Simon Rimmer Blogger Event Recipes

What happens when you put a celebrity chef in a room with One Clever Loaf and One Good Eggs? To our surprise the answer wasn't eggs on toast! On Saturday 4th Feb, we invited Simon to come and create some special recipes for us using One products and they results were pretty delicious. He has kindly supplied the recipes to us so you can have a go yourself. We would love to receive any pictures of your recipes made with One products and maybe you can feature here too!

Get cracking!

Chorizo Scotch Eggs with Pepper Chutney

Created by Simon Rimmer especially for the One Brand

Ingredients

• 6 hard boiled One Good Eggs – cooked 6 mins max
• 175g sausage meat
• 75g finely diced/blended chorizo
• tbs chopped parsley
• tbs finely chopped chives
• Plenty of salt and white pepper
• 75g breadcrumbs
• 75g polenta
• Vegetable oil to deep fry
• Pepper chutney – 1 red onion, sliced
• 4 red peppers, finely sliced
• Clove sliced garlic
• 8 gherkins, chopped
• tbs capers
• 100g demarera
• 100ml red wine vinegar
• 1 finely chopped birds eye chilli

Method

1. Mix the sausage meat, chorizo, herb, chives and plenty of seasoning
2. Divide into 16, press flat, then flour each egg, then egg wash and wrap the meat around.
3. Deep fry at 180c for 4 mins, turning regularly
4. CHUTNEY – fry onion, garlic, chilli for 3-4 mins to soften
5. Add peppers, cook 2 mins
6. Add sugar and vinegar, boil 10mins, take off heat, add capers, gherkins, season and cool. Serve with scotch eggs and a little pretty salad garnish

Lamb Tikka with Curried Cauliflower Pancakes

Created by Simon Rimmer especially for the One Brand

Ingredients

Pancakes

• 1 head cauliflower, cut into small florets - blanched
• 4 salted anchovies, finely chopped
• 8 beaten One Good Eggs
• 100g dry breadcrumbs
• 50-75g plain flour
• 75g grated pecorino
• Tablespoon curry powder
• 100g ricotta

• 800g cubed lamb loin (large cubes)
• 100ml natural yoghurt
• Juice 1 lime
• 2 cloves crushed garlic
• 25mm piece ginger, finely chopped
• 15g ground coriander
• 5g ground cumin
• 5g ground garam masala
• 5g paprika
• Salt
• Juice 1 lemon mixed with 100g butter

• serve with cucumber raita and coriander blended with vinegar

Method

1. Pancakes – fry the cauliflower and anchovies over med heat for 2-3 mins until soft, stir regularly. Put in a bowl
2. Add all the other ingredients, stir, but don’t worry about cauliflower lumpy bits, they’re supposed to be there
3. Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side
4. Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours
5. After they’ve marinated place on med heat on BBQ, baste with the butter and lemon, turn when golden.

Earl Grey Tea Bread and Butter Pudding with Toffee Sauce

Created by Simon Rimmer especially for the One Brand

Ingredients

• 1 x One Clever Loaf (white bread)
• 75g butter
• 6 One Good Egg yolks
• 2 whole One Good Egg
• 150g sugar
• Vanilla pod
• 250ml full fat milk
• 250ml double cream
• 100ml strong earl grey tea
• 25g each sultanas and raisins
• 100g prunes, soaked in brandy
• demarera sugar for layers
• 100ml double cream
• 100g soft dark brown sugar
• 100g butter

Method

1. Whisk the eggs and sugar. Bring the tea, milk and cream to a simmer with the vanilla, sieve onto the eggs and whisk
2. Butter the bread and layer up in a 9” x 4” x 2” ovenproof dish, with the fruit and sugar. Don’t put any fruit on the top layer
3. Pour on the custard. If poss leave for 20 mins, sprinkle with lots of sugar then cook at 180c, 30 mins
4. For the sauce – simply bring the sugar, butter and cream to boil, then remove
5. To serve – dollop a big load of pudd, drizzle some sauce round and top with a quenelle of mascarpone