Scotch Eggs in the Air Fryer

A hard boiled egg, wrapped in sausage meat, coated in breadcrumbs and deep fried becomes a Scotch egg.

There are various explanations regarding the origin of the name of these traditional British snacks. They were first mentioned in Britain in publications from the early 1800s, so they have been around for quite some time.

The advent of the air fryer makes cooking them so much easier and healthier. Instead of deep frying, just give them a quick spray with a can of oil before they go into the air fryer.

Served at room temperature they make a perfect addition to lunch boxes, summer buffets and picnics.

Serve with Spicy Tomato Sauce (recipe below) for dipping.

6 large eggs, hardboiled and peeled
600g pork sausages
1 very small onion, grated (optional)
1 tsp mixed dried herbs
Salt and freshly ground black pepper, to taste
2 eggs, beaten
1 cup (or maybe a bit more) panko breadcrumbs (or ordinary breadcrumbs)
Fresh herbs or thinly sliced spring onion to garnish
Spicy Tomato Dipping Sauce:
½ cup tomato ketchup
1 Tbs Worcestershire Sauce
1 clove garlic, crushed
2 Tbs vinegar
1 small onion, grated
1½ Tbs honey
½ tsp hot English mustard
2 tsp grated fresh ginger

While the eggs are boiling, remove the casings from the sausages and discard them. Mix the sausage meat with the onion, herbs, salt and pepper. Divide the mixture into six and flatten each portion into a circle about four inches (10cm) in diameter. Place an egg on each, wrap the sausage meat around the egg and pinch to close any holes an make a nice oval ball. Roll each one in beaten egg then breadcrumbs, patting them in to cover evenly. Can be made ahead to this point and kept refrigerated for up to several hours. My eggs were not very big so I hardboiled 7 rather than 6.

Place the Scotch eggs in an air fryer in one layer and preferably not quite touching. Spray lightly with oil then cook at 200°C for about 20 minutes. After 10 minutes turn them over and spray again.

Remove from air fryer when cooked and leave to cool. Serve cut in half, garnished with herbs or spring onion and with the sauce for dipping.

Makes 12 egg halves

Sauce: heat ingredients together in a saucepan, then cool. Use as a dipping sauce for Scotch eggs, sausage rolls and empanadas.

Salmon with Shaved Beetroot & Avocado

This colourful salmon dish will appeal to beetroot fans. Serve it as a light but satisfying main course for two or a starter for four. 

2 portions salmon (350-400g)
1 rounded Tbs each salt and sugar
1 medium beetroot
2 small avocados (or one large one)
Olive oil, Lemon juice
Salt and freshly ground black pepper
1 Tbs snipped chives
Balsamic glaze

Place salmon in a plastic container with a lid. Add the salt and sugar and turn to coat. Cover with the lid and refrigerate for a day or two, turning 2 or 3 times. Drain and pat dry with paper towels. Salmon can be wrapped in plastic wrap at this stage and frozen for up to a month. Thaw to use in this recipe. Remove and discard skin and cut salmon into 1cm dice. Add olive oil and lemon juice to taste.

Peel beetroot then shave thinly using a mandoline slicer, or the thin slicing attachment on a food processor. Season with olive oil, salt and pepper to taste, separating the slices so each one is well-coated. Arrange beetroot on 4 individual serving plates in an overlapping circle, leaving a space in the middle for the avocado.

Peel avocado and mash with a fork, adding salt, olive oil, lemon juice and pepper to taste. Divide between the four plates, piling into the middle. Top with the salmon, then garnish with the chives, balsamic glaze and freshly ground pepper.

Serves 4 as a starter or 2 as a light main dish

Grilled Steaks with Board Dressing

This dressing to serve with grilled steak is prepared on a chopping board, while the steaks are cooking. It comes from a website called Certified Angus Beef and takes an ordinary steak to another level.

I have heard several well-known chefs say that steaks should be seasoned with salt and pepper a good hour before cooking. Since I adopted this advice I have found that it really does make a difference to the flavour of the meat. If you only have time to make it half an hour, so be it, anything is better than nothing.

4 rib-eye steaks each weighing 200-250g
Salt and freshly ground black pepper, to taste
½ cup fresh parsley
8 sprigs fresh thyme, leaves only
2-3 leaves fresh sage
2 small sprigs fresh rosemary
2 cloves garlic
1 spring onion or shallot
3 Tbs olive oil
2 Tbs balsamic vinegar or glaze
2 tsp Dijon mustard
2 tsp soy sauce (optional)

Season steaks on both sides with salt and pepper at least an hour before cooking. Preheat grill or barbecue to medium high.

Place the herbs, garlic and spring onion or shallot on a chopping board and chop very finely, adding a little salt and pepper and one Tbs of the oil.

Cook steaks to desired doneness then place them on top of the herb mixture, turning to coat. Cover loosely with a piece of foil and leave for 5 minutes while you mix the sauce. In a small bowl mix the mustard, balsamic vinegar or glaze, soy sauce (if using) and 2 Tbs olive oil.

Slice steaks downwards, while they are on the herb mixture and arrange the meat on 4 serving plates or one large platter. Scrape the herbs and any pan drippings into the bowl with the dressing and whisk to combine. Spoon dressing over the steaks and serve.

Serves 4

Salmon Poke Bowl

According to Google, poke bowls (pronounced pokee) originated in Hawaii but are now deeply-rooted in Japanese cuisine. Poke means “cut into pieces” and refers to the slices or cubes of raw fish that are served in a bowl, along with rice, vegetables, dressing and seasoning.

A poke bowl is usually an individual serving, with the various ingredients arranged in groups. In this version, which I created as part of a buffet lunch where I had been asked to bring a plate, I made one large poke bowl, with the ingredients evenly layered in the serving dish.

I have always made my own salad dressings but this roasted sesame dressing is an exception. I buy it from Woolworths and we always have a bottle in the fridge. If you have never tried it I should warn you that it’s addictive. Guaranteed to perk up any salad!

1 cup sushi rice
2 Tbs rice wine vinegar
1 tsp sugar, or to taste
Salt and freshly ground pepper, to taste
300g fresh salmon
1 Tbs olive oil
2 tsp grated fresh ginger
1 finely chopped birds-eye chilli (optional)
1 Lebanese cucumber, half  the peel removed, sliced
1 carrot, peeled and shredded into fine julienne
1 avocado, sliced
3 eggs, hardboiled and quartered
½ red onion, thinly sliced (or spring onions)
Coriander leaves
Black sesame seeds
1 Tbs pink peppercorns (optional)
Kewpie Japanese roasted sesame dressing (see note below)

Cook the rice in boiling salted water then rinse, drain thoroughly and mix in the rice wine, sugar and seasoning to taste, while it’s still warm. Spread over the base of a large serving dish. Remove skin and trim any stringy bits from the salmon, then cut it into 1cm cubes. Mix it with the olive oil, grated ginger and chilli if using.

Arrange the ingredients evenly over the rice, in the order they are listed. Finish with a sprinkle of black sesame seeds and some pink peppercorns if you have them. Lastly drizzle with the dressing and serve immediately.

If preferred serve the ingredients in 3 or 4 individual bowls.

Serves 6-10 as a side dish

Note: Kewpie Japanese roasted sesame dressing is available in Australia in the Asian aisle of most supermarkets. Here is a photo of the bottle so you know what it looks like and a recipe to make your own if you can’t buy it where you live.

Variations: add baby tomatoes, halved. Use raw tuna instead of salmon.

Mediterranean Baked Fish with Feta

When we were posted to Israel we had a cleaning lady who was also called Linda. My Hebrew was pretty basic, but she spoke Italian and I speak Spanish so we communicated in a weird combination of all three. A certain amount was lost in translation, but we managed.

When Linda’s son had his Bar Mitzvah she invited us to the celebration. We got terribly lost on the way and as we pulled up at the address we had been given – a huge building in the centre of town – we were feeling somewhat frazzled. The sound of a big party was wafting down the stairs so we ran up to find a room packed with over 200 guests seated at tables for 10. Linda was nowhere to be seen, so not wanting to make a point of having arrived late we spotted a couple of empty seats in the far corner and sat down. We were onto our second glass of wine and having a jolly time when suddenly the band started to play, everyone stood up and in walked the bride and groom. “Holy Dooley” said Matthew, “wrong party.”

It was impossible to leave without shaking hands with the happy couple as they were blocking the only exit. We left them looking somewhat bemused and no doubt thinking, “Who invited them?”  We eventually found our party at the other end of the building.

Linda gave me this easy recipe for a Mediterranean all-in-one fish dish. If you have more mouths to feed, the onions and potatoes “pad it out”, as my mother used to say, but I often leave one or both of them out. If preferred, serve potatoes, rice or Israeli couscous as a side dish.

This recipe makes a quick midweek family dinner and is easy to halve or double. More people to feed? Bigger dish. It’s also great for casual entertaining and looks very colourful when you bring it to the table. I don’t usually measure the ingredients, just do it by eye.

1.5 kg firm white fish fillets
3-4 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
200-300g feta cheese
200-300g olives, stoned (black or green)
12-15 baby onions or 1 large onion cut into 8.
12-15 peeled baby potatoes (optional)
200-250g cherry tomatoes, or sun-dried tomatoes, thickly sliced
½ cup olive oil
½ cup white wine or dry sherry
To serve:
3-4 Tbs chopped parsley, preferably flat-leafed
Extra Virgin Olive Oil (optional)

Preheat oven to 200°C . Cut fish into 2-3 cm chunks, mix with salt, pepper and crushed garlic and spread over a greased shallow baking dish. If using, cook baby onions and potatoes separately in boiling water for about 10 minutes, or until almost cooked then drain. If using a whole onion cut into 8, fry it for a few minutes in a little olive oil, or until softened.

Cut feta into cubes and evenly distribute, tucking them in between the fish to make a pretty picture. Add the olives, tomatoes, onions and, if using, the potatoes. Drizzle with the wine or sherry and then the oil. Recipe can be made ahead to this stage and kept refrigerated for up to a few hours.

Bake for 30 minutes or until fish is cooked. Sprinkle with chopped parsley and drizzle with a little more oil (optional). Serve with a crusty baguette to mop up the juices and a big green salad or some steamed green beans.

Serves 6-8

Crispy Air Fryer Chicken Burgers

Everyone loves crispy fried chicken, but few people these days are into deep fat frying. We know it’s not good for us.

The good news is that the recent arrival of air fryers in our lives has made it possible to achieve the same crispy finish without adding any oil – well, just a smidge from a spray can.

This recipe is simple and quick, not to mention healthy. A perfect mid-week dinner and one which will appeal to the kids. The photo shows the burger without the top of the bun, so you can see the filling. As you can see in the photo of the chicken on its own, it was really crispy.

4 chicken thighs
1/3 cup flour
1 egg, beaten
¾ cup panko breadcrumbs (you might need a bit more)
1 tsp salt and freshly ground black pepper, to taste
1 tsp paprika
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
Spray oil (olive or canola)
4 brioche buns
8 Tbs mayonnaise, preferably home-made
A little chilli sauce such as Sriracha (optional)
1 avocado, sliced
Lettuce leaves
Thinly sliced red onion (optional)
1 tomato, sliced

Trim chicken thighs and open them out, so they are of an even thickness. Place the flour, egg and breadcrumbs in three separate bowls. Mix the salt, pepper, paprika, garlic powder and herbs into the flour. Coat the chicken pieces with the seasoned flour, then coat with egg and lastly the breadcrumbs, pressing them in well. Chicken can be prepared to this point and refrigerated for up to several hours.

Spray the base of an air fryer with oil, place chicken pieces on the base, in one layer. Cook for 15 minutes at 200°C, turning halfway through and spraying again. Chicken should be cooked after 15 minutes, but it may need up to another five minutes, depending on your air fryer and the thickness of the chicken. It will also take a little longer if chicken has been refrigerated.

While chicken is cooking prepare the other ingredients. Split the buns and lightly toast them. If liked, mix some  Chilli sauce such as Sriracha into the mayonnaise.

Spread mayonnaise on both sides of the buns. Fill with the crispy chicken, lettuce, avocado, tomato and onion.

Serves 4

Asparagus with Smoked Salmon, Poached Egg & Quick Hollandaise

Asparagus goes very well with smoked fish and with eggs. This recipe uses both and ties all the ingredients together with a delicious herby hollandaise sauce, which takes no time at all to make.

It’s best to be cautious on timing the first time you make the sauce. Microwave ovens vary and it may only need 10 or 12 seconds on High in yours.

10-12 spears asparagus
4 slices smoked salmon
2 large eggs
Quick Hollandaise Sauce:
2 egg yolks
3-4 tsp lemon juice
pinch of salt and cayenne pepper
60g butter, melted
1 Tbs chopped fresh tarragon (optional)
To garnish:
Pink peppercorns (optional)
Extra virgin olive oil

Trim and wash asparagus and place in a frying pan. Add cold water to cover, then turn on the heat, bring to the boil and cook for 3 minutes or until al dente. Drain on paper towels then arrange on two heated serving plates. Meanwhile poach the eggs and make the sauce.

Arrange a poached egg and two slices of smoked salmon on each serving of asparagus. Garnish with the sauce, a few pink peppercorns, if using and a drizzle of olive oil.

Quick Hollandaise Sauce: place egg yolks, lemon juice, salt and pepper in a heatproof bowl and whisk with a balloon whisk to combine. Whisk in the hot melted butter, then zap in the microwave for 14-15 seconds on High (no more or the egg yolks will scramble). Whisk vigorously to combine, add the tarragon and serve.

Serves 2

Three-Cheese Semolina Gnocchi with Gremolata

This recipe originally appeared on Donna Hay’s website, but it’s not there any more. The original version serves 10-12 so I halved it to serve six as a starter. The recipe uses an Italian cheese called Taleggio in the gnocchi mix, but you could also use something stronger such as Gruyere or Cheddar.

750 ml milk
1 cup semolina
3 egg yolks
100g grated Taleggio cheese (or substitute Gruyere or strong cheddar)
Salt and freshly ground black pepper
A few sprigs of fresh marjoram
½ cup grated mozzarella
½ cup grated parmesan
Gremolata:
1 Tbs finely chopped parsley
2 tsp finely chopped fresh marjoram
2 Tbs olive oil
2 tsp lemon juice
2 tsp lemon rind (removed with veg peeler then shredded finely)
1 small clove garlic crushed

Place milk in a non-stick saucepan and bring to the boil. Gradually mix in the semolina, using a wooden spatula. Cook for 2-3 mins or until thickened then remove from the heat. Mix in the egg yolks, the cheese and season to taste. Scrape into a lightly greased square or rectangular dish. Mine is 20 cm square. Refrigerate for 2-3 hours or until firm.

Meanwhile make the gremolata by mixing all ingredients together in a bowl or a jar with a lid.

When ready to serve, turn on the grill. Cut the gnocchi into six evenly sized rectangles and place on an oven tray lined with baking paper, leaving some space between each one. Sprinkle with the marjoram, the mozzarella and the parmesan. Grill for 2-3 mins or until cheese is golden and melted. Arrange on 6 serving plates and top with the gremolata. Drizzle a little extra virgin olive oil around the gnocchi.

Serves 6 as a starter

Variations: instead of taleggio you could use goat’s cheese. Instead of fresh marjoram you could use oregano or thyme

Stuffed Peppers

Stuffed peppers or capsicums are delicious served hot or at room temperature.

The filling is flexible. This version has a vegetarian filling, but if preferred you can add some browned minced beef, chicken or pork, or some chopped ham.

4-6 small to medium capsicums (peppers), red or yellow
Filling:
1 cup rice, quinoa or pearl (Israeli) couscous
Salt and freshly ground black pepper, to taste
2 Tbs chopped fresh parsley
1 clove garlic, crushed
Finely grated rind and juice of 1 lemon
1 cup crumbled feta cheese
½ cup pine nuts
Olive oil
½ cup home made breadcrumbs
To garnish:

1 long green chilli, thinly sliced (optional)
Or fresh parsley leaves

Preheat oven to 200°C.

Cook the rice, quinoa or pearl couscous in boiling salted water until al dente, drain well.

Cut capsicums in half lengthwise and remove seeds. Place cut side up in a large oiled baking dish in one layer. Mix ingredients for filling, except for the olive oil and saving a bit of the feta and pine nuts for the topping. Fill the capsicum halves.

Mix the saved feta cheese and pine nuts with the breadcrumbs and sprinkle on top. Drizzle generously with olive oil. Bake for 30-40 minutes, or until the capsicums are starting to char a bit – see photo.

Garnish with the green chilli – or some fresh parsley leaves – and serve hot or at room temperature.

Serves 6-8

Rhubarb Compote with Ginger and Pistachios

We grow a lot of rhubarb which I usually make into pies and crumbles, or a simple compote for breakfast. We give the rest away to friends.

This recipe is light and refreshing as well as being gluten-free. To make it dairy free, swap the whipped cream for coconut cream or coconut yoghurt. Don’t be put off by the olive oil at the end – give it a try, it’s delicious.

1 kg rhubarb, trimmed and cut into 2cm lengths
½ cup water
2 Tbs or more sugar, honey or maple syrup, to taste
1 Tbs grated fresh ginger
Juice of 1 orange
Topping:
Whipped cream (or coconut cream or yoghurt)
Lightly toasted shelled pistachio nuts
Extra Virgin olive oil

Place rhubarb, water and sweetener in a large saucepan and cook, stirring often for 10-15 minutes or until the rhubarb is soft. Add the ginger and orange juice and leave to cool. Keeps in the fridge for several days.

Toast the nuts by stirring them over medium heat in a dry frying pan until lightly toasted. Whip the cream. Serve the compote in individual serving dishes – martini glasses look pretty. Top with the whipped cream, then a few pistachios and a drizzle of oil.

Serves 8

Note: if liked add a little sweetener and/or vanilla essence to the whipped cream or coconut cream.