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my recipe calls for "a cupful of fresh snow from the top of the scarp"...have found a little crushed ice from the freezer has the desired effect
Of course you can. Make sure the Hoods down and bbq's hot enough,trays with oil very hot that they sizzle when putting batter in they come out beautifuly.My dad makes them all the time as they roam from campsite to campsite around aussie,uk & france.
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For what it's worth/if anyone is interested:
My trusted easy peasy recipe is 1-3-5. 1 egg, 3 ounces of flour (plain). 5 fluid ounces of milk. (efm - alphabetical order if you forget which is which!)
3 ounces of flour is 3 heaped tablespoons/80g. 5 fluid ounces is a quarter of a pint/100ml ish. No idea how this translates to cups though, sorry. I've never worried too much on precise measurements and it's not failed me yet...
Method: chuck in a bowl, whisk lots, leave to rest for at least an hour.
Definitely agree red hot oven, red hot tray and fat. Take about 10 minutes for small ones.
LOVE the idea of doing these in the barbie... that's my next mission, having just mastered roasting a chook.
They work for me here. Roughly 4oz plain flour (I guess) 2 eggs and some milk with cold water. Mix and leave to stand for a few hrs. Then make sure oven is super hot - in tins use meat juices or lard and then cook on a highish temp to 20 mins - never open the door
Also a super secret tip - use some of the mixture for the gravy as well - thickens it up better than cornflour
However, I have also seen them in the freezer secion at coles!
Event with batter mix, if I make 'toad in the hole' it looks like 'toad run over by large truck'!
yes the secret is to let stand in the fridge for an hour or so ,and all the above notes
evan on hot days my kids never grumble that again
Forgot to say thanks for the info on flagstaff butchers
had bacon butties yesterday lovely and the gammon was
going to make it a regular shopping trip