recipes
Maltese Style Toad-in-the-Hole
2022-12-29
Ingredients
Ingredients for the batter:
- 100g plain flour
- 2 tsp ground cumin
- 2 eggs
- 150ml milk
Ingredients for the toad filling:
- 4 smoked Maltese sausages, halved
- 3 tbsp onions in olive oil (Mayor)
- 6-8 artichokes in brine (Mayor)
- 2 tbsp canned cherry tomatoes (Mayor)
- 1 tbsp vegetable oil
- 1 tbsp honey
- 2 tbsp brown or BBQ sauce
- 1 tbsp English mustard
- 6-8 sun-dried tomatoes, roughly chopped
- 100g gbejniet, crumbled (Hanini)
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Method
Preheat oven to Gas Mark 7, 220°C, fan 200°C.
First make the batter. Put the flour and cumin in a bowl, add the eggs and slowly mix in the milk then beat until smooth.
Put the sausages in an ovenproof baking dish, scatter over the onions in olive oil, artichokes, canned cherry tomatoes and drizzle over the oil. Add the honey, brown sauce and mustard and give everything a stir. Roast for 15 minutes.
Remove the dish from the oven, add the sun-dried tomatoes and crumbled gbejniet, pour the batter over and around the sausages then return to the oven and cook for a further 35 minutes or until the sausages are cooked through and the batter is golden on top.
Serve the toad in the hole with the gravy or brown sauce.
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