| RECIPES FROM THE ICE |
Another mouth-watering dish from the culinary masters onboard HMS Endurance that will flood back your childhood memories!
Toad-in-the-HoleIngredients:1/2 pound (250g) pork link sausages 3 ounces (90g or 3/4 cup) flour 10 fluid ounces (300ml or One and a quarter cups) milk Two large eggs 4 ounces (125g) grated strong Cheddar cheese 2 tablespoons chopped parsley Pinch of salt and freshly ground pepper, to taste Cooking oil Method: Preheat oven to 220C (425F or Gas Mark 7). Cook the sausages of as you usually would do in a pan until browned on all sides. In a separate container whisk up the eggs, flour, parsley & milk ensuring all lumps are removed. Season Lightly. In an oven proof dish approximately 8-10 in length add a small amount of cooking oil and place in the oven for a few minutes. Remove the dish from the oven, add the batter mixture and arrange the sausages in a circle formation. Sprinkle the cheese over the mixture Place the dish in the oven and reduce the temperature to around 195C Cook in the oven for approximately 25 minutes or until golden brown and puffed up. This dish is best served with champ potatoes and onion gravy Enjoy! |
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