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Top 5 dishes made from large free range egg
1 . Emily’s Veggie Lasagne
Emily’s Veggie Lasagne
Meat who needs it? Not in this recipe anyhow!
Bursting with full of sweet flavours and textures, this is a luxurious lasagne. The creamy ricotta toping goes so well with the rich ragu, covering the medley of vegetables layered between the pasta sheets, this is a comfort food winner!
I made this up by using left over vegetables in my fridge you can use allsorts of different veggies, you can be inventive as it’s a great way to use up the odd vegetables in the bottom of your fridge!
Ingredient
500 gram
homemade Ragu or jarred passata
4 cloves
garlic, finely sliced
handful
mushrooms left whole
250 gram
Ricotta Cheese
125 gram
mozzarella ball
Cooking instructions
* Step 1
Pre- heat the oven to 200 degrees (US 392 DF)
I had ragu in the freezer from my batch cooking early on in the month.
Using a large baking tray, drizzle it with olive oil or spray oil. Put the sweet potato, butternut squash, onion, garlic, mushrooms, pepper, courgette, basil, paprika, mixed herbs and salt and pepper onto the tray, give it a good stir around. Put it into the oven for around 30 - 35 minutes until they have softened.
* Step 2
Whilst the veggies are cooking mix the ricotta and quark in a large bowl with a free range egg, salt and pepper stir well. Slice the tomatoes ready for the decoration. Drain the mozzarella and tear into chunks ready for decorating.
When the vegetables have softened lift out of the oven.
* Step 3
Using a casserole dish, spoon on half the mixture onto the base of the dish. Then add half of the ragu mixture. Place the lasagne sheets on top of the ragu pressing down. Next repeat the same. On the final layer of the lasagne, spoon and spread on the ricotta mix. Decorate with mozzarella, basil and tomatoes and salt and pepper.
Place into the oven for 40 minutes, making sure the pasta sheets have softened and the cheese is all golden and bubbling on the top.
* Step 4
Note: if there is a photo you can click to enlarge it
2 . Tex's Onion Bhajis 🍲🌿
Tex's Onion Bhajis 🍲🌿
A vegetarian Indian snack, often served as a side dish to curries
Ingredient
60 grams (2 ounces)
plain flour
1/2 tsp
ground coriander
1/2 tsp
cumin seeds
Cooking instructions
* Step 1
Beat the eggs in a bowl, add the onion rings, and mix well
* Step 2
Mix in the flour, ground coriander, and cumin seeds. Ensure you have a nice thick, but smooth batter, before cooking
* Step 3
Heat the oil to a medium heat in a deep-sided frying pan or wok. When hot add a generous dollop of the bhaji mixture and fry for 30-45 seconds, until golden-brown
* Step 4
Turn, and fry for a further 30 seconds. Keep turning and frying until crisp and golden-brown all over. Remove from pan, and drain on kitchen paper
* Step 5
Repeat with the remaining bhaji mixture. Add extra oil to the pan if it runs low. Bring the pan back up to heat before adding any more mixture. Drain on kitchen paper, then serve...
Note: if there is a photo you can click to enlarge it
3 . Tex's St. George's Mixed Grill 🐄🐷🐑 🍄🍅🍳🇬🇧
Tex's St. George's Mixed Grill 🐄🐷🐑 🍄🍅🍳🇬🇧
The Patron Saint of England (not Great Britain or the UK), St. George is celebrated on 23rd April. If you're wondering what to eat, how about a classic English mixed grill
Ingredient
140 grams
rump steak
1-2
lamb chops
100 grams
lamb's liver
2 rashers
smoked bacon
1-2
large mushrooms
As needed
oil for shallow frying
As needed
salt and black pepper to season
As needed
fresh finely chopped basil (optional)
As needed
fresh finely chopped mint (optional)
As needed
flour for breading
Cooking instructions
* Step 1
The choice for your grill is up to you. The basic is usually several cuts of meat (including at least one cutlet or chop), bacon, sausage, and offal (kidneys or liver).
* Step 2
The mixed grill is usually served with mushrooms, tomatoes, fried egg, and often black pudding, a few chips and/or baked beans;
* Step 3
The ingredients are all easy enough to cook, it's the timing that's the problem with a mixed grill...
* Step 4
Put your liver in a bowl
* Step 5
Cover with milk and allow to sit for at least 1 hour, preferably overnight. This will draw out the bitterness many people complain about when eating liver
* Step 6
Preheat the oven to gas mark 5, 190°C (375°F). Brush the mushrooms inside and out with oil or butter, then season
* Step 7
Begin frying your sausage and mushrooms in the skillet turning occasionally, on a medium heat. Do not pierce the sausage, or the fat and flavour will leak from the banger in to the pan
* Step 8
After the sausage has been cooking for four minutes remove the mushrooms and put in the oven. Add the bacon to the skillet. Slice the tomato in half, season, sprinkle the sliced side with chopped basil, then add to the skillet flat side down.
* Step 9
Dry the liver on kitchen paper, season, and coat in flour.
* Step 10
When the bacon and tomato has been cooking for 3 minutes, turn
* Step 11
After another 3 minutes turn the oven down to gas mark 2, 150°C (300°F) and put all the contents of the skillet into the oven with the mushrooms
* Step 12
Increase the heat of the skillet to high until smoking. Season the steak and lamb on both sides. Sprinkle the chop(s) liberally with chopped mint, then pop in the pan, along with the steak and the liver
* Step 13
Cook the liver for about 1½ minutes each side then set aside. Fry the steak and chop for 4-5 minutes then turn, cook for another 4-5 minutes then test with your finger to see if it's done to your taste. When it's cooked correctly, turn off the oven. Keep the steak, liver, and lamb in the oven to rest. Turn the heat in the skillet down to medium-low and crack in your egg
* Step 14
Add the rest of the contents of the oven (except the chops, steak, and liver) to the skillet with the egg
* Step 15
When the egg is cooked, remove the skillet from the heat and begin plating up
* Step 16
Note: if there is a photo you can click to enlarge it
4 . Tex's Steak, Egg & Chips Flabread 🐮🍳🍟🍞
Tex's Steak, Egg & Chips Flabread 🐮🍳🍟🍞
Quick and easy comfort food.
Ingredient
1 piece
thin-cut beef steak
1 portion
chips or fries 🍟
2 tablespoons
groundnut, peanut, or vegetable oil
as needed
Dried rosemary (optional)
Cooking instructions
* Step 1
Pull your steak from the fridge so that it will be room temperature when you fry it. This will ensure a more consistent cook throughout the meat
* Step 2
Start cooking the flat breads. Butter with a pastry brush so you get into the cracks and dimples, ensuring that you do the edges too.
* Step 3
Cook in the oven for 1½ minutes each side on gas mark 6/205°C (400°F), then remove and give them another brushing with butter while hot. Reduce the heat of the oven by half. Allow to cool
* Step 4
Heat the deep frying oil to 180°C (355°F). When hot, fry off your chips for 2 minutes. Allow to cool
* Step 5
Heat the skillet to a smoking hot temperature. Brush your steak with oil and season one side with salt and pepper. Drop in the skillet seasoned side down. My steak is thin-sliced so I'll be cooking it for only 1 minute each side. Season the face-up side with salt, pepper, and rosemary.
* Step 6
After one side is cooked, turn. Finish cooking and pop back into the oven on an ovenproof plate for a couple of minutes to rest. Add the naan and pita back to the oven also, to reheat
* Step 7
Reduce the temperature in your skillet to medium low. Fry your egg in a medium-sized pastry cutter to get a nice shape
* Step 8
Remove the pitta from the oven and carefully make into a pocket with a sharp knife
* Step 9
Finish frying off your chips until they're floating in the oil and golden brown. They should rattle in the basket when shaken. Finally, plate up and season
Note: if there is a photo you can click to enlarge it
5 . Tex's Hangover Cure Fry-Up 🐷🍅🍳🍟
Tex's Hangover Cure Fry-Up 🐷🍅🍳🍟
Ingredient
2 slices
thick smoked back bacon
1 tin
ravioli in tomato sauce
to taste
Cheddar cheese
portion
chips or fries 🍟 (optional)
Cooking instructions
* Step 1
Cut your cherry tomatoes in half and season. Preheat the oven to gas mark 6/200°C (400°F)
* Step 2
Put the ravioli in an ovenproof bowl and season. Put in the oven for ten minutes
* Step 3
Begin pan frying your bacon and tomatoes in a skillet on a medium-high heat for 3-4 minutes
* Step 4
Fry, turning once, until the tomatoes have a nice char, then remove, place on a baking tray, and season with salt and freshly ground black pepper. Continue cooking the bacon for a couple of minutes until it's brown, but not crispy
* Step 5
Reduce heat in the oven to gas mark 3/160°C (325°F), and put the skillet in to finish cooking the bacon, slowly. Next slice the cheddar
* Step 6
Roughly chop...
* Step 7
... sprinkle on to the ravioli and return to the oven for ten minutes
* Step 8
Remove the skillet from the oven. Put the bacon and tomatoes on a plate or baking tray, and return to the oven for the time being. Put the skillet back on the hob. Place a large sized pastry cutter in the middle, and pour in a little oil. Bring to a medium low heat
* Step 9
Now crack in the egg and cook for about 3 minutes
* Step 10
After 3 minutes pop a saucepan lid on to the pastry cutter. Remove from the heat and leave for 15-20 seconds until the top of the egg is cooked and not 'snotty'
* Step 11
Butter some thick sliced crusty bread or toast...
* Step 12
...or a Lancashire oven bottom muffin
* Step 13
Finally plate up and serve
* Step 14
Note: if there is a photo you can click to enlarge it
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