I think I've already offered Axolotl in the Abyss (roast halloumi in yorkshire batter) on this forum, however today I bring forth a new culinary marvel especially fitting for these freezing times...
Salamander in a Subterranean Setting
Prep (wash, de-eye but don't bother peeling) some Pink Fir Apple potatoes.
Parboil or zap up a bit in the microwave.
Roast in a deepish pan for ten minutes on Gas Mk7 in a 50:50 mix of olive oil and butter with a few herbs and a bit of rough-chopped garlic.
Turn the potatoes over and pour over som,e yorkshire batter.
Return to the oven now set at Gas 6 for 14 minutes,
Turn it round and give it a few minutes more.
Eat, in my case with some ratatouille made slightly more robust by the addition of a bit of red wine and some pre-cooked (at least partially) pearl barley
chrisc
It certainly sounds 'different'. Plenty of different flavours.
There was a pub in Yorkshire we went to for a meal once and they served all sorts inside one of those big, dinner plate sized yorkshire puddings.
We need plenty of comfort food at the moment too....
That sounds really nice, I'll have to give that a go.... ;D
I only really did it cos it saved mnea dish in the washing up to pour the batter over the roasting spuds..... would work with other potatoes too I guess but PFA are sort of sausage shaped....
chrisc
I love the names you give these dishes!
My OH is a veggie and we make Veggie Toad in the Hole using veggie sausages, cooked for a while in the oven and then the batter poured on top. Served up with roasties and onion gravy ;D Mind you having said that I often skip the veggie sausages ;)
But I like the idea of the potatoes in the batter......
spuds in batter smothered in gravy....would never have thought of it but gotta be a good thing (specially as i have a stockpile of PFA in the shed!)...Thanks :)