I know it seems like I start a lot of these posts by saying that I’ve made a great dish for a bad movie that I didn’t really like, and….here we are again.
We are at Dinosaur, y’all!
Known for it’s photo-realistic animation of CG dinosaurs against a real life backdrop, this is the one that usually emits this response:
‘It was for Dinosaur.’
‘Which one is that?’
‘It was the one with dinosaurs.’
‘Huh, I don’t remember it.’
‘That’s probably for the best.’
It was post-Renaissance, and the Disney corporation was seemingly rudderless, veering wildly between wacky Dreamsworks-type comedy (see: Emperor’s New Groove) and overly complex animation with little heart (see: Treasure Planet, this).
But like always, I’m not here to talk about the movie so much as I am the inspiration for my newest recipe. My only awareness of this movie before my husband and I watched it for the first time was a long trailer involving this dinosaur egg moving from the safety of mother’s nest across land, sky, and sea through a series of adventures.
So an egg it is. I just did an egg from my previous recipe here, but it wasn’t a featured ingredient, so I figured I was okay. I’ve been eating scotch eggs for years, and they were always on my list of dishes I wanted to try to make. In fact, my husband and I even tried one at Epcot ( and Wizarding World, but don’t tell anyone we were traitors).
A Scotch Egg, for those uninitiated, is a soft-boiled egg that has been wrapped in sausage and then breaded and deep-fried. Basically, the most amazing thing ever. Other than the egg, I kept the recipe vegetarian to reflect the dinosaur’s diet. I included a habenero pepper dijon dressing to represent the meteor that figures into the plot and a bit of fresh ribboned asparagus, a known aphrodisiac, to represent a particular monkey character why is trying the be a… let’s call him a matchmaker. Because it sounds nicer than wannabe pimp.
But now’s not the time for discussing big, feathered hats and shoes with fish in the heel. It’s time to deep fry some eggs!
Scotch Egg with A Warm Kale Salad
Prep Time: 30 minutes
Cook Time: 15 minutes
Warm Kale Salad
1 cup mushrooms, sliced
1 bunch fresh kale, chopped
10 spears asparagus
4 tablespoons salted butter
1 bunch fresh watercress
Wash the asparagus and then, using a vegetable peeler, carefully shave the asparagus into thin ribbons. Cover with cold water and set aside. Wash and dry watercress and set aside.
Melt butter in a saute pan. Add the mushrooms and cook over medium heat until they are nicely browned. Remove the mushrooms from the pan and add the kale. Saute just until slightly wilted. Toss ingredients together and plate with scotch egg and spicy honey mustard dressing.
Spicy Honey Mustard Dressing
1 habernero pepper, seeded and finely diced (plus extra slices for garnish)
1/4 cup dijon mustard
1/4 cup creme fraiche
1/4 cup honey
2 cups water
1/4 cup vegetable oil
Place the water and pepper in a small saucepan on the stove and simmer until the pepper softens. If the water evaporates before the pepper is soft, add more water. This filled my kitchen with a pretty toxic steam that made it hard to breath for a few minutes, so if you’re sensitive, you may want to choose a pepper with less heat to it, like a jalapeño.
Once the pepper is soft, remove it and the water from the heat and allow to cool to room temperature. This step can also be done ahead of time. After the pepper has cooled, place all ingredients in a blender and puree. If you’d like the dressing thinner, add some water while you are blending. Set the dressing aside and chill.
6 large eggs
6 oz ground pork sausage
1/2 cup flour
2 eggs, lightly beaten
2 cups panko bread crumbs
Fill a pot with water and bring to a boil. Carefully lower the eggs into the water and cook on a gentle boil for 6 to 7 minutes. You should probably set a timer for this step. I cooked mine for 6 minutes and 45 seconds and they were perfect. Remove the eggs from the water and place in an ice bath or very cold water and allow to chill for 5 minutes. Then, running under cold tap water, peel the eggs, starting at the fat end where the air pocket has formed. This step was much easier than I anticipated, and the eggs peeled with no trouble, but I was not using fresh eggs. Store the eggs in the fridge until you are ready to serve. This step can be done several days in advance if you’d like.
Place one ounce of raw ground pork between two pieces of parchment, or a larger piece folded over. Using a large flat object (I used the bottom of the pan I cooked my eggs in), flatten the sausage out into a thin sheet. Carefully wrap the sausage sheet around the soft-boiled egg. Repeat this step for all the eggs.
Place the flour, beaten eggs, and bread crumbs in three separate bowls or container, creating a breading station. It would be preferable to do this next to your fryer or a pan with vegetable oil on the stove top. Roll the eggs in the flour, and then coat with the raw egg before coating them in the breadcrumbs. You should get a pretty good coating on the eggs, and they will look quite a bit larger.
Place the eggs in the oil and cook until golden brown all around the outside. Carefully slice the egg in half and serve on top of the warm kale salad with a dollop of the spicy honey mustard and some thin sliced of fresh habenero if you’d like an extra bite.
This dish was easy and delicious. It’s not as complicated as it seems. I was intimidated for years by thinking it would be too hard to achieve a good scotch egg, but overall it was pretty easy. It is a nice salad option that could be thrown together for a supper (or a breakfast) that is visually very appealing. I will be enjoying this one again for sure. Unlike the movie…..