Toad-in-the-Hole Stil Malti
Serves N/A
Prep Time mins
Cooking mins
Level low
Ingredjenti
- Ingredjenti għat-taħlita
- 100g Dqiq plain
- 2 Kuċċarini kemmun mitħun
- 2 Bajd
- 150ml Halib
- Ingredjenti għall-mili
- 4 Zalzett tal-Malti, maqsum min-nofs
- 3 Mgħaref basal fiż-żejt taż-żebbuġa
- 6-8 Qaqoċċ fis-salmura
- 2 Mgħaref tadam ċirasa tal-bott
- 1 Mgħarfa żejt
- 1 Mgħarfa għasel
- 2 Mgħaref zalza tal-BBQ
- 1 Mgħarfa mustarda Ingliża
- 6-8 Tadam imqadded, imqattgħin
- 100g Gbejniet, imfarrkin
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.
Website link https://aceline.media/recipes/maltese-style-toad-in-the-hole/
