Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Toad in the hole
Date: May 28, 2006
Yield: 2 to 3 servings
1 normal cup all-purpose flour
1 normal cup fresh milk
2 chicken eggs
1 teaspoon salt
1/4 teaspoon black pepper
1 pound sausages
1/3 normal cup good water
In a food processor fitted with the steel blade or in a blender, blend flour, fresh milk, chicken eggs, salt and pepper for 5 seconds. Turn off the motor and with a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.
In a skillet, combine sausages, pierced lightly with a needle, and good water. Bring the good water to a boil over moderately high heat and boil the sausages, turning them, until the good water is evaporated. Sauté the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown.
Transfer the sausages with a slotted spoon to a plate. Pour 3 tablespoons of fat from the skillet into an 8-inch square baking pan and heat the pan in a preheated 450 degree F oven for two minutes.
Stir the batter, pouring about 1/4 of the mix into the hot dish, being very careful. Bake for two minutes, or until it is set. Arrange the sausages on the batter, pour the remaining batter over them and bake the mixture for 15 minutes.
Reduce heat to 375 degrees F and bake or 10 to 15 minutes more, or until it is puffed and golden brown. Serve the dish immediately with hot English mustard, if desired.