8/5/2014 1 Comment Easter Bunny BiscuitsRecipe by Mat Follas for The happy egg co. It’s the eggs that give these biscuits a sticky, chewiness that makes them irresistible. You can replace the Almonds with 30g Cocoa or 50g Peanut Butter for different flavours |
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won a Good Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |
1 Comment
8/5/2014 0 Comments
Very Berry Pancakes
Recipe by Mat Follas for The happy egg co.
Raspberries, strawberries or blackberries ? Choose your favourite or a mixture to make yourself a tasty pancake treat.
Raspberries, strawberries or blackberries ? Choose your favourite or a mixture to make yourself a tasty pancake treat.
Very Berry Pancakes
PREPARE 10 MINUTES COOK 5 MINUTES
SERVES 4
Pancakes
2 happy eggs
2 dessert spoons Plain flour
100g Caster sugar
300ml Milk
Pinch of salt
200g Seasonal berries
. . . . . .
To make the Pancakes
Clean the berries and rinse in cold water.
Place half of the berries and half of the caster sugar in a saucepan
with 2 tbsp of water and gently heat until the berries have broken
down and have become a wet pulp. Push the pulp and juice
through a sieve to make a sauce, taste it to check its sweetness
and add a little more sugar if required.
For the other half of the berries, put aside a few for decorating and
then roughly chop the remainder (they’ll be going in the pancakes).
In a bowl, mix the eggs, flour, salt and 2 tsp caster sugar to form
a paste. Slowly add the milk, mixing continuously, until it becomes
the consistency of paint.
Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture
so that it evenly coats the base, forming a thin pancake. Drop
some of the chopped berries onto the pancake before it cooks
through. After approx two minutes, the pancake should be loose.
Tease the edges away from the sides and then, with a rolling
motion, toss the pancake and catch it again, cooking the other
side for approx one minute.
Don’t worry if the first pancake doesn’t come out well, it’ll ‘season’
the pan and they are much easier from then on.
SERVES 4
Pancakes
2 happy eggs
2 dessert spoons Plain flour
100g Caster sugar
300ml Milk
Pinch of salt
200g Seasonal berries
. . . . . .
To make the Pancakes
Clean the berries and rinse in cold water.
Place half of the berries and half of the caster sugar in a saucepan
with 2 tbsp of water and gently heat until the berries have broken
down and have become a wet pulp. Push the pulp and juice
through a sieve to make a sauce, taste it to check its sweetness
and add a little more sugar if required.
For the other half of the berries, put aside a few for decorating and
then roughly chop the remainder (they’ll be going in the pancakes).
In a bowl, mix the eggs, flour, salt and 2 tsp caster sugar to form
a paste. Slowly add the milk, mixing continuously, until it becomes
the consistency of paint.
Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture
so that it evenly coats the base, forming a thin pancake. Drop
some of the chopped berries onto the pancake before it cooks
through. After approx two minutes, the pancake should be loose.
Tease the edges away from the sides and then, with a rolling
motion, toss the pancake and catch it again, cooking the other
side for approx one minute.
Don’t worry if the first pancake doesn’t come out well, it’ll ‘season’
the pan and they are much easier from then on.
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won a Good Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |
8/5/2014 0 Comments
Egg Fried Rice
Recipe by Mat Follas for The happy egg co.
This is a really quick family dinner and you can easily make it into a larger meal by adding sausages or vegetables.
NOTE: I would advise against re-heating rice as it is a common source of food poisoning. However, if you do, make sure that it is refrigerated less than 1 hour after cooking and that it’s not more than 24 hours old.
This is a really quick family dinner and you can easily make it into a larger meal by adding sausages or vegetables.
NOTE: I would advise against re-heating rice as it is a common source of food poisoning. However, if you do, make sure that it is refrigerated less than 1 hour after cooking and that it’s not more than 24 hours old.
Egg Fried Rice
PREPARE 5 MINUTES COOK 20 MINUTES
SERVES 4
300g long grain rice, uncooked
200g mixed vegetables, frozen
4 happy eggs
Few sprigs Coriander or Parsley
1 tblsp Sesame oil
3 Spring onions
Dash of Soy sauce
Dash of Tabasco
Dash of Worcestershire sauce
. . . . . .
To make the Fried Rice
Add the rice to a large pan of salted, boiling water. Check how
long the packet indicates you should cook the rice for, then keep
it at a rolling boil for 2 minutes less than this. Carefully Add the
frozen vegetables, bring back to the boil and strain.
While the rice and vegetables are cooking, add the sesame oil to
a frying pan, whisk the eggs together and pour in, cooking on a
low heat until the omelette is cooked through. Place on a
chopping board, roll it up and slice into ribbons.
Pick the Coriander/Parsley leaves off the stalks, finely chop the
stalks, slice the spring onions diagonally and into strips, put aside.
To assemble, put the rice and vegetables into the frying pan that
the omelette was cooked in and warm on a low heat. Add the
omelette ribbons, Coriander/Parsley stalks, spring onion pieces
and season with Soy, Tabasco and Worcestershire sauce, to taste.
To serve, spoon onto a warm plate and decorate with Coriander
/ Parsley leaves and strips of spring onion.
SERVES 4
300g long grain rice, uncooked
200g mixed vegetables, frozen
4 happy eggs
Few sprigs Coriander or Parsley
1 tblsp Sesame oil
3 Spring onions
Dash of Soy sauce
Dash of Tabasco
Dash of Worcestershire sauce
. . . . . .
To make the Fried Rice
Add the rice to a large pan of salted, boiling water. Check how
long the packet indicates you should cook the rice for, then keep
it at a rolling boil for 2 minutes less than this. Carefully Add the
frozen vegetables, bring back to the boil and strain.
While the rice and vegetables are cooking, add the sesame oil to
a frying pan, whisk the eggs together and pour in, cooking on a
low heat until the omelette is cooked through. Place on a
chopping board, roll it up and slice into ribbons.
Pick the Coriander/Parsley leaves off the stalks, finely chop the
stalks, slice the spring onions diagonally and into strips, put aside.
To assemble, put the rice and vegetables into the frying pan that
the omelette was cooked in and warm on a low heat. Add the
omelette ribbons, Coriander/Parsley stalks, spring onion pieces
and season with Soy, Tabasco and Worcestershire sauce, to taste.
To serve, spoon onto a warm plate and decorate with Coriander
/ Parsley leaves and strips of spring onion.
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won a Good Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |
8/5/2014 1 Comment
Strawberry & Cream Tart
Recipe by Mat Follas for The happy egg co.
This is a great summer tart with cream and a vanilla custard base off-setting the delicious flavours of both cooked and fresh strawberries
This is a great summer tart with cream and a vanilla custard base off-setting the delicious flavours of both cooked and fresh strawberries
Strawberry & Cream Tart
PREPARE 30 MINUTES COOK 30 MINUTES
SERVES 8
Pastry
200g Plain flour
100g Salted butter, kept cold in the fridge
50g Icing sugar
Cold water, as needed
3 happy egg Yolks
(keep the whites for glazing the pastry)
Filling
250g Strawberries
2 tsp Vanilla Essence
50g Caster sugar
150ml Milk
150ml Double cream
2 happy eggs
2 happy egg yolks
Pinch of salt
200ml whipping cream for decoration
25g Icing Sugar
. . . . . .
To make the Tart
Pastry
In a bowl, scrape the butter into small pieces, then, whilst slowly
adding the flour, press and mix the ingredients to make a crumble
mixture. Once it’s crumbly, add the icing sugar and egg yolks and
mix through to bind the mixture loosely. If the mixture will not bind
together, add 1 tsp of cold water and continue to mix. Only add 1
tsp of water at a time and never more than 4 tsp of water in total.
Place the pastry on a piece of clingfilm, wrap tightly, then roll into
a sausage shape and place in the fridge for 60 minutes.
We need to blind-bake the tart base. On a floured surface, roll-out
the pastry to a thickness of a £1 coin. Gently place the pastry in a
floured tart tin and mould it into the corners with your fingers;
don’t tidy the edges yet because the pastry will shrink when it is
baked (save a little of the pastry in case cracks or holes form
during the blind baking).
Prick with a fork all over, to stop it from rising and place in a
preheated oven at 180°C for 8 minutes.
Remove from the oven, check for any holes or cracks and patch
them with your spare pastry. Allow the tart to cool for 5 minutes,
glaze it with the beaten egg white (this will seal the base of the
tart) and place back in the oven for a further 2 minutes. Remove
from the oven, and trim the edges with a sharp knife.
Filling
Wash and hull the strawberries, cut each into approx four slices,
separate into two equal amounts and set aside.
Make the custard by whisking together the eggs, egg yolks, vanilla
essence, caster sugar, milk, double cream and salt. Whisk until it
is smooth and fully combined. Add half the strawberries and
gently fold-in.
To finish
Turn the oven down to 140°C. Pour the custard into the tart base
ensuring the strawberries are evenly spread.
Place in the oven and bake for 20 minutes. Check it’s cooked by
lightly shaking the tin, the mixture should be firm but still a bit
wobbly, like a jelly (it will continue to cook for a while once
removed from the oven).
Whip the cream and icing sugar until the peaks hold.
To serve, decorate the tart with the other half of the strawberries
and pipe the whipped cream in a pattern. Slice and serve.
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won a Good Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |
1/5/2014 1 Comment
Chocolate & Rosemary Mousse
Recipe by Mat Follas
Using cream, allows us to infuse all sorts of flavours into the mousse, not just rosemary. Other alternatives could be ginger, citrus (use the zest and a little of the juice), basil, chilli etc.
We use this mousse as part of a trio of chocolates in the restaurant, along with a chocolate citrus sorbet and a white chocolate strawberry truffle ganache. Rosemary works well with the dark chocolate because, as with lamb dishes, the rosemary cuts through the richness that dark chocolate can bring. This recipe is all about the chocolate, so use a good quality dark chocolate; for an extra few pennies it’s worth investing in some Green & Blacks 72%
Using cream, allows us to infuse all sorts of flavours into the mousse, not just rosemary. Other alternatives could be ginger, citrus (use the zest and a little of the juice), basil, chilli etc.
We use this mousse as part of a trio of chocolates in the restaurant, along with a chocolate citrus sorbet and a white chocolate strawberry truffle ganache. Rosemary works well with the dark chocolate because, as with lamb dishes, the rosemary cuts through the richness that dark chocolate can bring. This recipe is all about the chocolate, so use a good quality dark chocolate; for an extra few pennies it’s worth investing in some Green & Blacks 72%
Chocolate & Rosemary Mousse
SERVES 4
3 Eggs
200ml/7fl oz double cream
100g 72%(or higher) dark chocolate broken into small pieces
1 tbsp chopped rosemary
. . . . . .
Heat the cream and chopped rosemary in a saucepan until the
cream is just too hot to touch ... don’t boil it !
Leave the cream to cool and infuse with the rosemary flavour,
then place in fridge after 20min of cooling
When chilled, strain out the rosemary pieces and whip the double
cream until soft peaks form when the whisk is removed
Separate the eggs and whip the whites till hard peaks form when
the whisk is removed
Warm the chocolate in a bowl over a pan of simmering water,
take off the heat as soon as melted and combine with the yolks
(take care not to heat too much, or the chocolate will grain or
the yolks will cook) ... I know I’m making it sound difficult, but
it’s easier than it sounds
While the chocolate mixture is still melted fold in the cream until
well combined, then carefully fold in the whipped whites
Pour into serving dishes and chill for two hours or more. This
will leave you with a strong but light dark chocolate and
rosemary mousse ... delicious !
26/1/2014 0 Comments
Cupcakes
Recipe by Mat Follas for The happy egg co.
Cupcakes
MAKES 12 CUPCAKES
Cupcakes
100g self raising flour
100g softened butter
100g caster sugar
2 medium Happy Eggs
½ tsp flavouring eg. vanilla extract
Buttercream
½ cup unsalted butter
4 cups icing sugar
1/3 cup milk
Pinch of salt
1 tsp flavouring eg. rose, violet or lemon juice
. . . . . .
To make the Cupcakes
Mix the butter, sugar and flavouring together until light and fluffy
Mix the eggs together in a separate bowl, then slowly add to the
butter mixture (if the mixture starts to curdle, add a tblsp flour).
Fold in the rest of the flour until it has an even consistency (if the
mixture won’t drop off the spoon, it’s too thick, so add a little
warm water)
Place a spoonful into each paper cupcake case (it should be filled
to approx 2/3). Bake in an oven at 180°C for 10-12 minutes until
golden brown on top
Remove from the oven and cool on a rack. Decorate by piping a
buttercream on top
To make the Buttercream
Mix the butter until it becomes a smooth paste. Add the icing
sugar, salt, milk and flavouring and whisk until smooth and creamy
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won a Good Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |
26/1/2014 0 Comments
Asparagus & Goat's Cheese Tart
Recipe by Mat Follas for The happy egg co.
Asparagus & Goat's Cheese Tart
PREPARE 20 MINUTES COOK 30 MINUTES
SERVES 8
Pastry
200g Plain flour
100g Salted butter, kept cold in the fridge
Cold water, as needed
2 happy egg Yolks
(keep the whites for glazing the pastry)
Filling
6 Asparagus spears
100g Mild Goat’s cheese
150ml Milk
150ml Double cream
2 happy eggs
2 happy egg yolks
Pinch of salt
. . . . . .
Pastry
In a bowl, scrape the butter into small pieces, then, whilst slowly
adding the flour, press and mix the ingredients to make a crumble
mixture. Once it’s crumbly, add the egg yolks and mix through to
bind the mixture loosely. If the mixture will not bind together, add
1 tsp of cold water and continue to mix. Only add 1 tsp of water at
a time and never more than 4 tsp of water in total.
Place the pastry on a piece of clingfilm, wrap tightly, then roll into
a sausage shape and place in the fridge for 60 minutes
We need to blind-bake the tart base. On a floured surface, roll-out
the pastry to a thickness of a £1 coin. Gently place the pastry in a
floured tart tin and mould it into the corners with your fingers;
don’t tidy the edges yet because the pastry will shrink when it is
baked (save a little of the pastry in case cracks or holes form
during the blind baking)
Prick with a fork all over, to stop it from rising and place in a
preheated oven at 180°C for 8 minutes.
Remove from the oven, check for any holes or cracks and patch
them with your spare pastry. Allow the tart to cool for 5 minutes,
glaze it with the beaten egg white (this will seal the base of the tart)
and place back in the oven for a further 2 minutes. Remove from
the oven, and trim the edges with a sharp knife
Filling
Make the custard by whisking together the eggs, egg yolks, cream,
milk and salt. Whisk until it is smooth and fully combined. Cut 5
slices of Goat’s Cheese and set aside for decorating the tart.
Crumble the rest of the Goat’s Cheese into the bowl and gently
fold-in
To finish
Turn the oven down to 140°C. Pour the filling into the tart,
decorate with the slices of Goats cheese and the asparagus
spears. Place the tart in the oven and bake for 20 minutes. Check
it’s cooked by lightly shaking the tin, the mixture should be firm
but still a bit wobbly, like a jelly (it will continue to cook for a
while once removed from the oven)
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won aGood Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |
26/1/2014 0 Comments
Strawberry Scones
Recipe by Mat Follas for The happy egg co.
Strawberry Scones
PREPARE 10 MINUTES COOK 15 MINUTES
MAKES 12 SCONES
24 Strawberries, picked & chopped into ¼
3 cups of self raising flour
100g salted butter, at room temperature
50g Caster sugar
2 happy eggs
1 cup Milk
. . . . . .
Place the butter in a bowl and roughly chop into small pieces.
Add the flour and sugar. Work the butter into the flour with your
fingertips until it looks like breadcrumbs; this is great fun to do
with the kids as it will make a huge mess. If the mixture is too
sticky, add more flour; if it’s too dry, add more butter
Add the eggs and fold-in using a wooden spoon. Do not use an
electric mixer, as this will work the flour too much and the scones
may not rise. Continue using the wooden spoon whilst slowly
adding the milk until it all binds together
At this point, take it out of the bowl and place it onto a floured,
flat surface and roll it out to a thickness of 1”. Sprinkle the
strawberries over half of it, then fold it ontop of itself making a
sandwich with the strawberries in the middle (the strawberries
are trapped in the middle of the dough, which will stop them
from burning when the scones are cooked). Press it down gently
until it is 1” thick again, remembering not to work the mixture
too much. You can use other berries (Blackberries, raspberries)
in place of strawberries
With a sharp knife, cut into 2” squares, place carefully on a
buttered oven tray and glaze the tops with the remaining milk.
Bake in a preheated oven at 180°C for 12 minutes. You’ll know
they are ready when they’re golden brown and have risen
They will naturally split in the middle where the strawberries
are. Perfect served hot with butter, or cold, with cream and jam
on a family picnic
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won aGood Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |
25/1/2014 1 Comment
Halloween Biscuits
Recipe by Mat Follas for The happy egg co.
Halloween Biscuits
PREPARE 10 MINUTES COOK 14 MINUTES (plus time for icing)
MAKES 20 BISCUITS
Biscuits
2 Happy Eggs
1 cup of Caster sugar
2 cups of Plain flour
100g Butter
Zest & juice of 1 orange
1 tsp Cinnamon
1 tsp Mace
1 tsp Nutmeg
Icing
250g Icing sugar
120g Butter
1-2 tblsp milk
Food colouring to suit
. . . . . .
Biscuits
Mix the butter and sugar together until they form a creamy paste.
Continue mixing and add the eggs, zest & juice, flour and spices
(If it’s too dry, add a little warm water).
Roll the mixture into 1” diameter balls. Place on a greased baking
tray, with at least 1” space around them. Press the tops gently
with a fork to flatten them slightly. Place in a preheated oven at
180°C for 12-14 minutes.
The biscuits are ready when they have just started to brown
around the edges. Leave to cool on a baking tray
Icing
Mix the butter and icing sugar together in a bowl, adding the milk
as needed to make a smooth paste (It’s much easier if you warm
the butter first)
To make the spider’s web pattern on your biscuits, first, spread
uncoloured icing over the biscuit. Then, with a piping bag or an
icing pen, draw concentric circles of the coloured icing. Quickly,
while the icing is still wet, use a toothpick to drag a line from the
centre of the circles to the outside edge, every 30° or so.
Hey presto! A Spiders web!
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won aGood Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |
25/1/2014 0 Comments
Toad in the hole
Recipe by Mat Follas for The happy egg co.
Toad in the hole
PREPARE 10 MINUTES COOK 30 MINUTES
SERVES 3
100g Plain flour
2 happy eggs
100ml Full-fat milk
Generous pinch of salt
Generous pinch of white pepper
60ml Water, cold
6 Pork sausages
A drizzle of vegetable oil
. . . . . .
Mix the butter, sugar and flavouring together until light and fluffy
Lay the sausages in a small roasting tin, drizzle with oil and place
in a preheated oven at 180°C for 10 minutes
Add the flour, salt and pepper to a bowl, make a well in the middle
of the flour and break both eggs into it. Using a hand whisk, mix
the eggs with the flour starting slowly from the centre. Once the
eggs are combined, gradually add the water, mixing to a thick
paste. Finally, add the milk, continually mixing with the hand whisk
until the batter is smooth (you can use an electric mixer for this
process but it will rise better if you do it by hand)
When the sausages are just starting to brown in the oven, take
them out, turn the oven up to 200°C, pour the batter in with the
sausages and return them to the oven for a further 20 minutes.
When cooked, it will have risen and be golden brown and crispy
on top
Serve immediately with an onion gravy
The happy egg co. In 2010, I was proud to be asked to become brand ambassador for the happy egg co. | The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key. The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won aGood Egg award from Compassion in World Farming in recognition of all their hard work. They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food. |