St. Patrick's Day is right around the corner (and so is Spring!) We're eagerly awaiting the emergence of the first tiny green buds to forage, and we have plans to tap some maple trees within the next couple of weeks, as well as Birch and Black Walnut a few weeks beyond that when the daytime temps get even higher. For my March Moon Meal recipe, I'm [hopefully] incorporating something with maple syrup, paired with healthy fats and proteins, to touch upon the importance of pairing healthy fats and proteins with sugary/starchy foods to stabilize the effects on blood sugar (and subsequently, hormones and mood). Before that though, I wanted to put out a couple of classic recipes from the region now known as the UK that I've tweaked to make a bit healthier. I have Irish on both sides of my family ancestry, and I thought it'd be a nice ode to my ancestors for St. Patrick's Day. I'm planning my own leg of lamb with mint jelly recipe that my grandfather's mother used to make, which I'll put out within the week.
Since I'm American uncultured swine (Ha!), I'll admit that anything having to do the world regions of Scotland, England, or Ireland meshes together in my mind and gets me in the mood for bagpipes and beer, so here's a non-Scottish, non-Irish pub favorite - Scotch Eggs. There are many contradictory tales of where the Scotch Egg actually comes from. In the article "The Contentious History of the Scotch Egg", the writer explains, "many others believe that the egg’s origins are in fact rooted in the coastal Yorkshire town of Whitby. Named after the establishment that invented them, William J Scott & Sons are said to have invented the ‘Scotties’ – the original eggs were covered in a creamy fish paste rather than sausage meat, before being covered in breadcrumbs. The sausage meat replaced the fish when the eggs began to be sold in big food shops, as it was easier to package. Variations of the original fish-covered eggs can still be purchased on the East Yorkshire coast." Well, wherever they come from, I'm a fan. Here's my Americanized, paleo, oven-baked version:
Gluten-Free Baked Scotch Eggs Recipe:
Preheat Oven to 400F
Boil 4 eggs (depending on how hard-boiled you want them). I covered the eggs in a pot with water and put on the lid. Then put the pot on a burner, bring to a boil, and turn off the heat once the water starts boiling. Leave on the burner for a good 20 minutes. After that remove the eggs from the hot water and let cool down.
While the eggs are boiling and cooling down:
Combine well: 1/2 lb ground beef and 1/2 lb ground turkey in a bowl
Add to the meat mixture and combine well:
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. poultry seasoning (thyme, sage, marjoram, rosemary, black pepper, and nutmeg mixture)
1/2 tsp. pumpkin pie spice mix (cinnamon, ginger, nutmeg, and allspice mixture)
1/4 tsp. sea salt
1/4 tsp. black pepper
Divide the meat and spice mixture into 4 equal parts.
In a small bowl, whisk together an egg and 2 tbsp. milk (almond, cow's milk, etc.) or water.
In another bowl, pour 1/2 cup of almond floud mixed with 1/4 tsp. sea salt.
When the boiled eggs have cooled enough to handle, peel them.
Making the Scotch Eggs:
Take one of the hard-boiled eggs and one of the four divided meat/seasoning mixtures. Very gently, pat down the meat mixture, put the egg in the middle, and wrap the egg in the mixture, molding it around the egg evenly. If your eggs are soft-boiled, be extra careful.
Dip and roll the meat-wrapped egg in the egg wash, then dip and roll in the almond flour/salt until thoroughly coated.
Repeat with the other 3 eggs.
Place on an oiled baking sheet and bake them for a half hour, until the almond flour is golden brown and the meat is cooked through.
Take out of the oven and let cool for 10 minutes before slicing.