As the weather gets a little chillier we are craving some comfort food . Particularly if it is quick and easy to do yourself at home. This Catherine wheel Cumbrian curl is the perfect dish to cook on those particular nights or as a family dinner as the evenings draw in.
The recipe comes from DukesHill who uses simple dishes and takes them to another level. By the way, the caramelised sage butter is not a step to be missed and adds a layer of indulgence to the dish. You can serve the dish with a firecracker apple sauce for an extra kick.
The dish serves four people, perfect for sharing with your loved ones. How to make Cumbrian curl toad in the hole with caramelised sage butter and firecracker apple chilli sauce: Ingredients: Two Cumberland sausages 285ml whole milk 115g plain flour 1⁄2 tsp sea salt Three eggs Neutral oil - sunflower, vegetable oil Six to eight sage leaves 75g salted butter For the apple and chilli sauce: Vegetable oil One onion, chopped One red chilli, sliced One tsp coriander seeds Two cooking apples, peeled and chopped Four tbsp cider vinegar Four tbsp caster sugar Salt and pepper Method: To make the apple chilli sauce: Add a little oil to a pan over medium heat and add the onions, coriander seeds and chilli. Allow to cook down for seven or so minutes, before adding the apple, sugar and vinegar and seasoning to taste.
Put a lid on the pan and gently cook for 30 minutes, stirring from time to time, until the apple softens. Taste and correct the seasoning a.
