Intermediate
4
Servings
Preparation
- To prepare the batter; sift the flour and mustard powder into a bowl and make a well in the centre.
- Beat the eggs with the milk and the water, tip the liquid into the well and incorporate the flour into the liquid and beat until you have a smooth batter.
- Season with sea salt and black pepper, place the bowl in the fridge for at least 30 minutes, the batter can be made hours in advance.
- Preheat oven to 220°C/Gas 7
- To prepare the pea crush; melt the butter in a small pan, add the shallots, thyme and sugar, fry gently until soft. Add the peas and chicken stock and cook until soft. Crush roughly with a potato masher, adjust the seasoning and keep warm.
- Place the muffin tin on a baking sheet and brush the rapeseed oil or dripping into the bottom of each cup of the muffin tin. Put the muffin tin into the oven until the oil is very hot.
- Fill the cups just under two-thirds full with batter and bake for 10-15 minutes until golden brown, risen and crispy. Remove the toadies to a wire rack. Repeat the process, using up all of the batter.
- Place the toadies on a baking sheet and top with the sausage, return to the oven to heat and then top generously with the pea crush and serve.
Ingredients
Product Ingredients
Ingredients List
For the batter:
175
g
plain flour
2
large eggs
125
ml
semi-skimmed milk
120
ml
water A pinch of English mustard powder
Sea salt and black pepper
For the pea crush:
55
g
butter
2
small shallots, peeled and finely chopped
1
teaspoon
chopped thyme leaves
1
tablespoon
caster sugar
400
g
frozen peas, thawed
150
ml
chicken stock
Sea salt and black pepper
24
mini cocktail sausages, cooked
3
tablespoons
- 4 tbsp rapeseed oil
1
x 12-hole mini muffin tin
