Toad-in-the-hole

SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: 30 MIN

Drum Food - - CONTENTS -

BAT­TER

250ml (1c) milk 125ml (½c) flour pinch of salt 3 eggs

SAUSAGES

oil

8 pork sausages

4 fresh rose­mary sprigs

GRAVY

30g but­ter

1 onion, sliced

125ml (½c) red wine 125ml (½c) beef stock 5ml (1t) Di­jon mus­tard salt and pep­per

SALAD

225g green beans, blanched hand­ful of cherry to­ma­toes,

halved

1 red pep­per, chopped hand­ful of pars­ley, chopped 4 gar­lic cloves, minced

60ml (¼c) Greek dress­ing 60g feta, crum­bled

Pre­heat the oven to 220°C. Get a bread pan ready.

1 BAT­TER Mix the bat­ter in­gre­di­ents to­gether in a bowl.

2 SAUSAGES Coat the bak­ing pan with oil and put in the oven.

3 Heat some more oil in a saucepan and brown the sausages over medium heat for 3 min­utes or un­til golden. When the bak­ing pan is hot, add the sausages and re­turn to the oven for 2 min­utes.

4 Take the pan out of the oven. Gen­tly pour the bat­ter over the sausages and add the rose­mary sprigs. Re­turn the pan to the oven for 20 min­utes and re­move when the bat­ter is golden and done.

5 GRAVY Heat the but­ter in a saucepan. Fry the onion on low heat for 5 min­utes while stir­ring. Pour in the wine and stock. Re­duce the liq­uid by half, stir in the mus­tard and sea­son with salt and pep­per.

6 SALAD Com­bine the beans, to­ma­toes, red pep­per, pars­ley and gar­lic in a bowl. Pour the dress­ing over and add the feta. Serve the salad with the toadin-the-hole (a tra­di­tional Bri­tish bat­tered sausage bake).

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