[Sca-cooks] Re: Luncheon Question (Martha Oser)
Susan Fox
selene at earthlink.net
Thu May 4 12:28:59 PDT 2006
elisabetta at klotz.org wrote:
>
> We have a tavern event every year, I cooked it the years it had a
> Scottish theme
> and a Persian/Syrian theme. (the place and time change, but it is
> always a
> tavern with simple fare).
>
> Scottish: I made small meat pies, soups, larger pies (steak and mushroom,
> chicken, leek and cheese) and Scotch eggs (hard-boiled eggs wrapped in
> sausage
> and deep fried).
>
> Persian/Syrian: I forget the names, but there was a hard-boiled egg
> wrapped in
> rice and beef (cooked in the oven), a lemon chicken with pasta (and
> spices)
> (this was a kid favorite), a fish in garlic and bitter orange sauce, a
> hot
> lentil dish, Turkish coffee and yummy nuts balls for dessert.
Mmmm, I think I want some of those Persian recipes. That wrapped egg
sounds intriguing, kind of a Persian Scotch Egg?
Selene
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