Serves: 4
Cook/Prep time: 1 hour
INGREDIENTS
DUTCH BABY
4 medium eggs
¾ c gluten free flour
⅔ c milk
1 t dried thyme or oregano
½ t salt or more to taste
Black pepper
¼ c grated parmesan
2 T butter
TO SERVE
6 BBQ’d Well Hung Chicken and Cranberry Sausages
50g grated mozzarrella
½ small red onion, sliced finely
¼ red pepper, sliced finely
50g feta/goats cheese
Salt and Pepper to taste.
2 T olive oil
METHOD
Blend all Dutch Baby ingredients except for butter together for 2 minutes then leave to sit for 30 minutes.
Place empty Legacy Pan in oven and turn up to 220°C. Leave in oven for 20 minutes until it’s smoking hot.
Carefully remove pan from the oven and melt butter, it should sizzle and melt immediately. Return pan to oven for 1 minute.
Pour batter swiftly into the pan and cook for 25 – 30 minutes. Do not open the oven.
As the Dutch Baby cooks, BBQ the sausages – they have a delicious fat content – and are best BBQ’d.
Remove the Dutch Baby from oven, top with ingredients, drizzle with olive oil and serve with sausages.
And a salad. Mmmmm.
