How about scotch eggs, samosas?
Pete’s Spicy Scotch Eggs
Makes 4
Ingredients
1 egg for dipping
(ff)
1 tsp basil
1 tsp parsley
1 tsp English mustard powder
1 tbsp hot paprika
4 small eggs
(ff)
4 Sainsbury’s “Be good to yourself” extra lean Cumberland sausages
(0.5 syn per sausage)
6 tbsp Couscous
(ff)
Sprinkle of garlic salt
Method
Bring water to a boil with the eggs in; reduce the heat to a simmer for 6 mins. Remove and run under cold water until the eggs are cool, set aside.
De-skin the sausages and mix in a bowl with garlic salt, parsley, mustard, basil & paprika.
Lay out a piece of Clingfilm and place the meat on it, cover with a second piece of film and using a roller reduce to a thickness of about 4-5 mm.
Take the shells of the eggs, remove the top piece of film and roll one egg on the meat until it is covered, cut from the rest of the meat, wet your hands and roll the egg in your hand until it’s all covered & smooth, set aside until all are done.
In a bowl tip couscous and in another one egg beaten with a whisk. Take one scotch egg and dip into the egg mix, then the couscous then set to one side on a plate, when completed place all the eggs into the fridge for 30 mins to firm up.
Heat the oven to 180c and transfer the eggs to an oven-proof dish, cook for 25-30 mins until cooked & browned. Remove & allow to cool.
Pete’s Samosas
Veg Samosas (makes 36 )(1syn each)
1/2tsp garam masala
1/2tsp chilli powder
1/2tsp turmeric
1/2tsp cumin
1/2tsp hot madras curry powder
1/2tsp garlic salt
1tsp Amchoor powder
1tsp ground coriander
1 onion, finely chopped
(s)(sf)
6 Jus Rol Filo pastry sheets
(each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed
(ff)
110g frozen peas
(ss)(ff)
1 red chilli, deseeded & chopped
Method
In a microwave cook the peas for 5 mins, set aside. In a frying pan sprayed with Fry Light cook the curry powder, Amchoor, chilli powder, turmeric, cumin, curry powder, garlic salt, coriander, onion, potatoes & peas and stir-fry for 5 mins.
Remove from the heat and add the red chilli, garam masala, season well and set aside.
Heat the oven to 180c; line a baking tray with baking parchment. Working quickly, place six filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.
Place on a tray and spray with Fry Light and bake for 12-13 mins or until golden in colour, serve while warm.
