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| CWC Recipe: Borderline Toad in the Hole. |
| Posted on 19/09/05 at 09:06 by bluestu |
For this recipe you will need the following:
One Norn Irish sausage (aged, withered, unused)
One Peswari Naan (moist and gaping)
Patience (plenty)
2 Matchsticks (for eyelids)
1 Frying Pan (for hitting Ingredient 1 over the head with).
Take your Northern Irish sausage (free range) out of it's natural habitat (North Belfast slums or East Anglian fens) and let marinade in it's own juices until it begins to fall apart. After several eons, introduce the sausage to your Indian Naan.
Manipulate the Naan until it becomes moist and open, then set the sausage next to it in a working environment. If this does not allow a gentle marriage of the fluids of both, then take out and place in a cooking vessel and place on the back burner at a low heat and allow to simmer for an epoch or two.
By this stage you will need to add the Patience and Matchsticks as you watch the dish devolve into a gooey mush.
The sausage will never EVER EVER go into the Naan.
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