@@ 1,179 1,70 @@
Toad in the Hole
# Toad in the Hole etc.
- 48 pork sausages
- 16 eggs
- 1kg plain flour
- ~1.2L whole milk (add until consistency of double cream)
- ~16tbsp dripping/lard or
- A large coiled sausage
- 4 eggs
- 200 g plain flour
- 250 ml whole milk (add until consistency of double cream)
- 4 tbsp drippings/lard
1. Make batter
2. Leave to rest
3. Fry up sausages; Baking tray with drippings in oven at gas mark 7.
4. Pour sausage fat and drippings into tray
5. Pour in batter; place in sausages. Make sure batter comes to 3/4 up sausages.
6. Tray back in oven. Roast for ~30 mins.
2. Put in fridge to rest
1. Preheat oven at 200C fan
2. Put lard in the baking tray, into the oven
3. Fry up sausage
4. Take the tray out of the oven and remove any lard rind, leaving just the fat
5. Place in the sausage, then pour over the batter. (The batter should come 3/4 the way up the sausage.)
6. Tray back in oven for 30 mins.
# Onion gravy
- 8 oz (225 g) onions, peeled and sliced
- 2 teaspoons groundnut or other flavourless oil
- 1 level teaspoon golden caster sugar
- 1 dessertspoon Worcestershire sauce
- 1 level teaspoon mustard powder
- 15 fl oz (425 ml) vegetable stock made from 1½ level teaspoons Marigold Swiss
vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water
- 1 rounded dessertspoon plain flour
- salt and freshly milled black pepper
* 1 large onion
* 2 tsp sugar
* 1 tbsp flour
* 2 oxo cubes
* 2 tsp Lee & Perrins
* 500ml water
1. First add the Worcestershire sauce and mustard powder to the stock, then add
the onions from the baking tray to a medium-sized pan. Now add the second
teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir
all this together over a medium heat and then switch to a whisk, then
gradually add the stock to the pan, whisking all the time, until it's all
2. Then bring it up to simmering point and gently simmer for 5 minutes. Taste
to check the seasoning, then pour into a warmed serving jug.
1. Finely slice the onion (radially if you want it to be pretty)
2. Put in wok on low heat, add some oil, and sprinkle with sugar
3. Cover with lid and caremelise for 15 mins
4. Meanwhile, boil the water in a pan, add the worcestershire sauce, salt, pepper
5. Mix the stock cube into a paste with cold water and add to the pan
6. Sprinkle onions with flour, fry for a minute, then add to the pan
# Mashed potato
* 1 kg potatoes (I used Irish cobbler)
* 700 ml milk/cream
* 1 tbsp butter
1. Peel potatoes
1. Put in a pan with cold water
2. Salt lightly
3. Bring to boil then boil for ~15 mins
4. Into collander, leave to steam for a few minutes
5. Back into pan, add milk/cream and butter
This is a lot of mash for 4, but you can make potato cakes tomorrow morning.
1. Boil broccoli for 2 mins
3. Fry garlic on low heat in butter + olive oil
2. Place broccoli in large bowl, sprinkle cornflower, toss to coat
4. Add to garlic and oil, fry for 5 mins
- 6 pork sausages + 100g thinly sliced prosciutto or bacon
- 2 eggs
- 125g plain flour
- 150ml milk + 150ml cold water
- 3 tbsp dripping or lard
- 1 tbsp wholegrain mustard
- salt and freshly ground black pepper
- 8 pork sausages
- 4 eggs
- 225g plain flour
- 250ml milk
- 1 tbsp vegetable oil
- salt and pepper
- 12 pork sausages
- 4 eggs
- 200g plain flour, sifted
- 170ml whole milk + 170ml ale
- 6 tbsp beef dripping or lard
- 2 tbsp wholegrain mustard
- 12 pork sausages – about 800g
- 4 eggs
- 300g plain flour
- 300ml milk
- 2 tbsp groundnut oil
- salt and pepper
1. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any
little lumps of flour. The consistency should be about that of ordinary
double cream, but no thinner. Rest for 15 minutes.
2. Preheat the oven to 220C/425F/Gas 7.
3. Carefully remove the skin from each of the sausages. Wrap each piece of
skinned sausage meat in a piece of cured ham.
4. Put the dripping or lard in a roasting tin and leave it in the oven until it
5. Pour in the batter - it will sizzle softly in the hot fat - then arrange the
sausages in the batter.
6. Transfer the tin back into the oven and bake for 25-30 minutes until puffed
and golden. Serve with brown onion and madeira gravy.
1. Preheat the oven to 200 degrees C /gas mark 6.
2. Pour the oil into the bottom of a baking dish, and arrange the sausages over
it in a single layer. Bake for 10 minutes in the preheated oven.
3. Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the
milk until smooth. Gradually mix in the rest of the milk until a smooth
batter is achieved. Season with salt and pepper.
4. Remove the sausages from the oven, and ladle the batter over them until the
sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or
until the centre is risen and browned. Don't worry if the underside seems
slightly soft, as this is normal.
1. Preheat the oven to 220C. Heat half the fat in a frying pan over a medium
heat and brown the sausages on all sides (this is labour-intensive but worth
2. Meanwhile put the eggs in a large bowl and beat, preferably with an electric
hand whisk, until thick. Beat in the flour and milk alternately until
smooth, then stir in the ale and mustard and leave to sit for 15 minutes.
3. Put the remaining fat in a roasting tin (mine's about 26cm x 21cm) and put
in the oven to heat. Once the sausages are browned all over, and the batter
has rested, take it out of the oven and put over a medium flame. Pour in the
fat from the sausage pan, followed by the batter, which should sizzle as it
hits the tin. Add the sausages and return to the oven.
4. Bake for about 35 minutes until well risen and golden, then serve
immediately, preferably with good gravy and lots of peas.
1. Begin by making the batter, and to do this sieve the flour into a large
bowl, holding the sieve up high to give the flour a good airing. Now, with
the back of a spoon, make a well in the centre, break the egg into it and
add some salt and pepper.
2. Now, measure the milk and 2 fl oz (55 ml) water in a measuring jug, then,
using an electric hand whisk on a slow speed, begin to whisk the egg into
the flour – as you whisk, the flour around the edges will slowly be
incorporated. Then add the liquid gradually, stopping to scrape the flour
into the mixture.
3. Whisk until the batter is smooth. Now the batter is ready for use, and
although it's been rumoured that batter left to stand is better, I have
never found this, so just make it whenever it's convenient. Now place the
sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss
the onions around to get the lightest coating, then spread them on the
4. Next arrange the sausages in the roasting tin, then place the onions on a
high shelf in the oven, with the sausages on a lower shelf, and set a timer
for 10 minutes. When the timer goes off, remove the sausages from the oven
but leave the onions in for a further 4-5 minutes – they need to be nicely
blackened round the edges. When they are ready, remove them and leave to one
5. Now place the roasting tin containing the sausages over direct heat turned
to medium and, if the sausages haven't released much fat, add the tablespoon
of oil. When the tin is really hot and the oil is beginning to shimmer – it
must be searing hot – quickly pour the batter in all around the sausages.
Immediately return the roasting tin to the oven, this time on the highest
shelf, and cook the whole thing for 30 minutes. Now make the gravy.
6. When the toad is ready, it should be puffed brown and crisp and the centre
should look cooked and not too squidgy. Serve it immediately with the gravy ,
and it's absolutely wonderful with mashed potato.
* 2 carrots
2. Boil for 10 mins