Saturday, 16 October 2010

Recipe: Köfte Toad-In-The-Hole

After a conversation with my friend Sandy today, I had to cook Toad-In-The-Hole, but with a Turkish twist. Instead of sausages I use Köfte, which is generally made of minced beef or chicken, spiced and then formed into balls, small sausage or small burger shapes.

Ingredients - serves 2
33g plain flour
pinch of salt
1 small egg
50ml milk
6 to 8 köfte, (I used chicken this time)
olive oil for coating the baking tin

Method -

Mix the milk and egg together, and then add the pinch of salt and flour and beat thoroughly.  Put to one side.

In a hot oven around 210c heat your baking tin with a coating of olive oil, until the oil is very hot.

Carefully pour the batter into the tin and place the köfte in the batter.

Put in the oven for around 20 to 30 minutes, until the batter mix has risen and browned.

I served this with boiled calabrese and onion gravy, made with gravy granules, water and thinly sliced onion. As you heat the granules and water in a saucepan with the onion the onion will soften.  Right at the end you can add a splash of Worchester Sauce for a twist.

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