Delia Smith Brown Bread Food

PRAWN COCKTAIL A LA DELIA SMITH

Steps:

• PRAWNS:.
• The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself.
• Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those.
• To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour.
• After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink.
• As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder.
• Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread.
• Place them in a bowl, cover with film wrap and keep in the fridge until needed.
• TO MAKE THE SAUCE::.
• Take mayonnaise and add it to the rest of the sauce ingredients.
• Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed.
• ASSEMBLY.
• When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce.
• Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass.
• Serve with brown bread and butter.

DELIA SMITH'S TRADITIONAL SCOTCH EGGS WITH FRESH HERBS

Steps:

• Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.
• Next, mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour.
• Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape of roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over.
• Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.
• Now heat 1 1/2 inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375 degrees F (180-190 degrees C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread- if it turns golden brown within a minute, the oil is hot enough). Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown color. Drain on crumpled silicone paper (parchment), or paper towels.
• Serve warm or cold. May be served whole, or halved. Good with mustard or chutney, for dipping.