Modern Jewish Table by Tracey Fine; Georgie Tarn

Author:Tracey Fine; Georgie Tarn
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2017-01-27T05:00:00+00:00

PRINCESS TOAD IN THE HOLE

WITH WARM ONION & APPLE RELISH

A toad in the hole is a popular British supper dish similar to the delicious American popover. It’s served with my hot onion and apple relish, which is guaranteed to turn any frog into a prince with just one bite.

Ingredients

8 chicken sausages

1 teaspoon olive oil

2 tablespoons oil, for coating the dish

2 teaspoons diary-free margarine, melted

1 large onion, diced

10 small tomatoes, sliced

Batter

1 cup all-purpose flour

4 large eggs

10 fl oz water

1 teaspoon English mustard

A small bunch (2 tablespoons) fresh basil, chopped

1 teaspoon thyme

Salt

Black pepper

Method

Preheat oven to 350°F / 180°C.

Brush the sausages with olive oil. Place under the grill and cook them until slightly brown. Remove from the oven and leave to one side.

Put 2 tablespoons of oil in an oven-to-table dish and place in the oven for approximately 10 minutes until the dish is piping hot. Remove and coat the inside of the dish with the melted margarine using a kitchen towel.

Scatter the onions and tomatoes on the bottom of the dish and put in the oven to roast for 30 minutes. While this is cooking, mix the batter ingredients and leave in the fridge.

When the onions and tomatoes are ready, place the browned sausages on top. Whisk the batter ingredients again and pour over the sausages. Return to the oven for another 30 minutes.

Ingredients

Warm Onion & Apple Relish

2 tablespoons olive oil

1 large onion, finely diced

1 teaspoon dairy-free margarine

1 teaspoon English mustard

4 fl oz balsamic vinegar

4 fl oz red wine

1 apple, grated

Salt

Black pepper

Method

In a large frying pan, heat the oil.

Fry the onions for approximately 4 minutes, then add the margarine and continue to fry for approximately 3 minutes until the onions are soft. Add the mustard and continue frying.

Pour in the balsamic vinegar, red wine, and apple. Season to taste.

Cook on high for approximately 5 minutes, stirring continually, until the relish has reduced.

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