British tradition

Falafel and scotch eggs!!!!


For the Italian version click here!!!!

Hello everyone!!!! whooo I have to say I'm quite slow to translate the recipes from my italian blog to this one!!!! But usually it takes me a while to write a post in Italian, and of course it takes me even longer to write in English.... As you can read is not my language...and I need to read a few times before posting something....and even doing this a make so many mistakes....But I really hope you can forgive me for this and my recipes put a smile on your face(not just for my English).
Today I'm back with two new recipes, very far form my origins but really delicious!!!
With them I participate again to the "Atmosfera Italiana" contest on facebook ( actually if you like my recipes and if you fancy voting me you can click "i like" on this link , and this one too).
I made the Falafel last saturday, it was an interactive experiment on the cooking forum I follow quite often....It's really funny to cook on the same time as the other girls and to see all the results. It was the first time for me to try Falafel,so I didn't even know how they tasted...

200 gr of dry chick peas
200 gr of dry broad beans (I didn't use them because I'm allergic)
1 onion
1 tsp of coriander seed
1 tsp of cumin seed
2 garlic cloves
2 tbs of parsley
salt and pepper
1/2 tsp of bicarbonate of soda

Soak overnight the chickpeas, then drain, rinse and dry them. Try to remove as much as possible the skin.
Put the chickpeas in a food processor, and process until they are roughly chopped. Then add all the spices, garlic, parsley and the bicarbonate. Blend everything and let i rest on the fridge for at lest 30 minutes.
Form the mixture into small balls, fatten them a bit (if they are to thick they want cook properly inside). Dip fry them in hot oil until they are golden brown.
I simply serve them with a sesame sauce!! mmmmm delicious!!!

6 small eggs ( +2 more beaten)
350 gr of good quality sausage meat
chopped garlic and parsley
a bit of flour
vegetable oil for frying

Place the eggs, still in their shells, in a pan of cold water.

Place over a high heat and bring to the boil, then reduce the heat to simmer for about nine minutes.

Drain and cool the eggs, then peel.

Mix the sausage meat with parsley and garlic and season well with salt and pepper. Season the flour with salt and pepper,place it onto a plate, then dredge each boiled egg in the flour.

Place each onto a sausage meat piece, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.

Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.

Heat the oil in a deep pan. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.

Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

Serve cool.

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1 commenti

  1. OMG I love scotch eggs, yours look really good, they are The Vikings favourite so I may just have to make some this weekend. (veggie versions of course!..x