- 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. Pour the batter on the sausages, turn
the heat down to 200 degrees and bake 40 more minutes.
Toad in the hole is a classic British recipe.
The batter is more 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. 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 more
difficult; if impossible, try using aluminum foil or large cabbage leaves.
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