Archive for semi-skimmed milk

Toad in the hole with apple and rosemary

Posted in Food with tags , , , , , , , , , on June 15, 2011 by Robin Gosnall

2 tbsp vegetable oil
2 red skinned apples, washed and cored
8 pork and leek sausages
a few springs of fresh rosemary
100g plain flour
pinch of salt
2 large eggs
150ml half-fat milk
150ml water

Preheat the oven to 200°C. Place the oil in a large roasting tin and place in the oven to heat up.

Cut each apple into about 8 wedges.

Remove the hot roasting tin from the oven and add the sausages, apple wedges and rosemary and roast for 10 mins or until beginning to brown.
Whilst the sausages cook, place the flour in a bowl with the salt. Make a well in the centre and break in the eggs. Gradually whisk in the milk and water until the mixture is smooth. Set aside.

Remove the roasting tin from the oven and shake well, pour over the batter then return to the oven and bake for 30-35 mins or until golden and risen. Serve with vegetables and gravy.

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Bacon toad in the hole

Posted in Food with tags , , , , , , , , , , , , , on June 14, 2011 by Robin Gosnall

2 large eggs
125g plain flour
250ml semi-skimmed milk
good pinch of sea salt
2 tbsp sunflower oil
8 thick, good quality pork sausages
8 rashers rindless smoked back bacon
1 medium onion, finely sliced
2 garlic cloves, finely sliced
220g cherry tomatoes
300g green beans, trimmed

Preheat the oven to 220°C. To make the batter, put the eggs, flour, milk and salt into a food processor and blitz until smooth. Set aside.

Heat 1 tsp of oil in a large pan and cook the sausages for 5 minutes over a medium-high heat until browned all over, but not cooked through. Transfer to a plate and let cool. Wipe out the cooled pan with kitchen paper.

On a board, use the back of a knife to stretch out the bacon rashers and then wrap one around each sausage. Put the sausages into an ovenproof dish, drizzle over 2 tsp of oil and bake for 5 minutes. Remove the dish from oven and pour the batter around the sausages. Bake for a further 25-30 minutes, until the batter is well risen and golden.

Meanwhile, heat the remaining 1 tbsp of oil in the pan and cook the tomatoes until soft. Place in a jug and blitz using a stick blender. Gently fry the onion and garlic until softened and lightly browned. Pour the blitzed tomatoes into the pan with the onion and garlic, stirring well.

Ten minutes before the end of the toad in the hole cooking time, bring a pan of water to the boil, add the beans and cook for 3-4 minutes or until tender. Drain, and tip into the pan with the tomato sauce. Season and let simmer for a few seconds, stirring.

Cut the toad in the hole into wedges and serve with the green beans in tomato sauce.

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