Whole 30 Day 4 & 5 - New Recipes

Scotch Eggs

Ingredients

5-6 large brown eggs (1 beaten)

1/2 pound to 1 pound of good quality breakfast sausage meat

Fresh chives, Chopped

Tablespoon or so of Mustard (optional)

Fresh ground Salt and Pepper

Arrowroot or Tapioca Flour

Preference of cooking oil or Ghee 

Preparation

Have three bowls ready, one with a beaten egg, 1 with seasoned flour (salt and pepper) and 1 with plain flour. 

Set eggs out in advance allowing them to come to room temperature. Combine mustard and Chives with sausage meat in a bowl, season lightly with pepper. Boil eggs to preferred hardness, 2 to 3 minutes for medium (slightly runny yolk) and carefully peel. Dry peeled eggs and roll into seasoned flour, mold sausage meat around the egg evenly. Roll the meat-wrapped egg into seasoned flour and shake off any excess, then dip into beaten egg remove excess, and roll into the plain flour. Once all eggs are wrapped and floured there are two options for cooking them. 

1)      Heat oil in a sauce pan until just smoking, reduce heat slightly and place eggs into hot oil (Oil should come about half way up the side of the eggs. Cook until golden brown (3-4 minutes per side) and serve.

2)      Melt some ghee and brush unto floured eggs, Place eggs into a muffin tin or baking sheet and bake in the oven at (375 degrees Fahrenheit) until golden brown.

Chicken and Broccoli Stir-Fry

Ingredients

2 boneless skinless chicken breast

2 eggs

1 bunch fresh young broccoli (Broccolini), cut into thirds.

1 generous handful of button mushrooms, cut into halves. (or thirds for the bigger ones)

Fresh Ginger to taste, minced or grated. 

Fresh lemmon grass to taste, finely chopped.

1 clove of garlic, finely chopped.

Coconut oil

Coconut Aminos (Soy sauce substitute)

Red pepper flakes (optional)

Preparation

Set chicken out in advance to bring to room temperature, using a sharp knife butterfly the chicken and then slice on an angle into thumb-sized strips. Season with salt and pepper. Heat oil in a large saucepan or wok, once hot add chicken saute until 50 percent is cooked then add garlic. Once garlic is fragrant and crispy add vegetables and saute. Then add aminos allowing it to stain the chicken and vegetables. Then add Ginger and lemon grass, saute 2 minutes longer and place into a serving bowl. Wipe out the hot wok with a damp cloth, add a little bit more oil and once hot add two eggs (beaten) and stir into wok. Then add chicken stir-fry back to wok and saute together. Serve immediately.