Kerrie Maloney: Mission Accomplished

I have been on a mission to empty the freezer. I like to make sure that nothing disappears into the freezer and is forgotton, so every three months or so I have a concerted campaign to use up all meat and meat related items and frozen vegetables. I then give it a quick wipe out, feel virtuous for being so housewifely and then, joy of joys, begin to restock. This week the mission was accomplished.

The first meal used up a bag of frozen, precooked pasta, some frozen, leftover slices of prosciutto, the last of the frozen peas and the sad looking leek, chunk of cabbage and the last of the sour cream, cream and provolone from the fridge. The side salad took care of the tomatoes, lettuce and cucumber.

The sauce was simple to make, diced leek and prosciutto sauteeed until soft, add some garlic, the creams, the peas which had been cooked in the microwave for a few minutes and then the shredded cabbage. this was cooked for a further minute or two and then the reheated pasta stirred through.

Finally down to two kransky sausages and a small nob of chorizo with six people to feed. Will it be pasta? No, we had that last night. Hmmm what else? Toad in the Hole, mashed potatoes, lots of vegetables and onion gravy. Not a glamorous meal, however, it is filling, tasty and economical. Fridge and freezer cleaned out!

Batter
For the batter use 1 - 11/2 cups plain flour, 1 -2 eggs and enough milk to make the batter the consistency of thick cream. I add some chopped fresh thyme, crushed garlic and a little mustard to the batter.

How to Make Toad in the Hole

Place the sausages in a baking dish with a little oil. I cut them into large chunks, however, they can be left whole.Place the dish of sauasages in a hot oven and cook for about ten minutes.

Make the batter, pour it over the sausages and return to oven until the batter is cooked an golden brown. Add some small sprigs of thyme if you have them.