Wednesday, 21 April 2010

Toad in the Hole


Toad in the hole has long been a go to recipe for me. It is the ultimate comfort food. I make it when I am angry, or sad, or heartbroken, or just wanting a reason to fill warm and cosy! For anyone who doesn't know it, it's like one massive yorkshire pudding, with sausages intersperced between the golden batter. It's a simple recipe with tasty results.

The key to great toad in the hole is to make sure the oil is EXTREMELY hot before adding the batter, it should sizzle and bubble, and to not bake it too big a dish, otherwise the centre will sink and be somewhat stodgy.

Chuck all the ingredients, except sausages !, into a blender.

And blitz it until it's all one smooth mixture, with a wee bit of foam.

Be generous with the oil, and put into a piping oven until it's surface looks like it's rippling.

Lightly fry the sausages until they're pale (this applies for veggie sausages, I'm not sure what the terminology is for meat sausages) but basically cook them til they're not raw in the middle, but not cooked on the outside, microwave meat ones perhaps ?

Can you see the batter bubbling as it hits the oil ? That's what you want, the oil to be that hot.

This recipe never fails to satisfy me, I love it like an old friend. Each bite is like a little trip into nostalgia, reminding me of when I was little, it was all I would eat for a while ! It's served with roast vegetable and tomato gravy, broccoli, carrots, and smashed potatoes, I'll post that recipe next. This recipe is so adaptable, and can have any sausages you desire in it.

Veggie Toad In The Hole
Serves 4
100g plain flour
1 egg
300ml equal mixture milk and water
8 sausages
Sunflower oil

1. Preheat the oven to 200 degrees.
2. Combine the flour, egg, milk and water to a blender.
3. Blend until smooth, thick batter.
4. Pour a generous amount of oil into a baking dish, so that it covers all of the bottom. Put the dish into the oven until the surface of the oil appears to ripple.
5. Lightly cook the sausages until they are cooked through, but the outsides are not browned.
6. When the oil is ready, line up the sausages in the dish, then pour in the batter.
7. Cook for 35-40 minutes until the batter is golden, crisp and well risen.
8. Plate up, and drown in a good gravy  !
4.

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