My confession: this is hardly an original dish, though to some it may appear to be that way. Hosting back-to-back dinners at home posed quite a challenge to me - especially this is already our fourth in August. Have literally pulled all my tricks up my sleeve trying to do something different every time and to make things more complicated, this time I got children to accommodate. Not so much of a concern in terms of ingredients or ways of cooking, but I want to keep the prep time short so our younger guests won't be too bored sitting around the table overhearing parents chit-chatting while waiting for the food. And this is what I came up with for the salad/appetizer course: mixed greens with scotch eggs and beetroot puree, based on something i tasted/learned/watched recently.
A couple of months ago I was introduced to the wonderful world of scotch eggs by my friend Jen, who made a marvellous, "Asian-influenced" version using local minced pork and Vietnamese spices in one of our "foodies" gatherings. Absolutely fascinated by the combination of sausage/pork and boiled eggs deep-fried together, and even more amazed that the British was able to come up with such fine culinary invention. (at least according to Wikipedia)
The rest of the salad ensemble was inspired by a Masterchef Australia episode when they made a "de-constructed" meatlloaf burger with beetroot feta dip. It's prepared to be a main dish instead of salad, and use this fancy jamon wrapped meatloaf as their main attraction but I adopted some of the techniques and styles with minor modifications to suit my taste. That plus the use of Scotch eggs instead. Anyway, here's what I did:
Mixed greens with scotch eggs and beetroot puree (serves 8)
Pork 300g (or 1/2 catty if you are buying from HK wet market)
4 eggs + one additional for egg wash
Cherry Tomatoes 200g (around 2 for each person - I used both yellow and red types purely to make the dish looks nicer)
Extra virgin olive oil
White Wine Vinegar
Salt and Peppers (thought that's a given)
Dried thyme and oregano
Greek Yoghurt 250g
Handful of flour
Mixed greens - one I used is a mix of arugula, baby romaine and herbs bought from the supermarket.
For pork, I followed Jen's advice to ask for the collar butt (上肉) from the butcher and mince it at home myself - it's just the right amount of fat and lean meat. If you don't have a food processor at home I am sure your butcher's more than happy to mince the meat for you - won't make a difference. After mincing, I put salt, peppers and dried herbs in and mix everything together. Put in 2 teaspoons of bread crumbs as well and mix. I like a little texture in the minced meat.
Soft Boil Eggs
If you leave the eggs in refrigerator, bring it to room temperature first before boiling. Put the eggs into a pan, cover with water and boil. I wasn't too fussy on the temperature this time, and I just left the eggs boil for around 4 minutes after water started bubbling. Put the boiled eggs in ice water bath then peel. They should be slightly undercooked - the way I like it - so be careful when peeling. (but since we are coating the egg later on it's not the end of the world if the peeled eggs don't have a smooth surface) Set aside.
Preheat oven to 190C. Wrap beetroot in alumninum foil and bake for 1.5 hours. Peel the skin, cut it to manageable size and put it in blender. (be careful handling the cooked beetroot as the color easily stain your hand or clothes - use a glove) Add greek yoghurt in and puree until smooth. Season to taste. Spoon mixture into a piping bag and set aside. (can make it a day in advance and keep in the refrigerator, i suppose) When use, make a small cut at the tip of the piping bag - you don't really need a specific piping tip.
On a flat surface, lay a piece of cling film and drop a spoonful of minced pork on it. Flatten it with your hand to make a circle of around 10cm in diameter. That's your wrap. Roll the egg in flour and then put the egg in the middle of the minced pork wrap. Then slowly use your hands to mold and form a ball. Don't spread the meat too thin or it won't cover the egg after cooked (as the meat will shrink a bit when cooked) Brush the minced pork-egg ball with egg wash and dust with plenty of bread crumbs. Repeat for all 4 eggs.
Whisk together olive oil and white wine vinegar to make a vinaigrette for the salad. Add some lemon juice if you want. It's really up to you. And some salt and sugar to taste
Toss the mixed greens in vinaigrette and divide equally on the plates. Cut the egg in half - I was told that using a fishing line to cut would yield the best result - and placed in the middle. Likewise, halve the tomatoes and put around the plates. Pipe a few dollops of beetroot puree freely as well - there's no limitation how you want to dress up your dish. To finish, drizzle olive oil across and grind salt and pepper to taste.
Oh, btw, I guess I should make a disclaimer on the recipe - I tend to make adjustment as I go along and these recipes are not tested (I am only trying to retrace what I did by memory), so follow at your own risk.