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Mini Scotch Eggs, Mexican FrittataBites, Prawn Toasts and Stuffed Vine Tomatos

Ingredients

MINI BAKED SCOTCH EGGS INGREDIENTS:

4 eggs
100g sausage meat
20g gluten-free rice flour
100g gluten-free breadcrumbs

 

MEXICAN BACON FRITTATA BITES INGREDIENTS:

400g tofu
20g no egg replacer gluten free powder
10mls water
10mls rapeseed oil
1 red onion, finely diced
1 red pepper, diced
1 jalapeño, diced
10mls Lion Cool Salsa
½ tsp. ground cumin
¼ tsp. chilli powder
20g cooked black eye beans
20g spinach, chopped
Salt and black pepper

PRAWN TOASTS INGREDIENTS:

100g prawns
1 egg white
1 garlic clove
3 tsp Lion Piri Piri Hot Sauce
2 spring onions
½ tsp salt
20g sesame seeds
8 slices white bread

 

GREEK BAKED STUFFED VINE TOMATOES INGREDIENTS:

6 vine tomatoes
2 garlic cloves
10mls rapeseed oil
1 white onion, finely diced
1 small courgette, finely diced
50g Arborio rice
1 tbsp. Lion Tomato Ketchup
1 tbsp. sea salt
1 tbsp. fresh parsley, chopped

Method

MINI BAKED SCOTCH EGGS METHOD:

Hard boil 2 eggs and mash with a fork
Take a large spoonful of sausage meat and flatten into a disc in the palm of your hand
Add a teaspoon of the mashed egg into the middle of the disc
Bring the edges of the disc together so the sausage meat makes a ball around the egg and continue with the rest of the sausage meat
Whisk two raw eggs together
Roll the sausage balls in flour, whisked egg and breadcrumbs
Place on a baking sheet and bake for 30 minutes at 160 C until golden brown

 

FRITTATA METHOD:

Place the no egg replacer powder and water into a blender and blend
Remove any liquid from the tofu and place it in the blender
Pulse the blender a few times until the mixture is semi-chunky and set aside
Heat the oil and sweat off the onions, pepper and jalapeño
After a couple of minutes add the black beans and spinach
Once the spinach has wilted add the tofu mixture and mix well
Spoon the mixture into an oiled muffin tin and bake at 160 C for 30 minutes until the tops are golden brown

PRAWN TOASTS METHOD:

Put all the items apart from the bread and sesame seeds into a food processor and blend until you have a paste
Remove the crusts from the bread and cut into 4 triangles
Spread the prawn paste on one side of the bread and sprinkle on sesame seeds
Shallow fry or deep fry the toasts for 40 seconds until golden brown

STUFFED TOMATOES METHOD:

Cut the tops off the tomatoes and scoop out the flesh
In a food processor blend the tomato flesh and garlic and set aside
Fry the onion for a few minutes until soft and add the courgette cooking for a further 3 minutes. Stir in the rice cooking for two minutes and add the tomato mixture and Lions Tomato Sauce, then simmer for 2 minutes and add the salt and parsley
Place the empty tomato shells onto a baking tray and spoon the mixture into each
Replace the tops and drizzle with a little oil
An oven at 160 C for one hour until the tomatoes have caramelised and the rice is cooked
Accompany all 4 dishes with dip pots containing Lions Thick & Creamy Mayonnaise and Thai Sweet Chilli Sauce

 

Serves 1 platter

AAK Foodservice (A Trading Division of AAK (UK) Limited)

Registered in England with Company Number 1585686 and VAT Number GB 475 4800 31

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