Sunday, February 23, 2020

Toad In The Hole and some other stuff

Toad in the Hole is a British recipe that was given to me by Alistair. He has commented here many times and he suggested I try it. I gave it a whirl last week and I can say it's awesome. The recipe Alistair gave me I'll give to you. I tweaked the spices some what and I used Italian sausage. One thing I will stress is that when you put it into the oven "do not open the door for at least 25 minutes"


Hi Alan Here is the recipe (it is a Jamie Oliver recipe) that my wife use for our 'Toad in the Hole'....... sunflower oil (I prefer duck or goose fat but the missus prefers the oil) 8 good quality thick pork sausages (we use Hog Roast sausages from our local butcher) 4 sprigs of fresh rosemary 2 large red onions 2 cloves of garlic 2 knobs of unsalted butter 6 tablespoons balsamic vinegar 1 level tablespoon vegetable stock powder or 1 organic vegetable stock cube BATTER 285 ml (9.6 fluid ounces) milk 115 g (4.1 ounces) plain flour 3 large free-range eggs (we like duck eggs when they are in season) Method Whisk the batter ingredients together with a pinch of sea salt, and put to one side. We 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 2 tablespoons of sunflower oil into a baking tin, then place 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 the sausages – keep an 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 the 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. For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, we cheat a little and add a stock cube or powder. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy. Serve with mashed potatoes, greens and baked beans!

Toad in the Hole served with onion gravy.


I have written about Cato Corner Farm in the past. It's a small family farm in Colchester CT that makes the finest natural cheeses any where. We stopped there a week or so ago and bought some of their "Jeremy River Cheddar"...I wish I could describe the texture and complexities of this cheese but I can't. Just take my word for it that you will have to look far and wide for anything better. And there is a Jeremy River which flows not to far from the farm. A good trout stream and one that Rowan is familiar with.




Stuffed breads. This one contains onions, peppers, eggplant, sausage and provolone.








16 comments:

  1. Hi Alan

    Wow....... That is one fine looking toad in the hole! Glad to hear you thought it was awesome. The missus gives her full approval and would like to know a bit more about the sausages you used?

    I look the look of that Cheddar cheese too (good mature Cheddar is a favourite of my youngest son).

    Warm thanks

    Alistair

    ReplyDelete
    Replies
    1. Anonymous
      Thanks
      Alistair the sausage are Perri brand Italian. The company was founded in New Haven CT back in the sixties. And as things go they were purchased by another company. Luckily they have kept the integrity of the sausage which is top notch.

      Delete
  2. The Brits always come up with crazy names for their dishes. Cullen skink and Bubble and squeak come to mind.

    ReplyDelete
    Replies
    1. kevinkin
      Thanks
      Kevin they do have some original names. Bubble and Squeak is next on my list.

      Delete
  3. Good stuff Alan, thanks and I'm glad I already has breakfast.

    ReplyDelete
    Replies
    1. Mark Kautz
      Thanks
      Mark you still have lunch and dinner to go.

      Delete
  4. Man, that is good eating right there. I would enjoy all of it.

    ReplyDelete
    Replies
    1. Sam
      Thanks
      Sam it was delicious. A couple of different cultures but the same when food is made.

      Delete
  5. Alan
    I can smell and taste this dish from here--as for the cheese I'm in with almost any cheese, this one looks tasty. Thanks for sharing

    ReplyDelete
    Replies
    1. Bill Trussell
      Thanks
      Bill I agree that cheese is loved no matter where it's served.

      Delete
  6. Typical winter food, ....my mouth is watering....

    ReplyDelete
    Replies
    1. Armando Milosevic
      Thanks
      Armando it's food that gives you a big hug.

      Delete
  7. Alan,
    It's a wonder you don't weigh 400 # (like me) with all the really good foods you offer! Ah, I know your secret....moderation and portion control! These are off springs of your life's credo, simplicity! You live life well my friend! I am envious!
    I am glad to see our friend Bill Shucks "Spring Grey Tenkara" that you have posted at the end (bottom) of our comments! I knew who's it was even before I read the title at the bottom of the photo! Bills style was unmistakable! Thanks Alan!
    Dougsden

    ReplyDelete
    Replies
    1. Dougsden
      Thanks
      Doug it is all about the portion. As a younger man I was one who had a generous portion and then went back for seconds. I kind of miss those days.
      Bill's style was unique. It was precise but still it had that forgiving nature. His style has influenced me greatly.

      Delete
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