If I ever buy another jack russell it'll be named Buzz.
Westown's Murray Sattler, aka Buzz the Butcher, has all the attributes of a terrier when he puts his mind to it. There was no swaying him from promoting eggs for today's column.
EGGS!!!, you scream (as I did).
"Mate, butchers have been selling eggs for as long as I can remember," he pitched. "It's only natural because you eat them with an awful lot of meat. Steak, sausages, bacon, scotch eggs, bacon and egg pies . . . need I go on."
No, Murray . . . but he did.
"The eggs I sell are Taranaki farmed. Buckeye Farms at Kaimata supply us with about 30 dozen a week and they are always good quality with bright orange yolks."
That's a result of the "free-to-roam" system they are farmed under, where Buzz reckons the chooks can "run, fly, flap, stretch, scratch, perch and anything else a fowl wants to do".
To further emphasize the point of the egg, Buzz took a few to the Westbar chef a few doors down from his shop and had them poached and fried along with a mixed grill of bacon, sweet Texas chilli sausages, lamb and bacon patties, a slice or two of porterhouse, a huge mushroom and a tomato.
"Now eat that and tell me eggs aren't part of the meat game."
Okay Buzz, Charlie (the photographer) and I got the message and we agree with your assessment of the Buckeye eggs.
Of course, everyone knows birds headed man in the evolutionary chain. Eggs have been around for many millennia and Chinese records show fowl were laying eggs for man in 1400BC. In fact, it's said the rooster's early morning call inspired the Chinese to describe fowl as "the domestic animal who knows time". So there.
But this column wouldn't seem right without a recipe of some sort so we reached a compromise of running one with instructions on how to fashion a scotch egg. They are a popular dish at a barbecue and sit nicely with a summer salad. It was an interesting, if a little messy, exercise putting them together and they probably wouldn't pass a heart tick test because of the need to deep fry them. But they tasted nice.
And here's further evidence why you should never try to mess with kids.
At a party, a magician was producing egg after egg from a little boy's ear.
"There!" he said proudly. "I bet your mum can't produce eggs without chooks, can she?"
"Oh yes, she can," said the boy. "She keeps ducks."
Plain flour, to dust
1 onion, chopped
1 garlic clove, crushed
1 small red chilli, deseeded
2 Tbsp chopped fresh herbs
500g premium mince (pork, lamb, veal or beef)
Breadcrumbs, to coat
Oil, to fry
Place the plain flour on a plate. Place 6 eggs in a saucepan of cold water. Slowly bring to the boil. Boil eggs for 6 minutes. Drain and set aside to cool completely. Peel and dust the eggs in a little flour so the surface is dry.
Process the onion, garlic, chilli and herbs in a food processor. Add the mince and process until it is chopped even finer and the ingredients are well combined. Add the remaining egg and process until the mixture comes together.
Divide the mixture into 6 even portions. Mould a portion in the cup of your hand. Place a hard-boiled egg into the "cup" and shape the meat around it to enclose.
Roll it to smooth the surface. Roll in breadcrumbs and set aside. Repeat with the other eggs.
Line a plate with a paper towel. When you have assembled all of the Scotch eggs, deep fry them a few at a time in deep oil over a medium heat for at least 10 minutes, making sure they are evenly browned all over. Drain on the lined plate.
- © Fairfax NZ News
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