| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Dairy |
|
Can’t, Cook, Won’t, Cook |
2 |
servings |
INGREDIENTS
| 1/4 |
|
Red pepper; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Caraway seeds |
| 225 |
g |
Minced pork |
| 50 |
g |
Fine breadcrumbs |
| 75 |
g |
Plain flour |
| 1 |
|
Egg; beaten |
| 85 |
ml |
Milk |
| 50 |
ml |
Water |
|
|
Salt and ground black pepper |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Bunc fresh flat leaf parsley |
| 2 |
oz |
Butter |
| 2 |
oz |
Caster sugar |
| 1 |
|
Egg; beaten |
| 1/2 |
ts |
Almond essence |
| 50 |
g |
Self-raising flour |
| 2 |
tb |
Milk |
| 1 |
lg |
Baking apple |
| 1/2 |
|
Lemon; juice of |
| 2 |
tb |
Light muscovado sugar |
| 1 |
|
Handful sultanas |
| 2 |
tb |
Toasted almonds |
|
|
Creme fraiche to serve |
| 1 |
tb |
Spicy tomato chutney |
INSTRUCTIONS
FOR THE BATTER
FOR THE BATTER (CONT
FOR THE APPLE SPONGE
FOR THE APPLE SPONGE (CON
TO SERVE
Preheat oven to 220c/425f/Gas 7.
Butter two 4" ramekin dishes.
1 In a large bowl mix together the pepper, garlic, coriander, caraway
seeds, minced pork and breadcrumbs, seasoning well to taste. Pour the olive
oil into a roasting tin or ovenproof dish and place in the oven for a
minute to heat through.
2 Shape the mixture into four sausages. Remove the tin or dish from the
oven and add the sausages to the oil. Put in the oven and cook for three
minutes.
3 For the Batter: Place the flour in a bowl and gradually whisk in the egg,
milk and water, season. Roughly chop the parsley and stir into the batter.
4 Pour the batter into the roasting tin around the sausages and return to
the oven for 12 minutes until the batter is risen, golden and crispy.
5 For the Apple Sponge: Put the butter in a bowl with the sugar and whisk
with an electric hand whisk until smooth and creamy.
6 Gradually add the egg until all are incorporated, and stir in the almond
essence. Using a metal spoon, fold in the flour with the milk until you
have a dropping consistency.
7 Peel, core and chop the apple and place in a bowl with the lemon juice.
Stir in the muscovado sugar and sultanas. Spoon into the base of the two
buttered 4" ramekin dishes.
8 Spoon over the sponge mixture, filling up only to three quarters full to
allow the sponge to rise. Place in the microwave and cook on high for 1 1/2
minutes until risen and cooked through.
9 Remove the Toad in the Hole from the oven and serve on individual serving
plates. Serve with the tomato chutney.
10 Run a knife around the puddings to loosen and invert onto small dessert
plates. Serve sprinkled with almonds and a spoonful of creme fraiche.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.
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