Are we strange?

Most people celebrate New years Eve with a party, or a special meal - in years gone by that was something like prawns, occasionally freshly caught lobster (when RMan went out in his boat and cast out his crayfish nets), etc.  ( I didn't go cray / lobster fishing with him often as the horizon wouldn't stay still for long enough...  Mind you, the couple of times I did go with him, I fed the fish quite adequately, so we were sort of giving back whilst we were taking ;) )

But, we don't make that much of a fuss about New Years these days.

Although we do tend to stay up long enough watch the international fireworks displays on TV - New Zealand / Aussie / Hong Kong and Saudi - we haven't made it to midnight in years.  We prefer to get a good night's rest - because the first morning of the year is just a normal new day on our smallholding, with animals which need our attention, and crops which need watering / weeding / harvesting.

And, forcing oneself to stay awake until midnight to have a quick burst of "excitement", and then hit the sack seems - well, almost pointless to us.

But, I do try and cook something, no matter how simple, which we've not had before, and this year was no different.

John, from Going Gently, has raved about Scotch Eggs for yonks.  I've never tasted a Scotch egg, let alone made one.

On New Years Eve all that changed.

We have fresh eggs from Tweedle Dee and Cluck - so why not? ;)

The simplicity of the plateful belies it's taste -
it was scrumptious :)  The remnants of my first
piece of cornbread is skulking behind the lemon lol

Using Jamie Oliver's Scotch Egg recipe guidelines, I thawed some Elgin Free Range chicken sausage to wrap around the hard boiled eggs - adding some homegrown chopped chives and parsley to the sausage meat which I had squished from the casing.

Then, I carefully dunked the sausage wrapped egg in milk, and breadcrumbs, and again in milk and breadcrumbs, and then left them to rest in the fridge until I was ready to cook them.

Deep frying them for 6 - 7 minutes (turning twice as the oil only came ¾ up the sides of the eggs) until the crumb coating was nicely browned, they were served with the juice from a freshly picked lemon, some homemade corn bread, homemade gherkins, and sliced cheese.

Conclusion?

Bloody marvellous mate!! :D

But, very filling...

As we couldn't finish the four I cooked, we left the remaining 1½ eggs covered overnight in the fridge and then had them for breakfast on New Years morning.

I honestly don't know which tasted better - the freshly prepared Scotch Egg or the chilled breakfast version :)