Hallo,
hier meldet sich ein Ratsuchender aus Thailand.
Es geht um Black Pudding und Toad in the Hole. wer kann mir das oder die „Orginal Rezepte“ geben und mir seine Erfahrungen mitteilen beim selbermachen ???
Weiterhin wuerde ich gerne die Rezpte fuer Debrecziner Wuerste und fuer herkoemmliches Bratwurstbraet haben ???
Gibt es die Rezeptsammling von Henriette Davidis auch online ???
Vielen Dank im voraus aus Sisaket/Thailand
Frank Schneidereit
Hallo
Hmm black Pudding ist eine Blutwurst die du wenn du kein Metzger bist wohl nicht so einfach herstellen kannst. Hier das Rezept:
Ingredient – Preparation Method
1 1/4 qt Fresh pig’s blood
8 7/8 oz Bread cut into cubes
1 1/4 qt Skim milk
1 lb Cooked barley
1 lb Fresh beef suet
8 oz Fine oatmeal
1 t Salt
2 ts Ground black pepper
2 ts Dried and crumbled mint
Put the bread cubes to soak in the milk in a warm oven. Do not heat the
milk beyond blood temperature! Have the blood ready in a large bowl, and
pour the warm milk and bread into it. Stir in the cooked barley. Grate the
beef suet into the mixture and stir it up with the oatmeal. Season with the
salt, pepper and mint.
Have ready 2 or three large roasting pans. Divide the mixture between them
~- they should not be more than 3/4 full. Bake in a moderate oven – 350 F
~- for about an hour or until the pudding is well cooked through. This
makes a beautifully light pudding which will keep well in a cold larder.
Cut into squared and fry till heated through and the outside is crisp, in
bacon fat or butter. Delicious for breakfast, or for supper with fried
apples and mashed potato.
Ansonsten fuer Toad in a hole: google dein Freund und Helfer
Serves 2-3
6 good-quality pork sausages – about 14 oz (400 g)
1 tablespoon groundnut or other flavourless oil (if necessary)
For the batter:
3 oz (75 g) plain flour
1 large egg
3 fl oz (75 ml) semi-skimmed milk
salt and freshly milled black pepper
For the onion gravy:
8 oz (225 g) onions, peeled and sliced
2 teaspoons groundnut or other flavourless oil
1 level teaspoon golden caster sugar
1 dessertspoon Worcestershire sauce
1 level teaspoon mustard powder
15 fl oz (425 ml) vegetable stock made from 11/2 level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water
1 rounded dessertspoon plain flour
salt and freshly milled black pepper
* Click an ingredient to find out more
You will also need a solid-based, flameproof roasting tin with a base of 9 x 6 inches (23 x 15 cm), 2 inches (5 cm) deep, and a baking tray 14 x 10 inches (35 x 25.5 cm).
Pre-heat the oven to gas mark 7, 425°F (220°C).