SUMMER FRUITS CRUMBLE

WE use such a huge amount of bread at Skylark for our breakfasts each week that we end up with a pile of crusts from the ends of the loaves.
I tend to store them in the fridge for a week then process them into a big batch of breadcrumbs. I never realised until starting this job just how many things breadcrumbs can be used for. Our main use most weeks are for the sage and onion stuffing for Sunday lunch or our Homemade scotch eggs. Meatballs are a firm favourite too!

For our fruit crumbles i usually just make a topping from flour,sugar and rubbed in butter but this week discovered a new method using breadcrumbs so i decided to try it out and so glad i did.

Today the farm's shop had given me some soft strawberries, plums and peaches that couldnt be sold so i chopped them all up and put in a heatproof dish with a sprinkle of water and a shaking of sugar over the top. I put this in the oven for 10 minutes for the fruit to soften.
In a bowl i measured out 100g breadcrumbs, 100g oats, 100g sugar and then rubbed into the mixture 60g butter.
I took the fruit out of the oven and covered with my crumble topping and baked for a further 15 minutes.
Served with some gorgeous homemade custard this deliciously crunchy crumble sold on the specials board in no time at all!

HOW TO MAKE SCOTCH EGGS

So the warm weather has finally arrived and the view from Skylark Fields Farmhouse Cafe is beautiful. What better way to spend your lunch break or day off than on our new picnic benches looking out over the yellow sun drenched Northamptonshire fields.
Our new menu is planned for the weekend too so it's hopefully going to be busy, busy, busy this weekend.

View From Skylark Fields Farm

 As the warmer weather comes many people like to have days out with picnics and what nicer picnic food than homemade Scotch Eggs. So easy to make and tasty either hot or cold.

So first hard boil your eggs. Put them in a pan of water, bring to the boil then time them for 10 minutes. Remove from the stove and run the cold water tap over them til cooled. Peel when cooled.

Hard Boiled Free Range Eggs

Wrap sausage meat around the eggs until you can see no white. It's a little fiddly but be patient.

Set out 3 bowls. One with seasoned plain flour, one with an egg and milk mixture ( i used 2 eggs and 1/4pint milk), and the 3rd with breadcrumbs.
Take each egg, roll in the flour then in the egg mixture, then cover with breadcrumbs.

Deep fry for 5 minutes at 170C. Then finish off in the oven at 160C for a further 15 minutes to ensure the sausage meat is cooked through.

Leave to cool for your picnic lunch or serve for tea with chips and beans. If you've never tasted hot scotch eggs before i recommend you try them as they taste lush!!

Scotch Eggs

*TOP TIP* Once you have mastered these have a go at curried scotch eggs by adding some curry paste and mango chutney to the sausage meat before wrapping it around your egg. A taste sensation!!

Thanks for popping by.

MEATBALLS WITH CHUNKY TOMATO SAUCE AND SPAGHETTI

MINCED BEEF , a most versatile and economic meat and the housewives favourite i would say. I remember when my children were small, and we were strapped for cash, i used to make as many different meals with mince as i could during a week.
But just because it's economic doesn't mean it cant be extremely delicious!
I first made this recipe for meatballs years ago but it is so tasty i have tended to put it on the specials board of every establishment i have worked at over the years and it is always enjoyed immensly.

FOR THE MEATBALLS
250g Minced Beef
6 Slices Bread (processed to make breadcrumbs)
1 Onion (finely chopped)
Clove Garlic (crushed)
2 Tbsp Mixed Herbs
Salt & Pepper
1 Large Free Range Egg (Beaten)
FOR THE SAUCE
2 14oz Tins Chopped Tomatoes
1 Onion
2 Courgettes
1 Red Pepper
4 Tbsp Tomato Puree
1/2 Vegetable Stock
Clove Garlic (Crushed)
Glass Red Wine (Optional)
Double Cream (Amount to suit taste)

Put all ingredients for the meatballs into a mixing bowl and work together with your hands until all ingredients are evenly mixed in.
Divide the mixture and roll into individual balls. I cant say how many balls you'll make as it will depend on what size you make them!

Heat a small amount of oil in a frying pan and add your meatballs. Seal the outside of the balls, then put in an ovenproof dish.

Make your sauce.
Chop the onion, courgettes and red pepper and fry off for a few minutes in an oiled pan with the garlic. Add the tomatoes, puree and stock (red wine also if desired), bring to the boil then simmer for 5 minutes. Pour over the meatballs, cover with foil and cook in the oven at 180C (160C Fan), 350F, Gas Mark 4 for approx 30-40 mins.
Cook spaghetti and portion on plate. Remove your meatballs from the sauce and place on spaghetti. Stir some double cream into your sauce for that lovely creamy taste and pour over the meatballs.

Meatballs And Spaghetti

Serve immediately!