A scotch egg, a scone, a sherbet and a sgroppino – nothing says Mother’s Day tea better than a mix of dishes that, when put together, seem a little incongruous, but are made with a lot of love. Focus on one of today’s deals, or go all out with all three. Bonus points to anyone who can put them all on a tray and present them to a still-sleeping mum at lunchtime, or maybe teatime, tomorrow. Ready, Set, Go!
Blood orange sgroppino (top in photo)
In keeping with all great Italian finds, this beautiful Venetian cocktail is simple and immensely delicious, and will make any celebration feel that much more special. I recommend making double the amount of sherbet, because it’s a tasty treat anytime. You can find liquid glucose in the pastry section of most supermarkets.
Homework 5 minutes
Cook 5 minutes
It serves 4
for the sorbet
120 ml of liquid glucose
260g powdered sugar
80ml sweet red vermouth – I used Martini Rosso
560ml fresh blood Orange juice (i.e. from about 10 blood oranges), or regular fresh orange juice
2 tablespoons lemon juice
for the sgroppino
1 teaspoon sumac (optional)
½ teaspoon salt flakes (optional)
1-2 limescut into wedges (optional)
Prosecco 360ml (ie about ½ bottle)
First make the sorbet. Put the glucose, sugar and 270 ml of water in a small saucepan and bring to a boil. Remove from heat, allow to cool, then add vermouth, orange and lemon juice. Pour into a suitable container, seal and freeze for 12 hours, or overnight, until solid.
Take the resulting block of ice out of its container and, using a rolling pin, carefully break it into small pieces of about 5 cm. Put them in a food processor and puree until all the ice crystals have broken and the mixture looks a bit like a thick fruit smoothie.. Return to the container and freeze again for two to three hours – the resulting sherbet should be smooth and easy to serve.
An hour before serving, place four champagne glasses in the refrigerator or freezer to chill.
Combine sumac and salt, if using, in a small plate. Rub a lime wedge, if using, around the rim of each chilled glass, then dip and swirl the top of each glass in the sumac mixture, to slightly coat the rim.
To assemble the sgroppino, put 720g (or about eight tablespoons) of the sorbet in a blender with the prosecco and blend for 10 seconds, until thick but not melted. Pour into chilled glasses, to fill three-quarters full, quickly top each with another half scoop of sherbet, squeeze in a little lime juice, if using, and serve immediately.
Scones with rhubarb and ginger compote
Yotam Ottolenghi scones with rhubarb and ginger compote.
Sweet, salty and sour compote is the star here, but if time is short or you don’t have rhubarb, the smell of freshly baked scones alone will be a winner in any Mother’s Day setting.
Homework 10 minutes
Cook 1 hour
For the compote
200 g rhubarb forced (or normal)trimmed and cut into 3 cm pieces.
10g gingerpeeled, thickly sliced into 4 pieces
3 cardamom podsslightly open
100g powdered sugar
2 vanilla podssplit lengthwise, or ½ teaspoon vanilla extract
for the buns
250 g of common flour
2 teaspoons baking powder
¼ teaspoon bicarbonate of soda
70 g cold unsalted butter in the fridgediced
fine sea salt
155g liquid kefir or buttermilk chilled in the fridgeplus 1 extra tablespoon
40 g of liquid honey
150 g clotted cream
Put all the ingredients for the compote in a small saucepan and leave to marinate for at least 10 minutes (and up to two hours). Add two tablespoons of water to the pan, then bring the mixture to a simmer over medium-low heat; this should take about 12 minutes, by which time the rhubarb should soften but hold its shape. As soon as the liquid begins to simmer, strain through a small sieve placed over a heatproof bowl, then scoop out the ginger, cardamom, lemon and vanilla pods, and return them to the pan with all the strained liquid. Boil for two minutes, until reduced by half. Transfer the rhubarb pieces to a bowl, then strain the reduced liquid over the top and remove and discard the ginger, cardamom, lemon and vanilla. Refrigerate the compote until needed.
Heat oven to 220C (200C fan)/425F/gas 7. Place flour, baking powder, baking soda, butter, and 1/2 teaspoon salt in the bowl of a food processor and pulse to form coarse breadcrumbs. (if you don’t have a processor, use your hands to rub the butter into the flour.) Transfer to a large bowl and make a hole in the center.
Mix kefir and honey, then pour this into the well. Using a butter knife, mix the kefir into the flour until it all comes together into a fluffy dough, then pour onto a clean work surface. Fold the dough over itself six times, folding the dry parts back into the mixture until almost incorporated; you don’t want to work too hard; the dough should be slightly sticky and fluffy. Shape the dough into a 2-inch-thick round, then use a 2-inch round cookie cutter to seal six buns. Roll out the dough cutouts to 5cm thick, then cut two more buns, so you now have eight in all.
Arrange the scones on a lined baking sheet, brush the tops with the extra tablespoon of kefir, and bake for 13 minutes, until golden brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
To serve, cut each scone in half and spoon a generous dollop of cream onto the base. With the back of the spoon, make a small well in the center of the cream, then spoon a tablespoon of rhubarb compote on top. Drizzle some more of the rhubarb juice and serve.
Scotch kibbeh eggs from Yotam Ottolenghi.
There’s nothing better than a homemade scotch egg (or at least nothing says, “Look how much effort I put into telling you I love you!” more). The Levantine lamb mix in this one is wonderfully versatile, so make more and turn them into meatballs (for yourself and/or your mom). If you can’t find fine bulgur, use instant couscous. I like to serve them with tahini sauce, but feel free to swap that out for some yogurt or your favorite hot sauce.
Homework 30 minutes
Cook 10 minutes
It serves 4
40 g fine bulgur (see recipe introduction)
5 large refrigerated eggs
200 g minced lamb (15-20% fat, ideally)
½ small onionpeeled and finely chopped (70g)
2 garlic clovespeeled and shredded
10 g chopped parsley
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1 lemonfinely grated zest, to get 1 tsp, then juiced, to get 2 tbsp
fine sea salt
40 g of common flour
50 g panko breadcrumbs
500 ml of vegetable oilto fry
50 g tahini
½ teaspoon of Aleppo chile
Place the bulgur in a heatproof container, pour in 70ml of boiling water, cover with a plate and steam undisturbed for 20 minutes, until the bulgur is cooked.
Bring a medium saucepan of water to a boil, then lower four of the eggs and boil over medium-high heat for seven minutes. Drain, then immediately plunge into cold water, to prevent the eggs from cooking further, then carefully peel and set aside.
Meanwhile, put the lamb, onion, half of the crushed garlic, parsley, allspice, cinnamon and lemon zest in a food processor with three-quarters teaspoon of salt, and blend for one minute until that it is well combined.
Crack the remaining egg into a small bowl and beat. Mix the flour and a quarter teaspoon of salt in a second small bowl. Mix the breadcrumbs and cooked bulgur in a third small bowl.
To build the Scotch eggs, divide the lamb mixture into four equal portions and place each portion between two sheets of parchment paper. Using your hands, press down on each portion of the lamb mixture, working it into a 4-inch wide x just under 1/2-inch thick circle. Remove the top layer of paper from a lamb circle and place a peeled egg in the center. Bring the sides of the paper up under the lamb mixture, so that it encloses the egg, then smooth out any gaps and set aside. Repeat with the remaining lamb circles and eggs.
Next, work with one egg at a time, first rolling it in the flour, then dipping it in the egg mixture, and finally rolling it in the panko mixture, to coat everything. Repeat with the remaining eggs.
Put the oil in a medium saucepan over medium heat. Oil is ready for frying when it registers 175°C on a thermometer (or when a hint of panko sizzles and immediately starts to color). Carefully lower two eggs and fry for three to four minutes, turning once halfway through with a slotted spoon, until golden brown on all sides. Transfer to a paper towel-lined plate and repeat with the remaining Scotch eggs.
For the tahini sauce, beat the tahini, lemon juice, remaining crushed garlic, three tablespoons of water, and one-eighth teaspoon of salt in a small bowl until smooth.
Cut each egg in half, season the inside with a pinch of salt and Aleppo chili, and serve hot with the tahini sauce on the side for dipping.