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The simplest way to peel a boiled egg is to firmly rap the more pointed end of the egg on a hard surface. There’s an air bubble in there that will help lift the shell and membrane away from the white and make it easier to peel.
Photo by Patricia Niven
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“The Beer Kitchen” is filled with a variety of recipes that can be cooked with or pair nicely with beer.
Courtesy of Hardie Grant Books
2 servings SERVINGS
- 3 medium eggs, at room temperature
- 1/2 medium onion (50 g/2 oz/1/2 cup), very finely chopped
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon chilli (hot pepper) flakes, crushed
- 1/2 tablespoon very finely chopped sage leaves
- 1/2 tablespoon each of very finely chopped thyme, parsley and mint leaves small knob of unsalted butter
- 1 litre (34 fl oz/4 cups) groundnut, grapeseed or other neutral oil, plus extra for greasing
- 50 g (2 oz) black pudding, at room temperature, finely chopped
- 100 g (3-1/2 oz) sausage meat (breakfast sausage), at room temperature
- 100 ml (3-1/2 fl oz/scant 1/2 cup) traditional bitter (you may not need all of it)
- 2 tablespoons milk
- 50 g (2 oz/heaped 1/3 cup) plain (all-purpose) flour
- 100 g (3-1/2 oz/1 cup) panko breadcrumbs
- Beer Mustard (see below), to serve
- This is simplicity itself. Use a beer local to you that isn’t too bitter.As my closest brewery is Kew Brewery, I use the Botanic, which has a hint of juniper in it175 g (6 oz) yellow mustard seeds
- 175 g (6 oz) black mustard seeds
- 175 ml (6 fl oz/3/4 cup) cider or Beer
- 1 teaspoon English mustard powder
- 300 ml (10 fl oz/1-1/4 cups) local beer, not too bitter
- 2 teaspoons fine sea salt
- 4 tablespoons heather honeySoak the mustard seeds in the beer overnight at room temperature.
- When you’re ready to make the mustard, sterilise your jars and the lids in a large pot of boiling water.
- Reserve 2 tablespoons of the grains of the mustard seeds and then put all the other ingredients in a food processor and blitz until smooth.
- Stir through the reserved mustard seeds and spoon into the sterilised jars.
- You can use it immediately but it’s better if left for a week before using as it mellows and amalgamates better.More from The Beer Kitchen:Beer Sausage Recipe
- Fluffiest Falafel Recipe
Reprinted with Permission from The Beer Kitchen and Published by Hardie Grant Books. PRINT RECIPE