GZ Tai-Tai

Onion Gravy

 
This recipe originally comes from The British Food Bible. I have used the recipe on several occasions with good results. I think, I like it best, made with Port.  I have tweaked the recipe on occasion  using a spoon of marmite or vegemite with some boiled water when I was out of liquid stock.  The recipe below has my adaptations in italics.

Onion Gravy

adapted from The British Food Bible

3 onions, sliced thinly - I use two softball size red onions

70g butter  - I use 50g I find the full amount is too much

125ml Marsala, port  - I like port best it is not as sweet as the Marsala.

125ml vegetable stock  - My family likes it best with Marmite or Vegamite mixed in boiled water to make stock.

salt and pepper

Brown the onions in the butter on medium heat until soft and caramelized. Pour in the port or Marsala and the stock. Stirring occassionally let the liquid reduce to a lovely thick sauce. Season with salt and pepper to your taste. 

Toad in the Hole

 

For this recipe you will need a hot oven and a blender. I have tried making Yorkshire pudding with other methods, and had poor results. I have never had a problem with this recipe.  I use the same batter to make an oven pancake without the sausages, served with a sprinkling of sugar and a squeeze of lemon. 

Any kind of nice sausage will do. I used half British bangers and half chicken and tomato sausages.

Toad in the Hole

6-8 sausages

5 eggs

250ml milk

250 g flour

75 g butter

Heat oven to 220C (425F). Place the butter in a 33 x 23cm (9x13) baking pan rub it around a bit to coat the bottom of the pan and leave the rest of it in the middle it will melt once it is in the oven. Place your sausages in the coated pan and prick the sausages with a fork. Place the pan in the oven to melt the butter and the sausages will cook a bit too.

While the sausages and butter are busy in the oven you will be busy with the batter.

To the blender add the eggs half the flour and half the milk. Blend this and then add the rest of the milk and flour blend again for about 1 minute.

When the butter has melted take the pan from the oven and give the batter a quick blend again. then pour the batter over the sausages and butter, quickly. Then put back in the oven cook for about 30 minutes or until risen and golden brown.

You can serve this with onion or brown gravy.

Banoffee Pie Challenge

My friend and her husband invited a group of us over for a very impromptu lunch today. She called last night and her husband shouted a challenge out for me to make a banoffee pie. I am always up for a challenge and actually this was simpler than I thought it would be. I quickly went on line to see what was in a banoffee pie and found it was just a few simple ingredients that I had in the pantry or that I could make from what I had in the pantry.  Last night I made the caramel, I was low on it because,  Expat Son enjoys spreading caramel on his toast in the morning for breakfast. Step by step instructions for making the caramel/dulce de leche here.

Sorry no photo of the pie as I did not think about it until I decided to write the post a few minutes ago.  The raves from all our friends are enough for me make this dessert for up coming gatherings.The pie plate was licked clean quite quickly!

Banoffee Pie

1 pie shell graham cracker or pastry  I used a pre-made graham cracker shell today.

11/2 - 2 cans caramel/dulce de leche  made from sweetened condensed milk see the link above

4 medium size bananas, sliced

500 ml whipping cream, chilled

1 tsp vanilla

1/4 - 1/3 cup sugar 

chocolate sprinkles, garnish

 

Pre-bake the pie shell and cool.

Whip the chilled cream, vanilla, and sugar until stiff.

Spread a layer of caramel on the bottom of the crust.

Layer sliced bananas on the caramel.

Spread more caramel over the bananas.

Cover with sweetened whipped cream.

Garnish with chocolate sprinkles or nuts.