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Tuesday, November 10, 2015

Meat Coated Eggs with Fennel and Garlic Sauce

Course Hors D'oeuvres & Appetizers
Prep. Time 15 mins
Cooking Time 10 - 12 mins
Yields 9 eggs

1 lb (500 g) ground pork
1 tbsp (15 ml) chopped parsley
3 tbsp (45 ml) breadcrumbs
1 tbsp (15 ml) soy sauce
3 tbsp (45 ml) chili sauce (ketchup style)
1/2 tsp (2 ml) dry mustard (powder)
9 hard-boiled eggs, shelled
3 eggs, beaten
1 cup (112 g) breadcrumbs
Vegetable oil

Fennel and Garlic Sauce:
1 cup (245 g) plain yogurt
2 tbsp (30 ml) chopped fresh fennel
2 garlic cloves, minced
Juice of 1/2 lime

In bowl, combine ground pork, parsley, breadcrumbs , soy sauce, chili sauce and mustard powder. Generously season with salt and pepper. Mix well. Set aside.

Dredge hard-boiled eggs with flour and coat with ground pork mixture. Soak each egg in beaten eggs, and then in breadcrumbs. Sauté meat coated eggs in oil for 10 to 12 minutes, turning frequently. Drain on paper towels. Cut eggs in half and place, inside facing down, on platter over bed of lettuce. Serve with Fennel and Garlic Sauce.

Fennel and Garlic Sauce:
In bowl, mix well ingredients including yogurt. Season to taste with salt and pepper. Refrigerate.

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