Preheat the oven to 220˚C/200˚C fan/gas mark 7. In a large bowl, stir together the flour, sugar, baking powder and salt. Rub in the butter until the mixture resembles coarse crumbs. Stir in the chives. Gradually add the buttermilk, stirring the mixture together into a soft, sticky dough. Combine the dough into a ball, then […]
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whole eggs
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Easter scotch eggs
Add the brownies to a food processor and pulse to break down into crumbs (you can also crumble these with clean hands). Divide the mix into six equal portions. Press each portion into a rough 10x5cm rectangle, then place a caramel egg in the centre and wrap the brownie around it. Press into an egg […]
Curried smoked haddock scotch eggs
Put the haddock in a food processor with the parsley, cream cheese, curry powder, paprika, garam masala, lemon zest and juice. Pulse to break down the haddock. Add the mashed potato and pulse just to combine, without over-working the mixture. Season with plenty of pepper and a little salt, then place in the fridge for […]
eggs
How to make chocolate Easter eggs
Set out everything you will need, as you will need to work quickly once the chocolate is tempered. To temper the chocolate, place 300g in a bowl and heat for 30 seconds in a microwave set to medium, then remove and stir with a spatula. Repeat this process as necessary until all of the chocolate […]
Donal Skehan’s eggs benedict
To make the hollandaise sauce, place the egg yolks in a large heatproof bowl over a pan of gently simmering water. Whisk the yolks and slowly add the cubed butter, bit by bit. After each cube melts, whisk continuously until it is combined and the sauce has thickened. Add the lemon juice and a pinch […]