RCG! Small & Large Microwave Boxes w/ lids. Load the veggies into the corners of the boxes attractively. Cut the eggs in half from top to bottom & load into the boxes w/ the eggs showing nicely. Tuck more veggies around the egg halves. Add the shiitake mascarpone butter. Seal the boxes.
COOKING INSTRUCTIONS: Microwave for 2 to 3 mins. Let rest for 1 minute before opening the boxes. Garnish w/ colorful garden additions like nasturtium blossoms, fennel fronds & leaves & fresh citrus wedges.
*Make vegetarian Scotch eggs using roasted purple & garnet yam & boiled red & golden beets. Grate the vegetables. Use mostly purple yam as it has the best dryer texture. Add enough beets and garnet yam for color & flavor. Encase the eggs in the yam beet mixture, sprinkle w/ sesame or hemp seeds if desired & bake at 350 for about 25 minutes until firm & browned. I used raw onion rings to hold the Scotch eggs vertically while baking.
**Local Shiitake Mascarpone Butter
8 Ounces Local Organic Butter
1 Small Sweet Onion, minced
3 Ounces Local Organic Shiitake Mushrooms, stemmed & thin sliced
1 Cup Local Wine or Sherry
½ Tsp Sea Salt
½ Tsp Black Pepper
8 Ounces Mascarpone
Simmer everything except mascarpone over low heat for 30 mins until reduced & fragrant & bubbly. Remove from heat & stir in mascarpone. Chill.
NOTE: Ready.Chef.GO! cook-in boxes allow for excellent texture in the microwave and the tab box also bakes in conventional & toaster ovens. The results are always succulent & tender. You’ll taste the difference. Virtually no clean up. Rinse & recycle. Scrumptious & versatile. Perfect for healthful resolution, portion control meals at home, office or on the go. Fantastic options for restaurant quality holiday meals from all purveyors of fine ready to reheat and eat beautiful & tasty holiday fare. Grow your own vegetables, citrus & herbs. Visit local farmers markets for locally grown produce. At your farmers markets you’ll likely find locally grown mushrooms including shiitake, oyster, shimeji, lion’s mane and more.