Sage And Onion Toad In The Hole. New Music From Tuff Love.

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A man went to the zoo.
All they had to exhibit was a dog.
It was a shih tzu.

Ha!

How about a really good version of Toad In The Hole? This one stars sage, which lends a terrific earthiness. The sweet onion marmalade totally makes this homey dish shine.

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Sage And Onion Toad In The Hole

Ingredients:

200 grams (1 1/2 cups) flour
1 tsp sea salt
4 eggs, lightly beaten
200 ml whole milk
1/4 cup sage leaves, chopped
6 large pork sausages
1 1/2 Tbs olive oil
6 tsp onion marmalade or jam (I used this one)

Directions:

1. Mix flour and salt together in a large bowl. Make a well in center and pour in the eggs and a splash of milk. Whisk to form a thick, smooth paste.

2. Add half of the remaining milk and whisk until smooth. Add the rest of the milk and 75 ml of water. Whisk until smooth. Mix in the sage.

3. Cover bowl and let rest in fridge for 10 minutes.

4. Meanwhile grill or broil the sausages until golden on all sides, about 10 minutes.

5. Preheat oven to 200℃/400℉.

6. Pour oil into a large roasting pan. Place in oven for a few minutes until very hot. Carefully remove from oven. Place the sausages in the pan and pour the batter around them.

7. Return pan to oven and bake for 25 minutes until the batter is puffed and golden.

8. Remove pan from oven and reduce temperature to 180℃/350℉.

9. Spoon 1 tsp of the marmalade onto each of the sausages. Return to oven and bake for 10 minutes longer or until sausages are glazed and the Yorkshire pudding is cooked through.

10. Serve right away with a little more marmalade on the side, if you like.

Serves 4 to 6

Recipe from Delicious Magazine
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Peace, love and tie dye. Shoegazey, psychedelic, garagey…Crocodile, new from Glasgow’s Tuff Love, has it all.

Check out Tuff Love on the band’s Website where you can learn of an upcoming gig in Glasgow and link to buy their music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Main Courses, Pork and tagged . Bookmark the permalink.

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