Wicklewoods Anglesey Eggs Food

ANGLESEY EGGS (WELSH)

Steps:

• 1. Cook the potatoes in boiling water for about 15 minutes, or until soft. Drain and mash.
• 2. Cook the leeks in a little water for 10 minutes. Drain. Stir into the potatoes with a little black pepper.
• 3. Peel the eggs and cut into halves or quarters lengthwise.
• 4. Preheat oven to 400F. Grease an ovenproof casserole dish with butter (or use nonstick cooking spray)
• 5. Pour butter into a pan and melt over medium heat. Whisk in the flour until blended and then slowly whisk in milk. Add nutmeg. Bring to a gentle boil and cook 2 minutes, whisking, until thick and smooth. Remove from heat and stir in half the cheese and season to taste.
• 6. Put potato mixture into dish and arrange egg slices over the top. Top with cheese sauce and the sprinkle remaining cheese on top.
• 7. Put into oven and bake 15-20 minutes or until bubbly and golden brown.

ANGLESEY EGGS

Steps:

• Boil the leeks for 5-10 minutes, strain and combine with the mashed potato.
• Season well and beat in half the butter until the mixture is fluffy.
• Arrange on a greased ovenproof dish.
• To make the cheese sauce, melt 1 ounce of butter in a saucepan and stir in the flour.
• Cook for 2 minutes, stirring constantly.
• Remove from the heat and gradually add the hot milk, mixing vigorously.
• When smooth, return to the heat and bring to the boil, stirring all the while.
• Allow to simmer gently until thick.
• Add nutmeg, most of the grated cheese and season to taste.
• Slice the hard-boiled eggs in half, lengthwise, and arrange on the bed of leek and potatoes.
• Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter.
• Bake at 200°C/ 400°F/ Gas Mark 6 until brown.

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

Steps:

• Preheat oven to 180c.
• In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• Take a boiled egg; roll it in the flour,.
• Cover the egg in a sausage meat portion.
• Roll it in the beaten egg and then in the breadcrumbs.
• Repeat this process for all the boiled eggs, set aside for five minutes.
• Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• Serve hot or cold.

WICKLEWOOD'S PICKLED EGGS

Steps:

• Peel and rinse eggs.
• Arrange in a sealable storage jar (such as a Kilner Jar).
• Add zest and spices and cover completely with vinegar.
• Wait a week then serve with salads or fish and chips.

WELSH ANGLESEY EGGS

Steps:

• Place the potatoes in a medium sized saucepan, cover with cold water, add a good bit of salt, loosely cover and bring to the boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. About 7 minutes before the potatoes are cooked, put the leeks in a steamer and steam over the potatoes, uncovered, for about 6-7 minutes until tender. Transfer the leeks to a clean tea towel and pat dry. Drain potatoes, return saucepan to a very low heat to thoroughly dry them out. Remove from the heat and mash with a potato masher. Add 1/4 cup of butter, the mustard and the steamed leeks and beat all the ingredients together until you have created a light, fluffy mass. Season with salt and pepper to taste, cover with a clean tea towel and a lid and set to one side while you prepare the cheese sauce.
• Preheat oven to 400°F Melt the remaining 1/4 cup of butter in a saucepan over low heat. Whisk in the flour and let cook for a minute or two; remove from heat if mixture begins to colour. Add milk gradually, whisking in as you do so. Increase heat and cook until mixture comes to a gently boil and thickens. If too thick, add a little additional milk. Add all but 2 tablespoon of the cheese and stir in well to melt. Season with salt and pepper to taste.
• Lightly butter a shallow gratin dish. Spoon the potato mixture around the outside. Fill the centre with the quartered eggs. Cover all with the cheese sauce and use rest of the cheese for the top. Bake for 20-25 minutes until golden brown and heated through. 4 serving. Serve with a traditional farmhouse dry cider.
• NOTE: Make sure to hard boil the eggs correctly so their yolks are not discoloured: place in cold water, bring to a rolling boil, let boil for just a minute, remove from the heat, cover and let stand 15-17 minutes. Run cold water and let sit in the cold water for 5 minutes before shelling and using.
• New Celtic Cooking.

WICKLEWOOD'S ANGLESEY EGGS

Steps:

• Cook the potatoes in lightly salted boiling water for about 15 minutes.
• Meanwhile melt 2oz of the butter in a frying pan and soften the leeks.
• Place the eggs in a pan of cold water with the vinegar and boil for 5 mins, drain and place in cold water.
• Pre heat the oven to 200c.
• Drain and mash the potatoes, season well and carefully stir in the cooked leeks.
• Pour the milk in a pan and add the cornflour and remaining 2oz of butter, slowly bring to the boil whisking (not stirring) continuously.
• Allow to bubble gently for 2 mins then add 2/3 of the cheese, season and stir well.
• Line a large shallow ovenproof dish or 4 small gratin dishes with the potato and leek mixture.
• Shell and halve the eggs, arrange on top of the leeks.
• Pour the cheese sauce over the eggs and sprinkle with the remaining cheese.
• Bake for 10-15 mins, serve hot.