minced with bacon is good, and 'sage and onion stuffing' also make a nice veggie version or cold rice and beans mashed together with some paprika. The list is endless. No cases, no faffing just lovely homemade sausages in seconds.

Until next time, how many types of 'well know fast food' can you save a fortune by ripping off (erm I mean being inspired by) and cooking at home? -  Happy Scoffing.

[Probably] The Best Shortbread In the World

[Probably] The Best Shortbread In the World

1 cup plus 2 tablespoons unsalted butter, plus more for greasing the pan
1/2 cup plus 1 tablespoon caster sugar (powdered sugar)
2 scant cups flour, sifted, plus extra for dusting
2/3 cup semolina or 1 scant cup cornflour

Preheat the oven to 300 o F, 150o C. Butter a tin. Cream butter and sugar together with a wooden spoon until pale, light, and fluffy. Add the flour and semolina or cornflour. Mix lightly until you have a smooth dough.

Press the dough into your pan, poking it into the corners with your fingers – don’t worry about it having to look perfect. Prick the dough all over with a fork and bake in the preheated oven until slightly golden – 50-60 minutes. While warm, sprinkle with a generous dusting of sugar. Allow to cool slightly, then cut into chunky fingers.

 

Looks great, we had to try one piece, you know, um, what do they call it, lack of control? No that's not it, its, called quality control. Honest.

Perfect recipe for shortbread as intended to be by Jamie Oliver in 'Cook with Jamie: My Guide to Making You a Better Cook' which looks a bit like this. Why not borrow it from your local library?

Until next time - Happy Shortbreading.

Frog in the bog

The rescue hens tucking into a rainbow petal snack. I didn't know hens ate petals, but they do. Fabulous.

It's a mainstay in our lives 'Frog in the bog' traslates into 'Toad in the hole' is a large savoury yorkshire pudding with sausages dropped into it. Scrummy sausages, spongy and yet crunchy Yorkshire pudding mix. Potatoes and a richly flavoured gravy always accompany.

OK so I've noticed most of our 'mainstay meals' are 'winter-ish fodder'. And with the new hens laying 5-6 eggs a day, we always need ideas with eggs! Sometimes we make 'chicken in a ditch' which is a variation using chicken dropped into yorkshire pudding mix, but dear hearts, please don't tell the lasses, ever.

And so, Frog in bog (toad in hole) is one of our favourites, so if it ain't broke, don't fix it. What's your favourite comfort bite?

Until you share.....Happy Scoffing!

Did you miss me, (yeah) when I was away.......

Apologies for the lack of food updates. Its not like we've not been eating, we've just moved house to rural Fife. Sad goodbye to Orkney and a big hello to Fife! We're in the lands of the Kingdom of Fife where the larders are full from farm, seas and shoreline. And a fair few food festivals about too. So lets face it, we'll not starve chaps. And yup in good old Nigella style I asked for the lobster carcass home to make stock later with. I don't mind indulging in a wee sea side treat and some grand nosh but I'm certainly not missing out on some stock because of geography. So home it came and into the freezer it was lobbed.

Well if its good enough for Ms Lawson, is good enough for us!  It was retreaved to make a decent stock for a risotto for visitors last week. Much nicer than a stock cube when you can. So what else has been happening, um, I've started a mini-veg patch for this year and its yielding some grub. 

We've also invested in some rescue hens and are beginning to be rewarded by home produced eggs. 

I do love a good boily egg.

The current cheese mountain of the East Neuk of Fife also increased as the visitors arrived too-ing and fro-ing over the summer since we've been here.

So I've missed you too and lets make sure we keep updating where we're at.

Until next time, hope you find lots of good grub to eat in new or old places. I'm off to find a map of the area and start munching my way round the Kingdom!

Happy Scoffing.