@yarin0223: #hashtag #me encanta #hashtag naturaleza.

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Monday 24 February 2025 04:43:52 GMT

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Comfort Food Favourites, Part 5. Toad in the Hole, Red Wine Gravy and Crispy Beef Fat Onions. This recipe will make 2 servings of what you see on screen. Batter 100g plain flour 3 large eggs 250ml whole milk 1 tsp salt 1 tsp white pepper Gravy 2 shallots 2 celery 1 large carrot 1 bay leaf Thyme Rosemary 300ml red wine 500ml brown chicken stock 500ml beef stock 1 tbsp Worcestershire sauce 5g butter Few drops of sherry vinegar Salt The rest 6 Cumberland sausages 2 onions Beef fat Chives 1. Make the Yorkshire pudding batter by combing the flour, eggs and a splash of milk whisk until smooth then beat in the remaining milk. Pass through a sieve and rest in a fridge until ready to use 2. Fry thinly sliced onion in beef fat until golden and crispy, medium low heat for 12-15 mins should do it. Drain them off but keep the beef fat 3. To make the gravy soften the shallot, celery and carrots in a pan with a pinch of salt. Add the bay, thyme and rosemary then add the wine and reduce by 2/3 then add the stocks and simmer/reduce a low/medium heat for 1 hour. Strain this through a sieve pressing all the flavour out then reduce again until happy. Finish the gravy with Worcestershire sauce, butter and a little sherry vinegar 4. Use the infused beef fat from earlier to brown the sausages then remove and heat the pan/tray in an oven at 200c for 10 mins before pouring in the batter adding the sausages and baking for 35-40 mins. Don’t open the oven door. 5. Serve with gravy, beef fat onions and chopped chives #comfortfood #british #sunday #cooking

Comfort Food Favourites, Part 5. Toad in the Hole, Red Wine Gravy and Crispy Beef Fat Onions. This recipe will make 2 servings of what you see on screen. Batter 100g plain flour 3 large eggs 250ml whole milk 1 tsp salt 1 tsp white pepper Gravy 2 shallots 2 celery 1 large carrot 1 bay leaf Thyme Rosemary 300ml red wine 500ml brown chicken stock 500ml beef stock 1 tbsp Worcestershire sauce 5g butter Few drops of sherry vinegar Salt The rest 6 Cumberland sausages 2 onions Beef fat Chives 1. Make the Yorkshire pudding batter by combing the flour, eggs and a splash of milk whisk until smooth then beat in the remaining milk. Pass through a sieve and rest in a fridge until ready to use 2. Fry thinly sliced onion in beef fat until golden and crispy, medium low heat for 12-15 mins should do it. Drain them off but keep the beef fat 3. To make the gravy soften the shallot, celery and carrots in a pan with a pinch of salt. Add the bay, thyme and rosemary then add the wine and reduce by 2/3 then add the stocks and simmer/reduce a low/medium heat for 1 hour. Strain this through a sieve pressing all the flavour out then reduce again until happy. Finish the gravy with Worcestershire sauce, butter and a little sherry vinegar 4. Use the infused beef fat from earlier to brown the sausages then remove and heat the pan/tray in an oven at 200c for 10 mins before pouring in the batter adding the sausages and baking for 35-40 mins. Don’t open the oven door. 5. Serve with gravy, beef fat onions and chopped chives #comfortfood #british #sunday #cooking

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