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PRIMARY – THREE GOLDEN RULES
GOLDEN RULES1. Natural vs man-madeUnprocessed wholefood holds the promise of good health. As nature intended: unadulterated, unrefined – nothing taken away, changed or added – food in its most natural form. However, nothing is natural anymore! Most produce is hybridised if not genetically modified. Our soils are depleted of vital nutrients, produce is hydroponically grown and shipped around the world before it ends up on our plate and our animals are fattened in feedlots on refined grains.
Hannah Kaye’s gluten-free, dairy-free and nut-free lunchbox ideas for young children on restrictive diets
INGREDIENTSFilling2 eggs 400 g roughly minced chicken leg and thigh meat 1 tsp toasted coriander seeds 1 tsp toasted fennel seeds Freshly picked thyme Freshly picked rosemary 1 onion finely chopped Orange and lemon zest Salt and black pepper Finely chopped parsley and coriander Oil for frying
Crumbed crust 200 g all-purpose flour 4 eggs, beaten 200 g seasoned breadcrumbs
METHOD1. Sauté onions, coriander seeds and fennel seeds until onions are soft and translucent and then add the lemon and orange zest. 2. Cool down sautéd mixture and add thyme, rosemary and finely chopped parsley and coriander and season whole mixture again.3. Mix cooled down mixture into cold, roughly minced chicken and fold through well and season again (if not sure of seasoning at this point cook off small amount to test seasoning). 4. Cook eggs for exactly 5 minutes in boiling salted water and chill in ice water until cooled down. Peel them and set aside. 5. Lay down a sheet of cling film and flatten a round-shaped sheet of chicken mince mixture onto the cling film. 6. Place egg in the middle of sheet and use the cling film to wrap mixture neatly and softly around egg to form a tight egg-shaped round. Repeat with second egg. 7. Set wrapped balls aside in fridge to firm up. 8. Set out three different trays and fill one with the flour, one with the beaten egg, and one with the seasoned breadcrumbs. 9. Take firmly set ball out of cling film and roll in flour first and then through egg and lastly through the seasoned breadcrumbs. Repeat by rolling in egg and breadcrumbs again for a crispier crust. 10. Fry at 160ºC for 9 to 12 minutes or until golden brown and mince is cooked but egg is still soft and runny inside.
We have used our own Boschendal pasture reared chickens and pasture reared eggs to make this month’s Scotch egg recipe – a lighter version of the traditional Scotch egg. The nutrient density of pasture reared eggs is far superior over battery eggs or even free range eggs.
The premium in price of pasture reared is justified if you look at the nutrition table below.
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