You know when you want to make something for a long time but you don’t have all the ingredients and then your husband just happens to bring home almost the ingredients you need and you make it from what you’ve got? Well, that is the story of these Scotch Eggs. I call them …kinda Scotch Eggs because they are not breaded nor deep fried. Still, these are delicious and could easily be the centre piece of a meal. They are the size of a baseball… though this could be because I had a heck of a time rolling the meat around my soft boiled eggs (important, so as not to have a rock-hard yolk after baking), breaking the first yolk ruined meat-rolling my confidence (the rest were perfect though). And feel free to use actual sausage meat, though I really enjoyed adding the spices myself.
Yikes, this is delicious. The dry rub is powerful and I will be using it many times in the future, on chicken, beef, pork, etc. Like I said use the rub sparingly, you don’t want to overwhelm your meat. I bought a big pack of pork tenderloins at Costco and dry rubbed each of them before freezing them, just a spoon and a half each did the trick.
The prosciutto kept the pork from drying out (Heidi, I do a service to you every time I want to write moist, I work really hard to find other language!) and it added a saltiness that I didn’t want too much of in the rub, to prevent the rub from over-salting a meal that I would rather salt while cooking. I served this with fluffy and creamy mashed cauliflower that I will be posting tomorrow, yes it is good enough for its own post! I also sautéed some baby bok choy with butter and garlic for some greens. Get on this meal!
Prosciutto-Wrapped Dry-Rubbed Pork Tenderloin
- 4 tbsp paprika
- 1 tbsp cayenne pepper
- 2 tbsp freshly ground black pepper
- 3 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp salt
- 1 tbsp dried oregano
- 1/2 tbsp crushed red chili peppers
- 1 tbsp dried thyme
- 1 pork loin (2 1/2 lbs)
- 6-8 slices of prosciutto
- Whisk together your spices and store in an air-tight container. Sprinkle 1-2 tbsps of the rub on your pork tenderloin and rub it in really well. At this point you can let the rub rest on the meat overnight or for an hour, you can also cook it up right away.
- Heat oven to 375°F. Grab a broiling pan, or if you don’t have that, line a cookie sheet with parchment paper.
- Lay your prosciutto slices out on the pan you are using, overlapping slightly to ensure a seal of sorts. You want a rectangle, the length of the tenderloin.
- Lay your pork onto the rectangle and pull the prosciutto strips up to wrap the tenderloin. Lay a final piece of prosciutto over the wrapped ends.
- Cook for 35-45 minutes, until the pork is cooked and the prosciutto has crisped up.
I love making my own spice mixes. Ever since discovering that curry spice combo I’ve been looking for other ways to make my own spice blends. Tacos are not a favourite of mine but Gen loves them. I had intended to make fresh corn tortillas and do a tutorial for those (they are infinitely better than any store-bought ones) but horrifyingly I found that some bugs had made it into my Masa Harina and I had to chuck the batch. I am guessing they bunked down on the move from Calgary to Vancouver, but either way it was a bummer.
Plan B was taco salad. Gen has turned me into a cabbage eater. We never have lettuce with our tacos; the cabbage is crisp and cold and everything that lettuce is but more! It stands up well to the other ingredients and offers it’s own subtle bite. Anyway, I made this awesome taco seasoning and put the rest out for us to make delicious salads!
Cabbage Taco Salad
- 2 lbs ground beef (or TVP, or lentils, chickpeas, etc.)
- 2 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1 tbsp ground cumin
- 2 tsp sea salt
- 1/2 head green cabbage shredded
- 1/2 red onion sliced
- 1 small bunch parsley
- greek yogurt
- 1/2 lime
- Mix together your spices in a small bowl. It will make more than you need, save the rest for another time.
- Brown the ground beef (or TVP or lentils) in a large pot with some coconut oil. Drain.
- Place the meat back into the pot, sprinkle 2-3 tbsp of the taco spices over top. Stir to coat the meat with the spices. Taste and add more if needed. Pour in 1/4 cup of water, stir and let simmer for a few minutes.
- Pile shredded cabbage on a plate. Top with taco meat, salsa, yogurt, sliced onions. Drizzle everything with lime and plunk some parsley on top.
- Yum. Genesis quote, “Refreshing, tasty, crunchy. We should eat this every week.” He actually suggested I replace my curry with this… not happening. This was super tasty and is sure to resurface many times this summer but that curry makes my heart sing. Case closed.
So I just posted one of my delicious curry recipes. Here is the spice mix made bulk (though I will go through this jar in no time).
How much of each for the big batch:
- 2 tbsp salt
- 1.5 tbsp ground black pepper
- 1.5 tbsp ground cumin
- 1.5 tbsp ground cinnamon
- 1.5 tbsp ground coriander
- 1.5 tbsp ground cardamom
- 1.5 tbsp ground cloves
- 3/4 tbsp ground ginger
- 3/4tbsp ground turmeric
- 3/4 tbsp chili powder
If you don’t have hot peppers on hand when cooking with the spices you can use cayenne pepper to taste.