Cheese and biscuits, 48pp.
by Jean Hatfield
Weldon Publishing, Australia, 1992
Cooking on page 32
This book is part of the Australian Country Kitchen series and probably something I picked up for a couple of dollars at a second-hand bookstore, fete or Lifeline bookfair.
I’ve never cooked from it before, and can’t figure out why! I love cheese and this little gem is loaded with recipes that go way beyond biscuits. There are plenty of old favourites, as well as things you think you can only buy in shops, such as water biscuits (crackers). I think I’ll try the oatcakes next.
Today’s super easy recipe is for a cheesy variation on toad-in-the-hole—a dish I’ve never before made or eaten.
The introduction says, and rightly so, that grated cheese gives a new taste to an old English dish.
1 cup flour
1/4 teaspoon salt
1 1/4 cup milk
500 g (1 lb) sausage
1 tablespoon dripping
1 cup grated cheddar cheese
Sift the flour and salt into a bowl. Make a well in the centre, add the egg and milk, and gradually stir mix into a smooth batter. Set aside for 30 minutes.
Fry the sausages in the dripping in a flameproof baking dish for 5 minutes until brown on all sides. Add the cheese to the batter, pour over the sausages, and bake in a pre-heated hot oven (200°C, 400°F) for about 30 minutes.
How it played out
While my batter rested, I cut 500 grams of top quality Angus beef sausages in half, and fried them, with a chopped brown onion, in about a teaspoon of bacon fat, that came from some bacon I’d just fried (see below).
I did this in a cast iron pan. I then transferred the sausages and onion to a Pyrex dish and poured over the batter. I made sort of a zigzag pattern with the sausages, but it doesn’t really show in the pic.
Served with a green salad, and broccoli with bacon and pine nuts.
Another easy and tasty recipe for busy nights. This would be a great one to teach your kids to make. By the way, I think it’s worth making this with great sausages.
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