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Thread: Toad in the Hole

  1. #1
    lesley's Avatar
    lesley is offline Sous Chef
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    Mar 2009
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    London, England
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    Default Toad in the Hole

    This is ideal for a quick, tasty mid-week meal, you don't have to add the tomatoes & onions, I just wanted to use them up. You can use whatever left over meat you have as well.



    Serves 4
    Prep Time 10 mins
    Cooking Time 30 mins
    Ingredients

    3 Large free range eggs
    Semi skimmed/half fat milk
    Plain/all purpose flour
    6 Cumberland/pork sausages
    1 Large onion, sliced
    1 Large tomato, sliced
    2 Tbsp Olive oil

    Method

    Heat the oil in a large wok or frying pan
    Add the sliced onion and fry until soft and slightly golden
    Meanwhile heat the grill and brown the sausages
    Arrange the onion and sausages in an preheated 8 inch/203mm/20.3cm casserole dish

    Method for the batter

    Break the eggs into a cup and take note of the level
    Transfer the eggs into a large mixing bowl
    Pour the milk up to the same cup level
    Transfer the milk to the mixing bowl with the eggs
    Do the same with the flour
    Whisk the ingredients together until air bubbles form on the top
    Pour over the sausages and add the sliced tomato on top
    Bake in a preheated oven 220°C/425°F/Gas mark 7 for approx 30 minutes, until pudding has risen above the dish and is golden brown

    Cooks tips

    If you want to use sausages wrapped in bacon, wrap a rasher of bacon around each sausage, place in the casserole dish and bake in a hot oven 220°C/425°F/Gas mark 7 for 20 minutes, then add the batter
    For mushrooms, just slice thickly and fry off with the onion

    Equipment

    Large mixing bowl
    Large frying pan or wok
    8 inch/203mm/20.3cm casserole dish

    Shopping List

    3 Large free range eggs
    Semi skimmed/half fat milk
    Plain/all purpose flour
    6 Cumberland/pork sausages
    1 Large onion
    1 Large tomato
    2 Tbsp Olive oil

  2. #2
    Keziah is offline Chef de Cuisine
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    Aug 2009
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    South Wales, Great Britain
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    Default

    I love Toad in the Hole
    But as a alternative we often have Frog in the Bog

    Line a roasting tin with.
    A layer of browned onions
    A layer of corned beef
    Salt and pepper to taste

    Place in oven to get it hot

    Pour Yorkshire pudding mix over the top

    Place in oven and bake on a high heat until risen.

    Serve with onion gravy and mash.

  3. #3
    chubbyalaskagriz's Avatar
    chubbyalaskagriz is offline Master Chef
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    Jun 2008
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    Bloomington, Illinois/Fairbanks, Alaska
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    Default

    How fantastically FUN Lesley! Thanks for sharing- you too, Keziah!

  4. #4
    jpshaw's Avatar
    jpshaw is offline Master Chef
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    North Louisiana
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    Default

    That sounds like a great recipe. I do believe it can be altered to whatever you want to put in it. I do fear that here in Louisiana the term "Toad in a Hole" would mean including an amphibian though. I've seen bumber stickers here such as the following; "If it flies it dies", If it dies it fries" and of course "If you can kill I can grill it".

  5. #5
    The Ironic Chef is offline Master Chef
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    The Jersey Shore
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    Default

    Wow, cool recipes. I'm going to invent a Frog In The Holler recipe amd come back with it after I make it, lol. I love Yorkshire Puddings and appreciate any recipes with different uses with the method.

  6. #6
    The Ironic Chef is offline Master Chef
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    Dec 2008
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    The Jersey Shore
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    Default

    make that a Toad In The Holler. lol.

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