Archive for April, 2010

Toad In The Hole

Thursday, April 15th, 2010

Another British Classic – Toad In The Hole!

4 Pork Sausages
110g (4oz) Plain White Flour
300ml (½ pint) Milk
2 Small Eggs
½ tsp Salt

- Place the flour in a bowl, then make a well in the centre and break in the egg.
- Mix in half the milk using a wooden spoon, work the mixture until smooth then add the remaining milk.
- Beat or whisk until fully combined and the surface is covered with tiny bubbles.
- Allow to rest for 15 to 30 minutes, whisk again before use.
- Preheat the oven to 230°C; 450°F: Gas 8
- Fry the sausages in a pan to lightly colour and remove excess fat, reserve the fat.
- Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up to about 4 tbsp.
- Heat the fat until smoking hot then pour in the batter.
- Add the sausage chunks and place into the hot oven.
- Bake for about 5-10 minutes at 230°C; 450°F: Gas 8, then reduce to 200°C; 400°F: Gas 6 and bake 20 to 30 – - – minutes or until the batter around the sausages has risen and is a deep golden brown.
- Serve immediately or the pudding will deflate.

Shepherds Pie

Thursday, April 15th, 2010

A Simple British classic – Shepherds Pie….

- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 onion, finely chopped, divided
- 120g grated Cheddar cheese, divided
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, peeled and diced
- 450g minced lamb (preferably local)
- 2 tablespoons plain flour
- 200ml lamb stock

Preparation method
- Bring a large pot of water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, 1 or 2 tablespoons of finely chopped onion and half of the grated cheese. Season with salt and pepper to taste; set aside.

- Preheat oven to 190 degrees C (Gas mark 5.)

- Heat oil in a large frying pan. Add remaining onion and diced carrots; cook until tender. Add lamb and cook until well browned. Stir in flour and cook 1 minute. Add lamb stock. Bring to a boil, reduce heat and simmer for 5 minutes.

- Spread the lamb mixture in an even layer on the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with remaining grated cheese.

- Bake in the preheated oven for 20 minutes, or until golden brown.