Toad in the Hole with Honey Glazed Figs
FOOD + DRINK
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CLASSIC RECIPES WITH A CONTEMPORARY TWIST
Toad in the Hole with Honey Glazed Figs
Recipe by : Miele , www . derkern . miele . co . uk
Serves : 4
Ingredients :
For the crystallised fennel :
• 2 tbsp caster sugar
• 4 tbsp water
• ½ tbsp fennel seeds
For the wild boar sausage :
• 400g wild boar loin
• 50g pork fat
• 55g breadcrumbs
• 1 clove of garlic , minced
• 1½ tbsp thyme
• ½ tbsp crystallised fennel seeds ( as prepared above )
• ½ tsp of ground ginger
• ¼ tsp coriander seeds
• ¼ tbsp of salt
• ½ tbsp pink pepper
• 1 tbsp vegetable oil
• Sausage casing ( soak in cold water before use )
For the Yorkshire pudding batter :
• 250g plain flour
• 4 eggs
• 300ml milk
• 2 tsp water
• 1 large pinch of salt
For the honey glazed figs and shallot :
• 3 figs , halved
• 1 shallot , cut into 2cm rings
• 2 tbsp thyme
• 1 tbsp honey
For the fig gravy :
• 1 tbsp butter
• 2 figs , chopped
• 250g fig relish
• 1 litre veal stock
• 250ml red wine
Method :
1 . For the crystallised fennel , in a small saucepan , add the sugar and water and bring to a boil over a medium to high heat . Leave the mixture to bubble away until golden and syrupy in texture , which will take 2-3 minutes .
2 . Reduce the heat to low / medium and add in the fennel seeds . Stir until the mixture crystallises . Once cooled , transfer to a pestle and mortar and grind down to a powder . Set aside for later use .
3 . Into a chilled bowl , grind the wild boar loin and pork fat using a meat grinder on its 5mm grinder plate .
4 . Sprinkle in the breadcrumbs , garlic , thyme , crystallised fennel seed powder , ground ginger , coriander seeds , salt and pink peppercorns into the ground meat mixture and mix until well incorporated . Leave to rest in the fridge for two hours .
5 . Attach the sausage funnel to the meat grinder and slip the end of the sausage casing over the attachment - pull the casing down the shaft so that it is bunched up at the base .
6 . Tie the end of the casing into a knot , push the sausage filling through the grinder on the slow setting and gently support the sausage as it is piped into the casing . Continue to do this until roughly one metre of sausage in length has been reached . Remove from the machine . You will need to leave some extra casing to tie off with a knot at the end .
7 . Twist the long sausage into eight sausages , measuring around 12cm each in length .
8 . Preheat your oven to 200⁰C .
9 . Pour the vegetable oil into a circular skillet , then place the sausage into the pan in a spiral . Arrange the halved figs and shallots around the outside of the sausage and drizzle with honey and thyme , then place into the oven and cook for 15 minutes .
10 . While the sausage is cooking , prepare the Yorkshire pudding mixture by mixing the milk , egg , flour , salt and water together until smooth in a jug . It should have the consistency of single cream .
11 . After 15 minutes , remove the skillet from the oven and carefully pour the Yorkshire pudding batter around the sausage and figs , ensuring it reaches the centre of the skillet .
12 . Quickly place back into the oven for 25 minutes at 210 ° C .
13 . While the toad in the hole is cooking , prepare the gravy by placing the butter and chopped fig into a frying pan and fry off for 5 minutes until soft . Once soft , add the red wine and reduce by half . Transfer to a jug for serving .
14 . Add the veal stock and fig chutney to a jug , then pour into the frying pan along with the wine and figs . Allow to simmer on a medium to high heat until reduced by half and thickened .
15 . When the toad in the hole is ready , remove from the oven and serve in the skillet along with the gravy .
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