With the nights drawing in, the clocks soon to be going back and the need for the heating on to take the chill out of the Autumnal air, Winter is definately on it’s way. Top chef and TV presenter Mike Robinson, has come up with some delicious, warming recipes to turn the dark evenings into a real treat.
Mike’s takes on the British classic, Toad in the Hole with savoury goose fat which he says is perfect for adding a subtle savoury flavour and silky texture to traditional dishes. He comments; “Goose fat is an essential Winter store cupboard ingredient. It takes classics like Toad in the Hole to new heights.”
Toad in the hole of Lincolnshire sausage, roasted red onion and field mushrooms
This British classic positively requires goose fat for its successful completion.
8 large Lincolnshire sausages
2 large red onions
4 large field mushrooms
A small bunch of fresh sage
100g goose fat
250g plain flour
A pinch of salt
600mls of milk
2 large eggs
To make this successfully you must have a heavy pan and cook it in a hot oven.
For the batter:
Well in advance of eating, make the batter. Beat the flour, salt, egg and milk together into a smooth batter. Let it rest in a fridge for a couple of hours, or overnight.
For the Toad in the hole:
Preheat an oven to 220c.
In a heavy pan on a hob, heat the goose fat and then add the sausages and cook until brown.
Chop the red onions into quarters and then add them to the pan, allowing them to colour.
Pull the stem out of the mushrooms and cut them into quarters. Add these to the pan and cook until brown.
Make sure that there is plenty of goose fat in the pan (the mushrooms will soak some of it up). Remove from the heat and then pour in the batter mixture.
Add sage leaves and seasoning. Bake in a 220c oven for 30 minutes or until well risen and golden.
Click on the link for more information on cooking with goose fat and more recipe ideas, or contact the Goose Fat Information Service on 0207 631 3232.
Let me know if you try Mike’s Toad In The Hole recipe and what you think.