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Showing posts from November, 2016

Herby Toad in The Hole - WorldFoodCuisines

Ingredients:
140g plain flour3 eggs300ml milk2 tsp Dijon mustard2 tbsp vegetable oil8 Cumberland sausage8 sage leaves4 rosemary sprigs
Method:
Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.Tip:This family favorite marries meaty sausages with robust h…

Chocolate Chip Pecan Pie - World Food Cuisines

Ingredients: For the pastry: 300g plain flour75g salted butter, cubed100g cream cheese1 tbsp icing sugar
For the filling: 150g salted butter200ml maple syrup250g light brown soft sugar100g dark brown soft sugar4 eggs, beaten1 tsp vanilla extract400g pecans, finely chopped200g dark chocolate chips, or a bar, chopped
Method: First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6.Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm round fluted tin – mine was about…