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| Spanish Toad in the Hole | Page 3 of 5 |
 Watch the video clip
Ingredients:
3 kgm leg of pork
Wind-dried water
Plain organic flour
Pinche of salt
1 of Arthur Legg Bourke's eggs
Milk
1 chorizo, alienated
Manzanilla olives
Jerez Vinegar
Jamon Serrano
Judias Verdes
Spanish dictionary
Minty:
First, alienate your chorizo. For this you'll need a professional slicing machine.
The Chef's Choice is the Migliori 220S, voted Slicing Machine of The Year last year in the Superblade class. (SOURCE: What Slicing Machine?, March 2002). The 220S is electrically-operated, gravity feed, anodised aluminium alloy, with a 220 millimetre carbon steel blade. Honestly, it virtually sends emails. It will cost you around £4500. And you'll pay that gladly, knowing you've got the best and so many other people haven't. Alienate about thirty slices. Tear the slices by hand in a rough Spanish way, which J-Lu would have liked. (We called him J-Lu as a private joke. He had a touch of Jennifer Lopez's Latin good looks, but was less broad in the beam. Hark at me!) From death, Crapos En El Bujo was born. Spanish Toad In The Hole.
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