- 500 GRAM PORK SAUSAGE
- 100 GRAM FLOUR
- 1 TBSP THYME, chopped
- 1 EGG, beaten
- 300 GRAM MILK
- 4 TBSP OIL
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- 1 MEDIUM SIZE DUCK
- 1 ONION, chopped
- 2 CLOVES GARLIC, minced
- 1 TBSP SHRIMP PASTE
- 2 STALKS LEMON GRASS, chopped
- 1 TBSP GINGER JAM
- 1/2 TSP CORIANDER SEEDS. crushed
- 50 GRAM ALMONDS, chopped
- 1 TBSP SAMBAL OELEK
- BANANA LEAVES
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Make a batter of flour, egg, milk, thyme and salt and pepper to taste.
Pour the oil into a rectangular oven dish and roll the sausages through
it. Cook the sausage with the oil 15 minutes in the oven at 220 degrees
Celsius. Pour the batter on the
sausages, turn the heat down to 200 degrees and bake 40 Minutes.
Toad in the hole is a classic British
recipe. The batter is Or less the same as used in Yorkshire pudding.
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Mix all ingredients except the duck
and the banana leaves and rub the outside and inside of the duck with
this mixture. Add salt and pepper to taste. Wrap the duck in layers
of banana leaves and tie them with a piece of string. Steam the duck
for one hour; then roast it in the oven for 1 hour at 180 degrees
Celsius. I had no large enough steam
pan so I filled a baking tray with water, and put the duck on the oven
rack above he baking tray for one hour at 150 degrees instead of steaming.
In
Bangladesh,
where I lived when preparing this recipe, banana trees grow alongside
all streets and even in our own garden so banana leaves are not hard
to come by. In your country it may be Difficult; if impossible,
try using aluminum foil or large cabbage leaves.
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