So often with any meal it's the little things that count and can bring a whole new flavour experience to the table.
I'm thinking this would be great with a soft juicy fillet steak too.
This is really cool, whether you are using it as a topping for a dessert, tart, cupakes or a sin filled nibble.
There is a slight misnomer about the title Scottish eggs because they aren't Scottish at all. They were invented by Fortnum & Mason sometime in the 19th century as a picnic basket item.
Nevertheless, they have survived to this day and would make an unusual addition to a South Africa holiday breakfast or even a picnic basket.
You might even want to try them with some boerewors meat as the pattie with some coriander, cumin & nutmeg.
If you want to make Heston Blumenthal’s South African Lemon Tart but don't have a rolling pin, never fear if a bottle of wine is near.
Occasionally Heston Blumenthal makes something that we can all make without a science laboratory. With this recipe all we really need is a rolling pin and as much small change as you can muster. If you're short of change, go find a car guard.
If you have salmon and are not keen on a tomato sauce vinaigrette you could always try this rather delightful smoked salmon and asparagus recipe from Heston, Just need to beef it up a bit... did I just say beef? *runs away*
