Green Pepper Steak

This is one of those quick, easy and simple recipes that every cook should have up their sleeves.  I wish I had a pound for every time I have cooked this over the past 45 years or so . . .  I'd be a very rich woman!  Green Pepper Steak is one of those delightfully quick and tasty dishes that goes together in a flash and can be on the table in not much more than half an hour or so.

Coconut and Lime Glazed Banana Muffins

 





One fruit that I am not overly fond of is bananas.  You will never see me peeling a banana and eating it like that.  They just don't appeal to me in that way.  

 If you slice them into a bowl and add lashings of warm custard, or  scatter slices of them over a bowl of crisp rice cereal. . .  they somehow become much more appealing to me. 










I cannot resist a nice thick slice of banana cream pie . . . and when they are really ripe, mashed and baked into cakes or muffins or squares . . . well, they are bliss, pure and utter bliss.

My father's family eats them mashed and stirred into whipped egg whites . . . I'm not sure what that is called, and I have never eaten it myself.  

I think it's a French Canadian thing . . . or maybe just a Villeneuve thing.  I don't know for sure.

 





These Coconut Lime Glazed Banana Muffins are one of my favorite Banana Muffins.  

You get a lovely moist banana muffin . . . dense and filled with awesome banana flavour, vanilla and just a hint of lemon . . .

The  muffin is then glazed while still warm with a tangy lime and coconut glaze icing.  Just like a nice little snowy cap of Caribbean goodness.

These are pretty hard to resist.  You can freeze them as well . . . without the topping.  

I expect that you could probably even freeze them with the glaze, but I never have so I couldn't say really for sure.

If you  want even more Caribbean flavor, substitute rum flavoring for the vanilla.  Or charge them up by adding some chopped toasted pecans or macadamia nuts.  

Now that sounds like a very moreish addition, don't you think??

 




*Coconut Lime Glazed Banana Muffins*
Makes 12
Printable Recipe

Moist and full of banana flavour these muffins on their own are pretty wonderful.  When you add this delicious coconut lime glaze though, they go from being simply wonderful to full on moorish . . . they're almost too dangerous to have around!

1 1/2 cups flour (210g)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large very ripe bananas, mashed
3/4 cup sugar (144g)
1 large egg, beaten
1/3 cup butter, melted (76g)
1 tsp vanilla extract
1/2 tsp lemon extract
GLAZE:
The juice of one lime
1/2 cup sifted icing sugar (65g)
2 TBS flaked unsweetened coconut

Preheat the oven to 180*C/375*F/gas mark 4.  Grease a 12 cup muffin pan really well (or line with paper liners) and set aside.

Whisk the flour, soda, baking powder and salt together in a large bowl.  Whisk together the bananas, sugar, egg, butter, vanilla and lemon extract.  Pour the wet mixture into the dry mixture and fold them together, mixing them together only until the dry ingredients are moistened.  

Spoon the batter into the muffin cups filling them about 3/4 full.  Bake for about 20 minutes or until they test done.  A toothpick inserted in the center should come out clean.  

Remove the pan to a wire rack to cool for ten minutes before removing the muffins from the pan.  Place them back on the wire rack and spoon the glaze over them while still warm.

To make the glaze, stir all the glaze ingredients together until smooth.

A Delicious One Pan Autumn Warmer

   

I have a love affair going with the Bratwurst sausages.   Todd and I love German Food full stop.  It's one of our favourite places to visit . . .  I had the most delicious brats and sauerkraut once when we were there.  



The photograph I took doesn't really do it justice.  It was absolutely flippin delicious!  Boiled potatoes . . .  that tangy kraut, perfectly cooked and a grilled brat.  So good!  You know something is fabulous when six years later you are still thinking about it!  Me-thinks I best start saving my pennies to go back!

Posh Spice

Prestat's NEW Orange & Cardamom Chai Thins

Velvety Milk Chocolate Thins, Orange and Cardamom Chai £11.50

Prestat, chocolatier to Her Majesty The Queen, has launched some fabulous NEW Orange & cardamom Chai Thins - a perfect treat to enjoy over Diwali.  The thin disks of velvety milk chocolate have just received the Gold Great Taste Award, and are infused with Mediterranean Orange Oil, Cardamom and Chai - producing the taste equivalent of a fabulous firework and the vibrant colours of Rajasthan!

In 1902, a chocolate shop called Prestat was opened in London by descendants of Louis, Dufour, the man who created the world's first recorded chocolate truffle in Champray, France in 1896.  Prestat's reputation for making exquisite handmade chocolates quickly spread and before too long, maharajas, sultans, presidents and stars of the stage and screen had all experienced the delight that only the finest chocolate can bring.  Granted a Royal Warrant, Prestat chocolates continue to be served at every major state banquet.

Prestat is one of the few British Artisan chocolatiers to make all it's own chocolates, giving it completely control of recipes and the sourcing of ingredients as well as the opportunity to nurture the traditional skills needed to create it's handcrafted chocolates.

For more infomation and stockist details check out their web page at www.prestat.co.uk

Creamy Chicken, Broccoli & Cheese Soup

 





When I was growing up we never, ever had broccoli to eat. I had never even heard of the stuff. My dad would only ever eat a few vegetables . . . peas, beans, carrots, swede, potatoes and once in a while corn, and so my mom never cooked anything else.

And more often than not . . . they came from a tin. Ugh . . . tinned vegetables.  Not so tasty . . .

Keeping Time with Oregon Scientific

As you have probably correctly surmised I am a rather keen cook.   No surprise there.   As a keen cook, I really rely on having quality tools in my kitchen to work with.   When I used to cook at the Manor, I regularly cooked Silver Service Formal Dinner Parties with multiple courses for anywheres up to 40 people (and once a cocktail party for 200).  People used to ask how I managed to do it all.   I had excellent tools at my fingertips and one of my secrets was . . .  I used multiple timers.

I always use kitchen timers when I am cooking, even now when I am only cooking every day stuff for the Toddster and myself.  I am a person that is easily distracted and so a kitchen timer has saved my bacon and THE bacon more than once!

I was recently sent a gorgeous Kitchen Timer from Oregon Scientific to try out and I am really keen to tell you all about it.

 This is the Oregon Scientific Two Channel Kitchen Timer with Clock & LED Visual Alert, which I have been using in my kitchen for the past week or so and I have to say that I just love it.

Some of it's features are: 

Dual timer with count up/down function

Adjustable alarm volume – high / low / mute – with LED alert

Digital clock

With stand, magnet and hanging hole

Batteries are included

Product Size : 90(W) x 76(H) x 20(D) mm  

 The Kitchen Timer with two channels and LED alert gives a combination of clock and timer within one design. The two-channel timer allows you to alter between the count up and down functions according to your needs. The alarm volume can be adjusted, and the LED alert will flash continuously when the alarm is muted. The timer comes with stand, magnet and hanging holes which enable you to move around kitchen / home as required.  

What I love about it most is that I can set it up to time two things that I am cooking at the same time.  This is a brilliant feature.   What I also love about it is that it is really LOUD!  I can't tell you the number of times I have missed a timer going off because my deaf husband who always forgets to turn his hearing aid on has the television on at about a bazillion decibels and I haven't heard it.   That has not been a problem at all with this Oregon Scientific Two Channel Kitchen Timer.  It is so loud and piercing that I can hear it all over the house . . .  and it flashes red as well so even if I couldn't hear it I would see it.

I love also that I can hang it on a string around my neck if I wanted to . . .  I love that the magnets on the back mean that I can just stick it to the microwave or the refrigerator, or front of the stove.   I love the little stand that means I can have it sitting up on the counter within my eyesight, with that green count down light flashing and that red light flashing when it is done.

In short I love it.   This would make a fabulous gift for any foodie on your Christmas List this year.  I highly recommend.   I'm really happy with it myself and I think you would be too.

To find out more,  check out all of the details on the Oregon Scientific  Page.  

Note:  Although I was sent one of these to use any and all opinions are my own.

An Alsation Tart . . . Got Bacon?

I think Bacon has to be high on the list of just about everyone's favourite foods, don't you?   I know we love the stuff.   I have often thought I would like to stop eating meat altogether . . .  but I could never give up bacon or a good steak.   Those two things are heaven to me.

"Nothing is quite as intoxicating as the smell of bacon frying . . . "
~James Beard 

Easy Fruit & Cheese Danish

I think my youngest son had to be the pickiest eater ever born.   The youngest of five he took on, not only all of his own food dislikes, but also the food dislikes of his older brothers and sisters.  Getting him to eat was somewhat of a nightmare. He went through periods of time where he would only eat hot dogs . . .  and then mashed potatoes . . .  peanut butter sandwiches . . .  corn and rice.  I used to really despair of him ever growing up to be healthy . . . thankfully my fears were for naught and he is now a pretty healthy eater and normal in every way!



He used to love pizza pockets and those Pillsbury Toaster Strudels.  I think he practically lived off them for a time.  I do confess that I kinda liked them too . . .  but only in a lazy, "I can't be asked to cook  and yet I am starving" kind of a way.   I only mention this because these delicious Easy Cheese Danishes I am showing you here today almost remind me of those toaster strudels, except  . . .  of course they are better.  Because you make them yourself.



And oh how very easy they are to make.  With just a bit of ready roll puff pastry, some cream cheese, a few store cupboard essentials and some jam . . .  and less than half an hour later you can be munching on one of these very delicious pastries.



You can use whatever kind of jam you want . . .  I have a penchant for  strawberry and cherry . . .  today I used blueberry because I didn't have any cherry . . .  apricot would be very tasty as well.   Just pick your favourite flavour!  mmmmm ..... plum preserves would be gorgeous.



It's as simple as cutting your puff pastry into rectangles, dolloping on a simple to make cream cheese filling . . .  swirling it with a bit of jam and baking.  Oh . . .  there are a few other little steps in there as well, but nothing too complicated.  I hope you'll give them a go and that you enjoy them as much as we do!  I do like to pull out the stops at the weekend and make us a breakfast treat now and again!  I haven't had any complaints yet!

 

*Easy Fruit and Cheese Danish*
Makes eight

Printable Recipe  

These are so lovely and so easy and simple to make.  Delicious.  

1 sheet of ready roll puff pastry, all butter

115g of cream cheese (4 ounces)

50g of sugar (1/4 cup)

1/2 tsp vanilla

1 TBS heavy cream

2 TBS jam (I used strawberry on half and blueberry on the other half)

1 egg yolk beaten with 1 tsp water

demerara sugar to sprinkle (turbinado)  

To ice:

130g of icing sugar, sifted (1 cup)

1 to 2 TBS of lemon juice  

Preheat the oven to 200*C/400*F/ gas mark 6.  Line several baking sheets with baking paper. 

Whisk the cream cheese, sugar, vanilla and cream together.   Set aside.  Unroll your puff pastry.  Cut it into 8 rectangles.  Place four on each baking sheet, leaving lots of space in between.  Using a sharp knife, and taking care not to cut all the way through, score a border all the way around each, about 1/2 inch deep.  This will help the edges to rise and create an edge to help keep the filling in.  Place 1/8 of the cream cheese mixture in the centre of each.   Spread it out almost to the border on each.  Top each with a few dots of jam and swirl it a bit with the end of a toothpick.  Brush the border of each with the beaten egg yolk mixture and sprinkle with some sugar.



Bake for 13 to 14 minutes, until golden brown on the edges and nicely risen.   Remove from the oven and lift off carefully onto a wire rack to cool completely.

Once the pastries are cold, whisk together the icing sugar and enough lemon juice to make a thickish drizzle.  Using a spoon, drizzle some of this decoratively over each pastry.  Allow to set and then serve.

Almond Glazed Poppy Seed Bread

I cannot begin to tell you how many times I have baked this delicious tea bread!  

It was a popular request when I worked at the Manor for the tea parties and Ladie's Luncheons, and was often requested as something to send when there was something needing sending such as in a new baby, or death in a family etc.  

It's a North American thing.  We send food to show our support at times of need.

 

This delicious recipe makes two very generous loaves, which are not only moist and sturdy but filled with glorious poppyseeds and tons of flavour!




Flavoured with orange, lemon, vanilla and almond extracts . . .  there is a lot of flavour going on, but it doesn't clash in the least and somehow they flatter each other.  

The almond does stand out a bit more than the rest, but not in an obnoxious way!    It's just plain lovely.

 

There is a bit of crunch and colour from the poppy seeds of course . . .  and then there is that lovely almond and orange flavoured glaze which adds a bit of a sweet crusty crunch to the top!  Seriously gloriously scrumptious this is.

 

If you bake only one thing this weekend, let it be this.  You will be glad you did.  

One to eat.  One to freeze for later, or give away as a gift!  You decide.

*Almond Glazed Poppy Seed Bread*
Makes 2 large loaves

One to keep and one to gift or freeze

Printable Recipe 

This is dense and moist and delicious with fabulous flavours and a sweet almond glaze topping. 

420g of plain flour (3 cups)

1 tsp salt

1 1/2 tsp baking powder

3 large free range eggs

335ml of milk (1 1/2 cups)

125g of butter at room temperature (1/2 cup)

115ml of sunflower oil (1/2 cup)

430g of sugar (2 1/4 cup)

1 1/2 TBS poppy seeds

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 tsp lemon extract

1 tsp orange extract

Almond Glaze:

1/2 tsp almond extract

1/2 tsp vanilla extract

60ml of orange juice (1/4 cup)

145g of sugar (3/4 cup)

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter and flour two large loaf tins.  Set aside.

Sift the flour, salt and baking powder together in a large bowl. Mix together the remaining ingredients and add, then beat together with an electric mixer for about 2 minutes until well combined.   Divide between the two prepared loaf tins.

Bake for one hour, or until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched.   Allow to cool in the pan for 10 minutes before removing to a wire rack.  Stir together the glaze ingredients until the sugar is somewhat dissolved.  Spoon over the loaves while they are still warm.   Allow to cool compltely, then wrap in foil or store in an airtight container.  These also freeze well. 

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

 

Follow my blog with Bloglovin

Spooky Ghost Cake Pops and a Better Baking Boutique!

Britains biggest and best loved home baking brand - Dr Oetker, will open it's doors to the EVEN BETTER BAKING BOUTIQUE on Friday 7th November until Sunday 16th November, 2014.

 


Each day the interactive baking space will play host to a range of inspiration experiences to encourage the nation to become even better bakers.   These include demos, product show cases, taste testing, master classes, and for the first time ever, consumers will also get the chance to purchase all of the amazing products on the spot.



Even Better Baking Ambassador Juliet Sear will host a very special master class on Friday 7th November, sharing all of her insider hints and tips on perfecting a range of tricky techniques.  These include the art of perfect piping, simplifying sugar roses, truly irresistible toppings and Christmas themed modelling.

On Thursday 13th November, cake pop expert and baking extraordinaire April Carter will host an exclusive Cake Pop Night, designed to give consumers the confidence to turn their own favourite pop stars into quirky cakes on sticks!  Consumers will get the chance to learn from teh best and have a go themselves on the night, to the backdrop of a DJ spinning everyone's favourite 80's pop tunes.

Other master classes taking place at the Dr. Oetker Even Better Baking Boutique include Beautiful Baking Trends, Chocolate Emporium and Winter Wonder Bakes.
For more information on the full schedule of experiences and to register for a place at any of the exclusive master class's just visit HERE.

What:  Join the cake experts Dr Oetker at the Even Better Baking Boutique for a range of master classes in how to creat the ultimate cake creations.

When:  Friday November 7th to Sunday November 16th, 2014

Where:  12 Dray Walk, Brick Lane, London E1 6QL

Details:   Register for the Classes online.  See link above.

 

*Spooky Ghost Cake Pops*

Printable Recipe  

From Dr. Oetker. 

For the cake balls:

120g Dr Oetker 72% Cocoa Extra Dark Fine Cooks Chocolate (4 1/2 ounces)

150g soft unsalted butter at room temperature (10 1/2 TBS)

200f Light muscovado sugar (1 cup soft light brown)

3 medium free range eggs, lightly beaten
2 tsp Dr Oetker Madagascan Vanilla extract

125g plain flour (1 cup less 1 TBS) 

For the Cake Pops:

2 X 100g bags of Dr Oetker White Chocolate chips melted for sticking the balls onto the sticks and coating the balls (a generous cup)

1 tsp of vegetable oil

To decorate the Ghosts:

1 X pack of Dr Oetker White Regal Ice

(This is a fondant type of icing which you roll out)

icing sugar for rolling out

Dr Oetker White desgner icing for sticking the regal ice to the cake pops

Dr Oetker Jet Black Gel Food colour

Preheat the oven to 140*C.275*F/gas mark 1.  Butter and line a 7 inch square cake tin.

To make the fudge brownie mix melt the extra dark chocolate in a microwave on medium power for 30 seconds at a time, stirring each time until melted, or in a heat proof bowl on a gentle heat over a bain marie.  Leave to cool.

Beat the butter and sugar together in a stand mixer with the paddle attachment or electraic hand beater for approximately 2 minutes until pale and fluffy.   You can also do this with a wooden spoon in a bowl. 

Tip:  If you are in a rush or the butter is quite cold, the addition of a couple of tablespoons of boiling water at this stage, beaten on slow until mixed will speed up this process.

Add your eggs on a slow speed, about a third at a time, mixing until combined.   Add your cooled chocolate, stirring continuously.  Add the vanilla extract and stir.  On slow speed mix in the flour u ntil just combined.  Do not overbeat.  Alternately fold in by hand.  Pour the mix into your cake tin and bake for approximately 40 minutes.  check it with a sharp knife or metal skewer.  You want this to be slightly underbaked so the knife should comeout pasty with a nice paste on the knife.

Leave to cool, then turn out into a bowl and crumble with your hands to fine fudgy crumb. 

To make the cake balls, take a handful of fudge cake mix and squeest together tightly.  You are aiming for little balls about the size of a large whole walnut, approximately 30g each.   If the mixture is dry, the addition of a little chocolate or vanilla butter cream will help the mixture stick.



 Once you have all of your balls ready, dip the end of your stick into th emelted chocoalte chips and push the stick into each ball, about half way in. Hold the ball to stop it splitting open when the stick goes in.

Once all the cake pops are ready, refrigerate them for 1 to 2 hours before dipping them, or pop them into the freezer for 20 minutes, so the balls are firm enough to hold  when dipping in the coating.

To coate the cake pops, melt Dr Oetker Fine Cooks White chocolate on lower power in a microwave bowl until just melted, stirring occasionally, or over a bain marie on a gentle heat.  Plunge each cake pop into the chocolate coating until completely covered.  Tap the cake pop gently on the side of the bowl to shake off the excess.  Once all are covered, dip each cake pop again.



 To decorate the ghosts, roll out half the white regal icing into a large rectangle, using plenty of icing sugar and a large plastic rolling pin.  Roll fairly thinly - 2mm to 3mm thick.  Squeeze a little Dr Oetker white designer icing onto the tops of the cake pops or brush with some melted white chocolate to aid in sticking of the sugar paste.



 Using a cake cutter or small bowl, cut out circles of regal icing and place on each of the pops, smoothing down over with your fingers to creat the white sheet effect.   Allow a little wavy movement by using your fingers to create smooth waves.




Draw on the ghost eyes and mouth using the Dr Oetker Jet Black Gel Food colour.



Aren't they just A D O R A B L E !!!


And just so that those of you with a Gluten problem don't feel left out, here is a delicious recipe for some Gluten Free Banana Muffins!

*Gluten Free Blueberry and Banana Muffins in Edible Wafer Cases*

Makes 12

Printable Recipe  

From the Dr Oetker people. 

For the muffins:

75g coconut oil (sunflower or vegetable oil can be used) (5 1/2 TBS)

1 medium over ripe banana, thorougly mashed with a fork

200g fresh blueberries (2 cups)

zest of one lemon

220ml of butter milk (scant cup)

75g of light muscovado sugar (1/2 cup soft light brown)

2 medium free range eggs, beaten lightly

250g Gluten free self raising flour seived with 1 sachet (1 tsp) Dr Oetker gluten free baking powder (about 1 2/3 cup)

2 packs of Dr Oetker Edible Wafer Cupcake cases (can use paper liners) 

For the topping:

150g Quark (1 1/4 cups, can use yoghurt or sour cream)

150g of Cream Cheese (2/3 cup)

5 TBS icing sugar

1 tsp Dr Oetker Sicilian Lemon extract

Dr Oetker Madagascan Vanilla Grinder for the topping

optional extra blueberries and dried banana slices to finish  

  

To make the muffins, preheat the oven to 180*C/350*F/ gas mark 4 and place the edible wafer cup cake cases on a baking tray.  

In a stand mixre or wit han electric hand beater, mix the sugar and coconut oil together until well mixed and in a liquid consistency.  Add the mashed banana, lemon zest, buttermilk and egg to the sugar mix and beat well to combine everythin gtogether.  

Tip in the flour and baking powder.  Mix very lightly to just combine.  Add the blueberries and gently fold in.  Divide the mixture between the cupcake cases.  Place into the oven and bake for 20 minutes. You may need an additional 5 minutes until they are springy to the touch.  Allow to cool and turn out onto cooling racks after 10 minutes.  

To top the muffins, take the quark and cream cheese straight from the fridge and gently mix together with the sugar and lemon extract.  Don't over beat.  Gently spread the desired amount of topping over each muffin.   Garnish as desired.  

Tip - For the cake batter use a plastic piping bag to pipe the mixture into your cake cases more neatly and evenly.

To join Dr Oetker on Facebook check out:  www.facebook.com/DrOetkerBaking
To visit their webpage:  http://www.oetker.co.uk
All Dr Oetker decorations are available from the Dr. Oetker online Store:  www.oetkeronline.co.uk

Jamie's Toad in the Hole

My husband is a real meat and potatoes man.  He would happily eat nothing but meat and potatoes every night of the week and never tire of it.  Give that man a sausage and a pile of mash and he is in "man heaven."  

I saw a recipe on Jamie Oliver's page the other day and it sounded really good.  I am not sure if it is in his new cookbook "Comfort Food" or not, but I am betting it might be.  

In any case I found it online.   It had some different elements I liked.

It had an unusual sounding apple and onion gravy . . .  and all of the elements are cooked separately and then put together at the end . . .

  

The sausages are baked in a hot oven and then placed on a bed of cooked herby apple and onion, then covered and kept warm.  

Jamie popped his back in the oven with the yorkshire pudding, but I found the sausages to be already well cooked by that time and so I mostly just kept them warm.  I also chose to use a mix of parsley, sage and thyme as I am not overly fond of rosemary.

The gravy is made using the other half of the apple and onion mixture.  He used hard cider in his. I used apple juice.  It turned out fabulously delicious.  I also chose to cook my own Yorkshire pudding recipe rather than his.  

Why?  Because it was my father in law's recipe, and he was an army cook and it's no fail and turns out beautiful each and every time.  I think it's the best.   When something works well, why mess with it.

It just works beautifully all together  . . .  the crisp yet succulent sausages . . .  on that fruity oniony bed of caramelized apple and onion . . 

 









Sitting on that crisp yorkshire pudding base . . .

 









that delicious gravy . . . poured over top.  Heaven.   Man Heaven.  I have to serve mash with this or my husband would revolt.  He likes his mash.  A nice vegetable on the side doesn't go amiss either.

WHAT YOU NEED TO MAKE JAMIES TOAD IN THE HOLE

For the Yorkshire Pudding:

2 large free range eggs (at room temperature)

1 tsp salt

1 1/3 cups milk, at room temperature (approximately 308 ml)

1 cup flour (140g)

You will also need oil

For the gravy:

2 large onions, peeled and sliced crosswise into 1/4 inch slices

3 eating apples, peeled, cored and slice into 1/4 inch slices

a large knob of fresh butter

1/2 tsp each, dried parsley, thyme and sage leaves
fine sea salt and freshly ground black pepper to taste

2 TBS runny honey

12 big fat cumberland sausages

1 heaped TBS of plain flour

generous cup of cloudy apple juice (250ml)

generous cup of beef stock (250ml)

Worcestershire Sauce

 

  

HOW TO MAKE JAMIE'S TOAD IN THE HOLE

It only looks complicated. It's really very simple.

Whisk all of the ingredients together for the Yorkshire pudding until well blended.  Cover and allow to sit on the side for 1 hour prior to cooking.
  

Pre-heat your oven to 240*C/475*F/ gas mark 9.  Put the sausages into a large sturdy roasting tray along with a dollop of olive oil.  Toss to coat and then roast them in the oven for 20 minutes, at which time they will be golden brown.    

While the sausages are cooking melt a knob of butter in a large skillet, along with a splash of olive oil.  Once it begins to foam add the onions and apples, along with half of the herbs.  Cook for 20 minutes, stirring occasionally, until golden.  Remove from the heat once soft.  Add the honey and a splash of water if dry.     Season with some salt and black pepper.  

  

 

Remove the sausages from the oven.   Place them into a casserole dish along with half of the apple/onion mixture.  Cover with foil and keep warm in the warming oven.  Pour about 1/4 inch of oil into a 9 by 15 inch deep sided pan.   

Place it into the oven.  Once it begins to sizzle, remove it from the oven and pour the yorkshire pudding mix into it, all at once. and then bang it back into the oven.  Bake for 20 minutes without opening the door, until puffed and risen and golden brown and crisp.  

While the yorkshire pudding is baking make the gravy.  Return the apples and onions back to the stove over high heat and sprinkle with the flour.  Allow it to brown until lightly golden brown.   Whisk in the apple juice and stock, and a couple of good splashes of Worcestershire sauce.  Cook, whisking constantly until the mixture bubbles and thickens.   Taste and adjust seasoning as required.  

To serve, divide the yorkshire pudding amongst six plates along with the sausages and some of the apple/onion mixture.  Ladle the gravy over top and serve.  

We like proper mash and veg with this.  Sometimes I cook cabbage, or carrots and peas.  Today I cooked carrots and baby brussels sprouts.  You just can't beat a delicious meal of sausage and mash. 

Jamie's Toad in the Hole

Yield: 6

Author: Marie Rayner

Prep time: 1 H & 15 MCook time: 35 MinTotal time: 1 H & 50 M

A delicious version of Toad in the Hole in which all of the elements are created separately and then put together at the last to serve. Makes for crispy yorkshire pudding, a flavourful gravy and perfectly cooked and crisp skinned sausages!I am using my own yorkshire pudding recipe for this, because . . . I hate to say it Jamie, but mine is the best!

Ingredients

For the Yorkshire Pudding:

• 2 large free-range eggs (at room temperature)
• 1 tsp salt
• 1 1/3 cups milk, at room temperature (320 ml)
• 1 cup flour (140g)
• oil for the pan

For the meat and gravy:

• 2 large onions, peeled and sliced crosswise into 1/4 inch slices
• 3 eating apples, peeled, cored and slice into 1/4 inch slices
• a large knob of fresh butter
• 1/2 tsp each, dried parsley, thyme and sage leaves
• fine sea salt and freshly ground black pepper to taste
• 2 TBS runny honey
• 12 big fat Cumberland sausages (you can use any good Butcher's style of sausage)
• 1 heaped TBS of plain flour
• generous cup of cloudy apple juice (250ml)
• generous cup of beef stock (250ml)
• Worcestershire Sauce

Instructions

1. Whisk all of the ingredients together for the Yorkshire pudding until well blended. Cover and allow to sit on the side for 1 hour prior to cooking.
2. Pre-heat your oven to 240*C/475*F/ gas mark 9. Put the sausages into a large sturdy roasting tray along with a dollop of olive oil. Toss to coat and then roast them in the oven for 20 minutes, at which time they will be golden brown.
3. While the sausages are cooking melt a knob of butter in a large skillet, along with a splash of olive oil. Once it begins to foam add the onions and apples, along with half of the herbs. Cook for 20 minutes, stirring occasionally, until golden. Remove from the heat once soft. Add the honey and a splash of water if dry. Season with some salt and black pepper.
4. Remove the sausages from the oven. Place them into a casserole dish along with half of the apple/onion mixture. Cover with foil and keep warm in the warming oven. Pour about 1/4 inch of oil into a 9 by 15-inch-deep sided pan.
5. Place it into the oven. Once it begins to sizzle, remove it from the oven and pour the Yorkshire pudding mix into it, all at once. and then bang it back into the oven. Bake for 20 minutes without opening the door, until puffed and risen and golden brown and crisp.
6. While the Yorkshire pudding is baking make the gravy. Return the apples and onions back to the stove over high heat and sprinkle with the flour. Allow it to brown until lightly golden brown. Whisk in the apple juice and stock, and a couple of good splashes of Worcestershire sauce. Cook, whisking constantly until the mixture bubbles and thickens. Taste and adjust seasoning as required.
7. To serve, divide the Yorkshire pudding amongst six plates along with the sausages and some of the apple/onion mixture. Ladle the gravy over top and serve.
8. We like mash and veg with this. Sometimes I cook cabbage, or carrots and peas. Today I cooked carrots and baby brussels sprouts.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com 

Thanks so much for visiting! Do come again!

 Follow me on bloglovin