I promise you, this is way WAY easier than it looks. Believe me, cooking, in general is not hard.
Even if you feel like this.
Honestly, as long as you follow a recipe and learn to adjust seasoning to your personal tastes you can basically cook most things. People will be super impressed at your amazing cooking skills, and all you had to do was read.
Cooking well proves that you can.
Anyways that’s enough philosophical musings for one day, on to the notes;
That’s right; perfectly hard boiled eggs. I think the method I have in this recipe has been the most consistently effective in making perfect hard boiled eggs. Needless to say I get way too excited in a really lame way every time I am successful in this endeavor.
Seriously it’s worth celebrating.
Also- when you are frying your scotch eggs and need to cook the ends, instead of holding them in place, lean them up against the side of your pan (as shown), and once they’re done you can flip them over and do the same on the other side. Super easy right? Right…because you can read.
1 lb ground beef
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil, and allow to boil for an additional one minute before removing from the water. Set aside and allow eggs to cool completely.
2. Peel eggs and set aside. Divide beef into 6 portions.
3. Roll each egg in flour and with hands press a portion of the beef around each egg.
4. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs.
5. Heat vegetable oil to 350 degrees.
6. Cook each egg in oil about 7-9 minutes or until meat is cooked and browned. Drain on a paper towel.
Original – http://alicethecook.com/scotch-eggs-recipe/
ROASTED FENNEL AND BABY CARROTS
3 cups baby carrots
1medium fennel bulb, stalk discarded and bulb cut into 1/2-inch-thick wedges
1.5 tbsp olive oil
1.5 tbsp water
1/2 tsp fennel seeds
1/2 tsp salt
1/8 tsp black pepper
1. Preheat your oven to 450ºF.
2. Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a large shallow baking pan.
3. Cover pan with foil and roast vegetables in the oven for 10 minutes, then uncover and roast, turning occasionally, 20-30 minutes more, until vegetables are tender and browned.