Chicken Sausage Toad in The Holders
This is comfort food if ever there was one! Delicious, yummy, kid friendly – you will love it!!
Ingredients
- 500g chicken thigh fillets
- 1 quantity of Yorkshire Pudding Batter
- 3 cloves garlic
- 1 onion halved
- 2 – 3 sprigs thyme, plus extra for garnish
- 2 teaspoons pink salt flakes
- 2 teaspoons freshly cracked black pepper
- 50g duck fat
- 100g dry breadcrumbs
- Extra Virgin Olive Oil (if needed)
Method
Cut chicken into 3cm cubes and place on a plate in the freezer for about half an hour, to allow it to start to freeze (make sure chicken is spread evenly on the plate – not in one big lump, as I first did :-()
Pre-heat oven to 220ºC and grease 18 – 20 muffin tin moulds. Set aside
Pre make the Yorkshire Pudding Batter and set aside in a jug in the fridge
Place garlic, onion, thyme (leaves only) salt and pepper into TM bowl and chop for 4 seconds on speed 8
Add duck fat, breadcrumbs and semi frozen chicken and blend for 10 seconds on reverse speed 8. Use spatula to help incorporate. You may need to blend for another 10 seconds on reverse speed 8, to ensure you have a chunky but well combined consistency
Form small balls of sausage with wet hands and place in each of the prepared muffin moulds
Drizzle with a little oil and place in the hot oven for 15 minutes until very hot and fragrant
Working quickly, remove trays from oven, pour cold batter into each muffin mould, covering the sausage as much as possible
Return to the oven for 15 minutes until well puffed and golden
Serve with additional thyme leaves as garnish
**The trick to puffed and light Yorkshire pudding is very hot fat and speed. The faster you get the batter on to the hot fat and back into the hot oven the puffier the result you will get
I also used less pepper as my kids love these, but don’t like the spice!
Serves: 4
Approximate Calories per serve: 510
