Seriously, who wouldn’t want to do that? Fun sounds tasty.
Tonight we’re having Toad in the Hole.
I’m rather excited for some reason and after consulting with The Hubbs, he’s renamed it “the frog dish” and he, too, is looking forward to it in a strange way.
After flitting around looking for a good representational recipe, I’ve come to the decision to do my usual and doctor two recipes.
For the sausage & yorkshire pudding part, I’m using Jamie Oliver’s recipe for Toad in the Hole. No changes, except perhaps use only 4 sausages.
The second part of the recipe, which I have discovered is an absolute must, is onion gravy. That recipe I’ve gleaned from a random UK website. The ingredients in this one just sound more interesting.
Toad in the Hole
4 large good-quality sausages
1 1/4 cup milk
1 cup plain flour
a pinch of salt
Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.
Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
30g/1oz unsalted butter
2 onions, peeled and sliced
1 sprig of thyme
1 tbsp wholegrain mustard
2 tbsp flour
300 ml beef stock
Salt and pepper
Heat the butter in a pan and sweat the onions and thyme for 5-6 minutes, until golden.
Add the wholegrain mustard, flour and stir together.
Pour in the beer and allow to reduce by half.
Add the beef stock and bring to the boil, reduce the heat and simmer for 10-12 minutes until thickened. Season to taste.