Loris Stuffed Eggs Food

STUFFED COCKTAIL EGGS

Steps:

• Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
• For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
• For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

LORI'S STUFFED PAPAYA

Steps:

• Heat oven 350.
• Half papyaya. Scoop out seeds. Discard.
• Chop 1/3 of the flesh. Place in a bowl.
• Reserve rest for another use.
• Salt papaya halves. Invert for 20 minutes.
• Rinse. Dry well.
• To papaya in bowl, add rest. Mix well.
• Fill papaya halves with mix.
• Place on a baking sheet. Bake 40 minutes.
• YUM!

LORI'S STUFFED SQUID

Steps:

• Clean squid. Leave whole. Chop tentacles.
• Place tentacles on a food processor with the shrimp, egg, salt, pepper, nutmeg, cayenne and cream.
• Pulse until well blended.
• Stuff squid with mix. Secure ends with toothpicks.
• Heat butter in a deep skillet.
• Add shallots. Saute 3 minutes.
• Add tomatoes. Saute 3 minutes.
• Add wine. Bring to a boil. Reduce 5 minutes.
• Add cream. Bring to a boil.
• Add squid. Reduce. Simmer 8-10 minutes or until just cooked through.

LORI'S STUFFED EGGS

Steps:

• Hard boil eggs. Let cool in ice water. Dry. Peel. Half.
• Scoop yolks into a food processor.
• Add the butter, garlic, meat, chives salt, pepper and cayenne.
• Puree until smooth.
• Pipe back into eggs with a pastry bag.
• Garnish with any combination of the capers, dill, almonds, pimento or paprika.
• Chill 1 hour.