JAMIE OLIVER CHICKEN IN MILK YOUTUBE RECIPES

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TOAD IN THE HOLE RECIPE | JAMIE OLIVER SAUSAGE RECIPES



Toad in the hole recipe | Jamie Oliver sausage recipes image

An all-time British classic – Toad in the hole with perfect gravy makes a knockout meal.

Total Time 50 minutes

Yield 4

Number Of Ingredients 11

sunflower oil
8 higher-welfare sausages
4 sprigs of fresh rosemary
2 large red onions
2 cloves of garlic
2 knobs of unsalted butter
6 tablespoons balsamic vinegar
1 level tablespoon vegetable stock powder or 1 organic vegetable stock cube
285 ml milk
115 g plain flour
3 large free-range eggs

Steps:

    1. Whisk the batter ingredients together with a pinch of sea salt, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.
    2. Put 2 tablespoons of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
    3. When the oil is very hot, add the sausages – keep an eye on them and allow them to colour until lightly golden.
    4. At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.
    5. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
    6. For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.
    7. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy.
    8. Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!

Nutrition Facts : Calories 677 calories, FatContent 44.3 g fat, SaturatedFatContent 17.3 g saturated fat, ProteinContent 27.6 g protein, CarbohydrateContent 44.1 g carbohydrate, SugarContent 17.5 g sugar, SodiumContent 2.3 g salt, FiberContent 3.6 g fibre

CLASSIC CHICKEN KORMA | PATAK'S INDIAN CURRY PRODUCTS AND ...



Classic Chicken Korma | Patak's Indian curry products and ... image

Chicken Korma is one of the most popular dishes in Britain, and is one of the mildest of the Indian curries - making it popular with kids and people who don't like too much spiciness in their food. This classic Chicken Korma recipe uses Patak's Spice Paste - which is a delicate blend of spices with coconut - along with a rich blend of other wonderful flavours and is sure to be a hit with the whole family.

Provided by Patak's

Total Time 25 minutes

Yield 4

Number Of Ingredients 9

2tbsp oil
1 medium onion
1/2 jar of Patak’s Korma Spice Paste
1 can/400ml coconut milk
50ml water
1tsp garlic & ginger chopped (optional)
500g diced chicken breast
50ml double cream
1 tsp sugar (optional )

Steps:

  • 1. Heat oil in a med saucepan.
  • 2. Add onion cook until soft.
  • 3. Add Patak’s Korma Spice Paste, ginger and garlic. Stir occasionally, until reduced and thickened.
  • 4. Add 50ml water, bring to the boil, cover, cook for 5 minutes.
  • 5. Add chicken and fry until sealed.
  • 6. Add coconut milk, double cream and a pinch of sugar (optional)
  • 7. Simmer for 15 minutes.
  • 8. Garnish with fresh chopped coriander or toasted coconut flakes/chips.

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