CLASSIC DEVILED EGGS

Another perfect party food.

Simple and nostalgic, who doesn't love a devilled egg?

Serves: 12 servings of 2 devilled eggs / 6 servings of 4

Tools:

• Standard US Measuring Set

  • tbs

  • tsp

• 1 large pot

• 1 skimmer

• 2 large bowls

• fork

• ice

Ingredients:

• 12 large eggs

• 6 tbs of mayonnaise

• 2 tsp of Dijon mustard

• 2 tsp apple cider vinegar

• Pinch of salt

• Pinch of black pepper

• Paprika for garnish

Instructions:

• Step 1: Fill your large pot with water and bring to a boil.

• Step 2: Once the water starts to boil, take it off the heat and add your 12 large eggs using your skimmer. Immediately place the pot back on the heat and set a timer for 14 minutes.

• Step 3: As the water boils, fill one of your large bowls with ice and cold water.

• Step 4: When the 14 minutes are up, remove your eggs with the skimmer and add into your bowl of icy water.

• Step 5: Once your eggs have cooled, remove the shell (make sure you get it all) and slice each egg in half length-wise. Add the yolk of each egg into your other bowl and set the hard whites aside.

• Step 6: Once all your eggs are peeled, halved and emptied, mash the yolks with a fork until smooth.

• Step 7: To the smashed yolks, add 6 tbsp of mayonnaise, 2 tsp of Dijon mustard, 2 tsp of apple cider vinegar, pinch of salt, and pinch of black pepper. Stir to combine. (If you want it extra-smooth, you can use a hand mixer)

• Step 8: Add your smashed-yolk filling back into the eggs. If you're fancy, you can use a pastry bag to pipe the filling in. Some swear by adding the filling with a spoon. I have better success with a butter knife. However you do it, add your smashed-yolk filling back into your eggs. (And remember, it's easier to add more so maybe don't be too generous at the beginning; you don't want to run out).

• Step 9: Sprinkle paprika over the finished eggs for garnish. It looks pretty and tastes even better. Enjoy!

Shopping List/Stock Check:

• 12 large eggs

• Mayonnaise (at least 6 tbs)

• Dijon mustard (at least 2 tsp)

• Apple cider vinegar (at least 2 tsp)

• Salt

• Pepper

• Paprika

*You can store these in an airtight container in the fridge for up to three days

**You can boil the eggs a day or two ahead to save time (and make sure you don't singe your fingers as you peel)

SAUSAGE BALLS

One of my favourite party foods.

 Very American and moreish; like little Scotch eggs without the eggs.

Yields: 50-60 little balls (good for a cocktail party of 6 or so people)

Tools:

• Standard US Measuring Set

  • 1/4 cup

  • cup

  • 1/2 tsp

  • tbs

• 1 small sauce pan

• 1 bowl

• 1 large baking tray (or 2 small)

• baking paper

Ingredients:

• 1 1/4 cup strong white flour

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp onion granules

• 1 1/2 tsp baking powder

• 2 cups freshly-grated Red Leicester cheese

• 400g package of sausage meat

• 3 tbs of melted butter

• 1/4 cup milk

Instructions:

• Step 1: Preheat your oven to 200° (180° fan)

• Step 2: Line your baking tray(s) with baking paper

• Step 3: Melt 3 tbs of of butter in your small saucepan and set aside

• Step 4: In your bowl, combine 1 1/4 cup strong white flour, 1/2 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp onion granules and 1 1/2 tsp baking powder and stir to combine.

• Step 5: Into the flour mixture, add 2 cups of freshly-grated Red Leicester cheese and stir until the cheese looks well coated.

• Step 6: Add the 400g of sausage meat, 3 tbs of melted butter and 1/4 cup of milk to the flour and cheese mixture and use your hands to mix well.

• Step 7: Still with your hands, form the mixture into 1 inch balls and place on the baking-paper-lined baking tray

• Step 6: Bake for 20-25 minutes until browned and baked throughout

• Step 7: Serve fresh (though they'll be delicious for hours)

Shopping List/Stock Check:

• Strong White Flour (at least 1 1/4 cups)

• Salt

• Black pepper

• Onion Powder

• Baking Powder

• Red Leicester Cheese

• Sausage meat (400g pack)

• Butter (at least 3 tbsp)

• Milk (at least 1/4 cup)

JOE'S SPECIAL

My go-to #keto main dish. I could eat it every night.

A scrummy scramble from San Francisco.

Serves: 3-4

Tools:

• Standard US Measuring Set

  • 1/2 cup

• 1 wok (or very large skillet)

• 1 bowl

• 1 spatula

• 1 fork

Ingredients:

• 1 knob of salted butter (about 1 tbsp but I eyeball it)

• 1/2 cup of frozen chopped onion

• 750g of minced beef (5% fat if you can)

• 200g bag of spinach (pre-rinsed: life's too short)

• 4 eggs

• Splash of double cream

• Salt

• Grated Parmesan cheese

Instructions:

• Step 1: Melt the knob of butter in the wok over medium heat

• Step 2: Add 1/2 cup frozen chopped onions to the melted butter

• Step 3: As the onions cook, empty 4 eggs into a bowl

• Step 4: To the egg bowl add the splash of heavy cream and some salt (I do four generous grinds)

• Step 5: Scramble the egg mixture with a fork until mostly mixed. Set aside

• Step 6: Once the onions are translucent, add the 750g of minced beef to the wok. Cook until browned.

• Step 7: Once the beef has brown, add the 200g of spinach and cook until the spinach is mostly wilted

• Step 8: Pushing the onion/beef/spinach to the side, clear a space at the bottom of the wok and pour in the egg mixture

• Step 9: Scramble the eggs in the space you've made as best you can. Don't worry if it gets messy, it'll all mix up at the end

• Step 10: Once the eggs are cooked, mix the whole concoction together.

• Step 11: Season with salt and serve with the grated Parmesan (and don't be stingy)

Shopping List/Stock Check:

• Salted butter

• Frozen chopped onion (at least 1/2 cup)

• Mince Beef (750g of 5%)

• Spinach (200g bag of pre-rinsed)

• Eggs (at least four)

• Double cream

• Salt

• Grated Parmesan cheese

*Tip: You can go as high as 400g of spinach if spinach floats your boat.