REPUBLIC SCOTCH EGG

field greens, dried cranberries, candied walnuts, goat cheese, herb vinaigrette

ROTISSERIE CHICKEN SALAD

smoked brussels gouda sprouts,, horseradish spaghetti squash, spinach, red onion, crispy salami

GRILLED SHRIMP SALAD

soba marinated noodle, flat iron avocado, steak, tomato spicy, thai dressing, roasted peanuts, cilantro, napa cabbage, arugula and fried wonton

THAI BEEF SALAD

white grilled beef cheddar, tenderloin scallions,, diced smoked egg, avocado, fried green tomatoes, bacon – bleu cheese dressing

BEEF COBB

Place 6 large eggs in a saucepan and cover them with cold water. Bring to a boil and then reduce the heat to a simmer for 8-10 minutes for hard-boiled eggs. Once cooked, transfer the eggs to an ice bath to cool, then peel them carefully.

Prepare the Eggs

In a mixing bowl, combine 500 grams of sausage meat with 1 teaspoon of salt, 1 teaspoon of black pepper, and 0.5 teaspoon of ground nutmeg. Mix well until all spices are evenly distributed.

Prepare the Sausage Mixture

Divide the sausage mixture into 6 equal portions. Take one portion and flatten it in your hand. Place a peeled egg in the center and mold the sausage around the egg until it is fully encased. Repeat this for the remaining eggs.

Coat the Eggs

Set up a breading station with 100 grams of all-purpose flour in one bowl, an egg wash (1 beaten egg) in another, and 150 grams of breadcrumbs in a third.

Prepare for Breading

Roll each sausage-wrapped egg in the flour until evenly coated, then dip it into the egg wash, and finally roll it in the breadcrumbs until fully covered. Repeat for all eggs.

Bread the Eggs

In a large pot or deep fryer, heat 1 litre of vegetable oil to 180°C (350°F). Carefully lower the breaded eggs into the hot oil, cooking them for about 5-7 minutes or until golden brown and crispy. Remove them and drain on paper towels.

Fry the Eggs

Allow the Scotch eggs to cool slightly before slicing in half to reveal the yolk. Serve warm or at room temperature, and enjoy!

Serve

Large eggs

Sausage meat

Breadcrumbs

All-purpose flour

Salt

Black pepper

Ground nutmeg

Vegetable oil

In a large bowl, add 4 cups of field greens. Make sure to wash and dry the greens thoroughly before adding them to the bowl.

Prepare the Greens

Shred 2 cups of rotisserie chicken and add it to the bowl with the greens.

Add Chicken

Add 1 cup of dried cranberries and 1 cup of candied walnuts to the salad mixture, distributing them evenly over the greens and chicken.

Incorporate Cranberries and Walnuts

Crumble 4 oz of goat cheese over the top of the salad, making sure to sprinkle it evenly throughout.

Crumble Goat Cheese

Drizzle your preferred herb vinaigrette over the salad. Start with about 1/4 cup and adjust to taste. Toss the salad gently to combine all ingredients without crushing the greens.

Dress the Salad

Once everything is well combined, serve the salad immediately in individual bowls or plates.

Field greens

Dried cranberries

Candied walnuts

Goat cheese

Rotisserie chicken, shredded

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender. Scrape out the flesh with a fork to create spaghetti-like strands.

Prepare the Spaghetti Squash

While the spaghetti squash is roasting, trim and halve the Brussels sprouts. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts and sauté for 8-10 minutes until they are tender and slightly caramelized. Set aside.

Cook the Brussels Sprouts

In a bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and black pepper. Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.

Grill the Shrimp

In the same skillet used for Brussels sprouts, add the salami slices and cook over medium heat for about 2-3 minutes per side until crispy. Remove and drain on paper towels.

Crisp the Salami

In a large bowl, combine the fresh spinach, roasted spaghetti squash, sautéed Brussels sprouts, grilled shrimp, and crispy salami. Add the diced red onion and drizzle with horseradish sauce and lemon juice. Toss gently to combine.

Assemble the Salad

Divide the salad into serving bowls and top with shredded gouda cheese. Enjoy your Grilled Shrimp Salad!

Shrimp

Brussels Sprouts

Gouda Cheese

Spaghetti Squash

Fresh Spinach

Red Onion

Salami

Olive Oil

Horseradish Sauce

Black Pepper

Lemon Juice

Bring a pot of water to a boil. Add the soba noodles and cook according to package instructions, typically 4-6 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the Soba Noodles

Season the flat iron steak with salt and pepper. Preheat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.

Prepare the Steak

While the steak is resting, slice the avocado, halve the cherry tomatoes, and shred the napa cabbage. In a large bowl, combine the soba noodles, napa cabbage, arugula, avocado, and cherry tomatoes.

Prepare the Vegetables

In a small bowl, whisk together the fish sauce, lime juice, brown sugar, chopped cilantro, and red chili flakes until the sugar is dissolved.

Make the Thai Dressing

Pour the dressing over the salad mixture and toss gently to combine. Top with sliced steak, crushed peanuts, and fried wonton strips.

soba noodles

flat iron steak

ripe avocado

cherry tomatoes

napa cabbage

arugula

fried wonton strips

Season the beef tenderloin with salt and pepper. Grill on medium-high heat for about 6-8 minutes per side or until desired doneness is reached. Let it rest for 5 minutes, then slice thinly.

Prepare the Beef Tenderloin

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove and drain on paper towels before chopping into small pieces.

Cook the Bacon

Slice the green tomatoes into 1/2 inch thick slices. Dredge in flour, then dip in a beaten egg, and finally coat with breadcrumbs. Fry in hot oil until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Prepare the Fried Green Tomatoes

Place eggs in a smoker or on a grill over indirect heat for 30 minutes, or until they get a smoky flavor. Allow to cool, peel, and dice.

Prepare the Smoked Eggs

Finely chop the scallions. Cut the avocado in half, remove the pit, scoop out the flesh, and dice it.

Chop the Scallions and Avocado

In a large bowl, combine the sliced beef, smoked egg, chopped scallions, diced avocado, chopped bacon, and fried green tomatoes. Toss gently to combine.

Republic Scotch Egg

Rotisserie Chicken Salad

Grilled Shrimp Salad

Thai Beef Salad

Beef Cobb