(Norsk versjon: Grillrelish, og toad in the hole)
I absolutely love to grill, and I make my own marinades and sides. Now that BBQ season has long since commenced, I think a great grill-relish is way overdue! This relish s perfect with your hot dog or burger, and it is so good it probably should be forbidden:
- 4 large whole gherkins
- ½ red bell pepper
- ½ yellow pepper
- 1 small red onion
- 4 tablespoons cider vinegar
- Juice and zest of 1 lemon
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon finely chopped dill
- Sea salt
Clean and finely chop the onion, peppers and pickles
Mix all ingredients – except for salt – in a small saucepan
Bring to the boil, reduce heat and simmer for 10 minutes.
Cool down and add sea salt to taste
Then – put it on your hot dog or burger and enjoy!
(And if you want really great buns for your hot dog or burger, then you best make them yourself – it is really easy: Hamburger/Hotdog Buns)
And – just because I get the giggles every time I type the word Hamburger, here is a lil something to make you laugh:
Sir Nerdalot was responsible for changing the gas flask for the ol’ barbie – which he failed to do! (Tsk-tsk!) Old Mamasan was therefore totally forced to think outside of the box and try something new; the Toad in the Hole! So I will give you a recipe for that too, and if you have a problem with that then take it up with Sir Nerdalot – as this whole thing is his fault!
Toad in the Hole is quite simply sausages in Yorkshire Pudding:
TOAD IN THE HOLE
- 4 eggs, put them in a measuring cup
- milk, same amount as eggs
- plain flour, same amount as eggs
- a pinch of salt
- ca 2 tablespoons lard, butter or vegetable oil
Measure the eggs in a measuring cup. Pour into a bowl.
Measure up exactly the same amount of milk, and pour in the bowl with the eggs. Add a pinch of salt. Wisk to combine. If you use an electric mixer there will be lots of bubbles and foam on the mixture, if so just let it sit for – minutes before you whisk in the flour.
Measures up the flour – same amount as the eggs, mix it well with the eggs/milk. Rest the batter in the fridge, for several hours if you have the time, or minimum 15 minutes.
Put the lard in a baking tin or ceramic tin, and put it in a preheated oven of 225 degrees Celsius. Leave it in for 5 minutes or til the lard is melted and really hot.
Quickly pour the batter in the baking til, place the sausages in, and put it back in the oven, quite high up. Bake for approximately 30 minutes.
Toad in the Hole is normally served with vegetables, mashed potatoes and onion gravy, but by golly – it worked with the relish too!
Check out some other summer favorites as well:
The world’s best potato salad!
Tzatziki and Greek bread
Rhubarb Meringue Pie (and a Margarita)
Gazpacho – perfect summerfood
Salmon, mango and noodle salad