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It feels like Christmas has only just gone by but Easter is already well on its way and Easter eggs line supermarket windows. Last week, I attended Iceland’s “Feaster” dinner to kick start the Easter madness. Iceland Foods prepared a wonderful three-course meal for us, demonstrating just how easy a cracking Easter Sunday feast can be. They also had a wonderful display of their luxury Easter egg collection on the beautiful table, which definitely set my stomach rumbling.
But first, prosecco!
The event was held at the Good Housekeeping Institute in London and, anticipating the flock of bloggers and our cameras, there was a special Feaster flower wall set up! We were greeted with flutes of prosecco and left to take photos (and boomerangs, of course), of the beautiful table display, flower wall and ginormous pink balloons.
Once we were settled, we were led to the kitchen area for a short demo by none other than Iceland’s head chef, Neil Nugent. Neil Nugent also led the Power of Christmas event that Iceland hosted in 2017 so I knew we were in for a treat!
First up, a simple cod scotch egg and a secret poached egg in the middle. It is Easter after all. The first thing Neil taught us was a neat little trick to get the perfect, round runny egg. The trick is to get a small drawing pin and stab your egg with it before you place it in the saucepan. That’s it! Cook it for around 8 minutes and voila, you should have the perfect, round runny egg. Put your egg straight under a cold tap to cool it down and then when you crack the shell it should fall off easily.
COD SCOTCH EGGS
Now back to the cod scotch eggs. I’ve written out the full recipe for the Iceland cod scotch eggs because it was my favourite dish out of all those we tasted! It’s also the easiest to make at home but makes for a really impressive starter. It’s the perfect light option for Easter Sunday and couldn’t be easier to make with these basic Iceland ingredients.
What’s amazing is that the yolk will remain runny inside, despite the extra cooking time, because the heat can’t get through the white to continue to cook the yolk!
I hope that you will like this cod scotch egg recipe as much as I did! If you make this recipe, please don’t forget to rate it here and tag the pictures with #LittleSunnyKitchen, @IcelandFoods and #PowerOfFrozen on social media as I would really love to see your creations!
Cod scotch eggs
For the cod scotch eggs
- 1 ciabatta loaf (turned into breadcrumbs) 1/2 for coating and ½ for the filling
- 400 grams mashed potato
- 4 cod loins poached and flaked
- 1 lemon zest
- 100 grams Argentinian prawns blitzed
- 15 grams parsley frozen
- 180 grams vintage cheddar grated
- 1 tbsp English mustard
- Sea salt and cracked black pepper to taste
- 6 eggs poached for 6 minutes 10 seconds
For the coating
- Remaining ½ of the breadcrumbs
- 6 beaten eggs
- 200 grams plain flour
- In a large bowl mix all of the cod scotch eggs ingredients together (except for the poached eggs) until well combined.
- Divide the mix into 6 balls. Take a ball at a time and push down onto cling film to flatten.
- Place a boiled egg into the centre and fold the mix over and around the egg using the cling film to lift the mix.
- Once all the eggs have been coated in the mix, place onto a tray and chill for 30 mins.
- When ready to coat, place the chilled scotch egg into the flour, egg and then breadcrumbs to coat.
- Heat 2 inches of oil in a heavy bottom pan over a medium and use a thermometer to monitor the heat being careful not to take the temperature above 170c, shallow fry the eggs for around a minute until golden.
- Finish in a preheated 190c oven for 10 minutes.
Of course, after the demo, we returned to our seats, eager to actually try this amazing dish. It was served up with a clever sour cream and mayo-mustard sauce that was also designed to look like an egg! No detail was spared but I was amazed at just how simple this dish would be to recreate.
Swiftly after the starter (and more prosecco), came this gorgeous main dish. We were served Iceland British Class A Turkey Crown on a mole sauce with butternut squash, quinoa, tender stem broccoli and an edible egg shell. Yes, edible egg shell! This amazing topper simply melted in the mouth and was a lovely Easter addition to our Feaster meal.
After the mains, we were led back to the kitchen area for another demo, this time involving hot cross buns. We were shown two ways of serving up hot cross buns as little nibbles, which involved lots and lots of cheese. The first way to serve them is simply with a large helping of melted stilton cheese. This dish could give the classic grilled cheese sandwich a run for its money! The second option was to serve the buns with a wonderful chilli bacon jam and, you guessed it, even more cheese.
Last up, we were served a lovely and bright luxury raspberry and pistachio layered pavlova for dessert. Before this, however, we were presented with a chocolate “fortune” egg each and a helium balloon. The challenge was to read out our fortunes with a squeaky helium voice! Much fun was had at this point and the desserts were largely ignored until all the helium had been used up.
The luxury raspberry and pistachio layered pavlova was tart and sweet, crunchy but moist, the perfect dessert for your Easter Feast. This one is available from Iceland ready-made, but you don’t need to tell your guests that!
Iceland Foods have lots of lovely items for Easter Sunday ranging from traditional hot cross buns to luxury Easter eggs, ready-made pavlovas and perfect potato mash. All of their goods are very reasonably priced but they don’t skimp on quality, making Iceland the perfect option when you’re prepping for a large group.
Many thanks to Iceland for hosting such a wonderful Easter Feast! Recipe courtesy of Iceland Foods.