BACON & EGG MUFFINS

Bacon & Eggs, a classic combination.  As part of a breakfast, in a sandwich and now in a muffin.  I make a pancetta pie with quails eggs in the middle and everyone loves the surprise hidden away when they bite in and discover the miniature egg tucked inside. I thought it would be a great idea to do the same in a muffin so I've come up with this, not to be confused with the  Bacon & Egg Mc version.

These muffins are flavoured with cheese, a little mustard and flecks of chive which also add some colour.  You could swap things about and add parsley, spring onion, chilli flakes or a different cheese such as Red Leicester.

12 Quails Eggs
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
100g Grated Cheddar
Small Bunch of Chives
Salt & Pepper
6 Rashers of Bacon, cooked and chopped
60g Butter, melted and cooled
1 Egg
3 tbsp Vegetable Oil
1 x 284ml tub Buttermilk



Boil the Quails eggs for 5 minutes then cool and remove the shells.  Put to one side while you mix the batter.  In a mixing bowl combine all the dry ingredients. Put the wet ingredients in a jug and whisk to combine.  Pour the contents of the jug into the bowl and gently fold everything together.  Try not to over mix, it's fine if there are still a few dry bits.

Line a 12 hole muffin tin with muffin papers.  Put a large teaspoon of the mixture into each then place one of the eggs on top.  Cover each egg with more mixture till it is all used.

Place the muffins in the oven at 180C / 160C fan for 20-25 minutes and they are cooked through and golden.

These muffins are perfect for kids luch boxes and picnics.

HAGGIS NEEPS & TATTIES

It was Burns Night this week so I decided to come up with a scottish inspired menu.  Some of the recipes are traditional and some not so traditional.  I'm kicking off with Haggis for my starter.

Haggis is sheeps heart, liver and lungs minced with onion, oatmeal, suet and spices.  It's encased in the sheeps stomach and boiled.  Doesn't sound particularly appetising really but in fact it's quite delicious.

I didn't cook mine in the traditional way but instead split the haggis open and cooked it like mince.

Haggis in Filo Pastry on Neeps & Tatties with redcurrant & Marsala Jus          (serves 6)

1 Onion
2 Cloves Garlic
1 Small Haggis
6 Filo Sheets
Butter/Oil to brush

Half a small Swede (Neeps)
6 New Potatoes
Olive Oil
Thyme
S&P

500ml Stock
1 Glass Marsala
1 tbsp Redcurrant Jelly

Finely chop the onion and soften with a little oil in a large frying pan, when it becomes translucent add the garlic and cook for a further 5 minutes.  Now split open the haggis and add to the pan.  You will need to crumble it a little with a fork to start with.  Cook for 10-15 minutes until it has browned.

To assemble your parcels, cut each filo sheet in half horizontally then vertically so you have 4 equally sized pieces.  Spray them with oil or brush with butter then arrange them crossing over each other like a star - am I making sense here? I hope so.  Put a tablespoon of the haggis mixture in the centre and gather  up the pastry to make the parcel.

Bake at 160C for 15 minutes.

Cut the swede and potatoes into small cubes and saute them to brown, season with S&P and some thyme then put them in the oven to finish cooking along with the haggis.

Tip your stock into a frying pan and heat, when it starts to simmer add the marsala and bring to the boil, cook for 2-3 minutes then add the redcurrant jelly stirring till it melts - Done

Scottish Scotch Eggs

I used a large haggis so I had extra to play around with. I came up with a Scottish Scotch Egg.  It was basically the raw haggis wrapped around a quails egg, dipped in egg and bread crumbs then deep fried.  It made a good appetiser and I think a few ended up in my son's lunch box too Xx