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savory batter puddings with herb and onion sauce.

A variation on toad in the hole. Serves 4

Batter mix

2 tbsp oil
6oz plain flour
2 small eggs
1/4 pint milk
salt and pepper

Leeks and carrots to serve 

Filling

6oz minced pork
1 small onion finely chopped
1 carrot grated
dried mixed herbs
1oz breadcrumbs 

Sauce

1 tbsp oil
1 small onion finely chopped
4oz button mushrooms sliced
1/2 pint chicken or vegatable stock
mixed herbs
2 tbsp cornflour
2 tbsp water 

Spoon 2 tsp of oil into each of 4 individual shallow ovenproof dishes.

Whisk together the flour,salt, eggs and milk to make a smooth batter, allow to stand while making the pork filling.

Mix together the pork, onion, carrot, mixed herbs, breadcrumbs and seasoning. form the mixture into 12 small balls and place 3 in each dish. Bake in a heated oven 200c for 10 minutes.

Remove dishes from from the oven and quickly pour an equal amount of batter into eash dish. Bake for a further 20 - 25 minutes until risen and golden.

To make the sauce. Heat oil in a pan and fry the onion and mushrooms until browned. Add the stock and herbs bring to the boil, then reduce the heat and simmer for five minutes. Mix the cornflour with the water, stir into the pan and heat, stirring until sauce boils and thickens. Serve with sauce and veg.

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posted by toothy on 15 Nov 09 - 3683 views

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