whatscookin - Toad in the Hole

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Nov 20, 2009, 5:40pm

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whatscookin :: Welcome to All Easy Cookin' Message Board :: British Cooking :: Toad in the Hole

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Topic: Toad in the Hole (Read 193 times)

Sylvia
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Toad in the Hole
« Thread Started on Aug 20, 2008, 12:29pm »

This used to be a traditional English dish, but has been adopted all over the UK.

I made this tonight for tea, it is too much for 2. It would serve 4 with new garden potatoes and veg. We had it with roast onion gravy and a small beetroot salad.

Toad-in-the-Hole

3 ounces (90g or 3/4 cup) flour
1/2 tsp English mustard powder (optional)
1/2 pound (250g) pork link sausages
Two large eggs
10 fluid ounces (300ml or One and a quarter cups) milk
4 ounces (125g or one stick or half cup) grated strong Cheddar cheese
2 tablespoons chopped parsley
Pinch of salt and freshly ground pepper, to taste
4 tbs Cooking oil

Preheat oven to 220C (425F or Gas Mark 7)

Using a 9-inch deep-dish pie pan, heat the cooking oil. Add the sausages, rolling them in the oil and brown on all sides in oven (for about 20 minutes) or on top of stove, turning every 5 minutes.

Sift flour, mustard and a pinch of salt into a mixing bowl and stir in the grated cheese. In a smaller bowl, (I used my liquidiser) beat milk, eggs, and parsley, and season generously with salt and pepper.

Stir a small amount of milk mixture into the flour to make a smooth, very heavy batter and let stand 5 minutes before stirring in remaining milk mixture.

There are different ways of arranging the sausages in the deep-dish pie pan. Some people cut up the sausages and arrange them at random. Others arrange the sausages like spokes of a wheel evenly spaced in pan. Whatever method is used, pour the batter over them. Lower oven heat to 200oC (400oF degrees) and bake until batter is puffed and browned (about 30 minutes).

Sylvia446

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I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!

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