Individual Toads in their Holes!

I was so upset to hear the news that Terry was leaving the breakfast show, but then so pleased Chris Evans would replace him: then so upset that I wouldn't get my usual 'music to cook by' on Chris' afternoon show every day - what will I do? Will the quality of my cooking decline without the laughter that goes with it each evening? I don't know, but I do know that Simon Mayo as a replacement won't come close.

On Thirsty Thursdays in the last few weeks, Nigel has been cooking comfort food recipes and it was the turn of the traditional Toad in the Hole: my inspiration and something I've been building up to as, until this week, I had never attempted a homemade Yorkshire Pudd - too afraid of it not rising! But, having looked over several recipes, I decided it didn't matter how I made my batter. Some were egg based with self raising flour, others used just one egg, plain flour and milk. Many combined water with the milk...I just didn't know what to go with, so I began with Delia! I didn't however, use water as I was using skimmed milk so combined the water and milk quantities.

1egg, 75g plain flour, 5fl oz skimmed milk (I know I'm mixing metric and imperial here, but its the way I work!), mix together without lumps! Now, when I'd made this batter I decided it didn't look like I was going to have enough to make 6 puddings, so I made up another batch and mixed it in, but this time I used 1 egg, about 40g self raising flour, 1-2 fl oz water and a pinch of baking powder: yes, you read it right, self raising flour AND baking powder: I was determined! I browned off the sausages in the pan, popped them into individual silicone muffin moulds and added a splash of sunflower oil to each, then put into a hot oven until I couldn't wait any longer. I tipped in the batter mix, put the timer on for 15 mins and went to catch up with Corrie!

Not seeing them was almost distracting me from discovering if Leanne and Peter would ever get together, but then I heard a sizzling noise, so just had to investigate! I nearly screamed when I peered into the oven: not only had they risen, but they'd grown so high they'd 'spat out' the sausages, some of which were now lying strewn across the oven floor! This didn't, however, concern me too much as I was so excited about the Pudds having risen! I even called mum to celebrate!

I served them with Jamie's Onion Gravy and cabbage from the garden with a lump of the herb butter from the salmon recipe! The pudds were soft and spongy at the bottom and crisp and crunchy at the top - perfect! I'll definitely not be afraid to give them another go, and maybe leave out the self-raising flour and baking powder, just to see!

Herb Pork with Bean Puree - from the garden!

As we move into Summer, I find myself using more and more from the garden in my cooking. One recipe I tried out this week was, unusually, an Ainsley Harriot one from this week's SFTW. Simon Rimmer is still off with his poorly achilles tendon snap, but I tuned in none-the-less. All the recipes looked good, in particular the Herb Pork with Bean Puree. I used parsley, thyme, rosemary and cabbage spring greens from the garden and will soon be able to add garlic and onions to the list. The only thing left now is to grow the pig itself!

The recipe link is above, but I'll paraphrase and alter it to make it briefer here! It's really not as complicated as it looks. As you know, I tend not to add quantities as it's up to you and your tastes how much of what you'd like! Herbs - you need enough to cover the pork. Onions and garlic - again, as much as you would like to mix with the the can of beans. Easy!

Ingredients

chopped fresh rosemary
chopped fresh thyme
pork fillet, fat trimmed
apple, cut in half, core removed
brown sugar
onion, finely chopped
garlic cloves
canned cannellini beans, drained and rinsed
cheddar cheese, grated
chopped fresh parsley
chicken stock
cabbage, shredded
caraway seeds - I used fennel seeds instead and it still tasted good!

Method

1. Preheat the oven to 200C. Cover the pork loin in olive oil then roll in the chopped rosemary and thyme. Fry for 1-2 minutes until browned.
2. add a blob of butter to the pan and place the apples halves in , cut sides down. Fry off til golden brown, turn over and sprinkle with a little sugar.
3. Transfer the pan to the oven and roast for 10-12 minutes, or until the pork is cooked through and the apples have caramelised. Remove the pan from the oven and set the pork aside to rest (reserve the pan juices). Keep warm.
4. Fry the onions and garlic and fry for 4-5 minutes, or until softened but not coloured. Add the beans and continue til warmed, then the grated cheese and stir until melted. Blend with the parsley until smooth and puree-like. If you need to add a few tablespoons of the chicken stock to loosen, then do!
5. Ainsley used caraway seeds but I only had fennel seeds (again, from the garden!) so used those instead. Fry off for a few seconds, then add the shredded cabbage. I used a few outer leaves. If it begins to catch, add a few spoons of the stock and continue to fry until the liquid evaporates. Season according to taste.
6. To serve, spoon the bean and cheese purée into the centre of two serving plates. Pile the wilted fennel cabbage on top. Arrange the pork slices on top of the cabbage. Place one caramelised apple half alongside each serving. Drizzle over the reserved pan juices.

This really isn't as phaffy as it sounds and is absolutely delicious. It's a case of frying the meat and apples, frying the onions, garlic and beans, then frying the cabbage. Ok, reading it back it sounds like a lot of frying, but use olive oil and leave out the butter if you're worried about the amount of fat! You could steam the cabbage and add the fried fennel seeds? I believe that the taste is the most important, however, and this really was good. I'll definitely be making it in the near future.