FOOD OF THE WEEK!

Cabernet Ketchup / Toad In The Hole 

Cabernet Ketchup

Prep Time: 10 minutes

 

Cook Time: 1 hour

 

Total Time: 1 hour 10 minutes

Servings: 12 servings

 

80 kcal

A delicious homemade ketchup, flavour with whole spices and cabernet. 

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Ingredients

• 1 red onion chopped
• 2 cloves garlic chopped
• 1 Tbsp ginger grated
• 2 Tbsp olive oil
• 4 lbs tomatoes peeled, seeded and chopped
• 2 cups water
• 1/4 cup light brown sugar
• 1/4 cup red wine vinegar
• 1/4 cup Tom Gore Vineyards Cabernet Sauvignon
• 1 Tbsp coriander seed toasted
• 1 Tbsp fennel seed toasted
• 1 Tbsp celery seed toasted
• 1 whole clove
• 1/4 tsp cayenne pepper
• 1 Tbsp celery salt
• 2 Tbsp freshly ground pepper
• Salt to taste

Instructions

1. In a large heavy-bottomed sauce pan, on low heat, sweat onion, garlic and ginger with the oil oil until onion is soft and translucent.
2. Meanwhile, make a bouquet garni with the coriander seed, fennel seed, celery seed and clove. 
3. Turn heat to medium-high and add the tomatoes and water. Bring to a boil, then reduce heat to a simmer. Simmer until reduced by half, then remove from heat.
4. Place mixture in a blender and blend until smooth. Pass through a sieve (not too fine) in to a fresh pot. Add the bouquet garni, sugar, wine and vinegar. Add remaining spices. Simmer mixture until it thickens and reaches the consistency or ketchup.
5. Remove from heat and remove and discard the bouquet garni. Allow to cool, then transfer to a jar, bottle or small bowl. Use immediately or cover and refrigerate to use later. To appreciate the great flavours, serve at room temperature.

 

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Toad in the Hole

Prep Time: 10 minutes

 

Cook Time: 30 minutes

 

Total Time: 40 minutes

Servings: 6 people

 

466 kcal

 

A hearty and delicious skillet dish, with sausage, bacon and red onions surrounded by a simply batter. 

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Ingredients

• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup milk
• 1 Tbsp grainy mustard
• 2 Tbsp chopped fresh herbs parsley, rosemary, chives and/or thyme
• 2-3 Tbsp vegetable oil
• 4 pork sausages
• 4 strips bacon
• 1/2 medium red onion cut in to large slices
• Salt and pepper to taste

Instructions

1. In a medium bowl, whisk together the flour, eggs, milk, mustard and fresh herbs. Cover and let stand 1 hour.
2. Preheat oven to 425 F. Place oil in oven-proof skillet or baking dish (enough for a thin layer over the entire bottom) and place in the preheated oven while you prepare the sausages.
3. Wrap each of the sausages with a strip of bacon. Remove hot skillet with oil from the oven. Place the sausages in the middle and scatter the red onion slices around the outside. Place in the oven for 15 minutes, then remove, flip sausages and stir onions. Return to oven for a further 15 minutes. Have a baking sheet handy and re-whisk the batter near the end of this cooking time.
4. Remove from oven. Place skillet on the baking sheet and quickly pour the batter over-top. Return to oven and allow to cook, without opening the oven door, for 25-30 minutes, or until puffed and golden.