Toad in the Hole

Discussion in 'Geek Recipes' started by spankyofoz, Jul 16, 2009.

  1. spankyofoz

    spankyofoz Member

    Joined:
    Jul 29, 2001
    Messages:
    3,139
    Location:
    Perth
    With the weather being cold, wet and miserable, it's time to bust out some hearty comfort food.

    So tonight we delve into English cuisine!

    Toad in the hole is simply a dish of cooked sausages in a light batter, similar to Yorkshire pudding.

    Here is the recipie I followed: Toad in the Hole Recipe - The Foody . The important things are to whisk the batter well, getting lots of air in it will make it lighter and more fluffy, plus will help it to rise. Also preheating your baking dish so it is literally smoking hot will help seal the crust, you definitely don't want this dish to be soggy.

    I used a cake tin to cook in, one of the ones that come apart easily so there's no chance of it sticking in the pan. If you oil the pan well and have it ultra hot when you add the batter this should not be a concern.

    Here is what it looks like fresh out of the oven, all golden brown with a lovely crispy crust

    [​IMG]
    Just loook at the steam coming off that!
    Here is the inside once cut open. i used nice thick pork sausages, cut into quarters

    [​IMG]

    I served this with some nice brown onion gravy, adding a healthy amound of Worchestershire sauce and seeded mustard

    [​IMG]

    I got lazy, but adding some vegies would be great. Being English some fresh steamed peas and carrot would be the go, maybe with some potato, leek or parsnip on the side.


    So what sort of comfort food are you cooking this winter?
     
  2. mrs dan77

    mrs dan77 Member

    Joined:
    Jul 19, 2008
    Messages:
    1,658
    Location:
    Under a large rock!
    This reminds me of my mum! As a kid, I used to hate Toad in the Hole, it was always so bland. Homemade sauce was the go!
    I'd probably like it now, if it was served with a gravy like good Yorkshire pudding should be. And the pork sausages would give a nice flavour.

    As for winter comfort food: boiled cabbage. Mmmm... :weirdo: (Dearest Hubby is Eastern European.)
     
  3. OP
    OP
    spankyofoz

    spankyofoz Member

    Joined:
    Jul 29, 2001
    Messages:
    3,139
    Location:
    Perth
    Anybody?
    Bueller?
     
  4. Kindros

    Kindros Member

    Joined:
    May 8, 2004
    Messages:
    816
    Location:
    Maitland, NSW
    I did my Pea & Ham soup this week...Deeee-Lisc!
     
  5. Ding.Chavez

    Ding.Chavez Member

    Joined:
    Jul 27, 2001
    Messages:
    422
    Location:
    Sydney
    do you think this would be totally gross with Beef sausages? I have some spare from a BBQ this weekend...
     
  6. OP
    OP
    spankyofoz

    spankyofoz Member

    Joined:
    Jul 29, 2001
    Messages:
    3,139
    Location:
    Perth
    It should work just fine. As long as they're not the cheap horrible budget ones that are as oily as buggery. Just make sure you drain them well.
     
  7. yoda123

    yoda123 Member

    Joined:
    Apr 17, 2003
    Messages:
    2,795
    Location:
    QLD
  8. PsychoSmiley

    PsychoSmiley Member

    Joined:
    Dec 23, 2001
    Messages:
    6,751
    Location:
    Taranaki, New Zealand
    I was thinking 'frog in a pond' honestly. I was trying to imagine how creative one could get with jelly and a chocolate frog. Learned something new at least.
     
  9. Subcommandante

    Subcommandante Member

    Joined:
    Mar 11, 2006
    Messages:
    3,687
    Location:
    Adelaide
    mate that is eggy in the basket.
     
  10. Oosh

    Oosh Member

    Joined:
    Oct 31, 2002
    Messages:
    9,244
    Location:
    Adelaide
  11. petercr

    petercr Member

    Joined:
    Jan 4, 2002
    Messages:
    4,325
    Location:
    Northern Brisvegas (4504)
    Toad in the Hole batter is exactly the same as Yorkshire Pudding batter.

    Traditionally Yorkshire Pudding was made in a large flat pan and served as a starter to the main meal. The person who ate the most 'pud was allowed to have the largest and choicest serving of meat.

    A good Yorkshire Pudding or Toad' shouldn't really have a thick cakey consistency - it should be flufft, light and airy inside after cooking.

    Thanks to the memories of my mum doing this with Sunday Roasts (mum was from North Yorkshire so she knew what she was doing)...

    http://en.wikipedia.org/wiki/File:Traditional.Sunday.Roast-01.jpg

    mmmmm... yummo

    EDIT: as to nice winter food - slow-cooked pea & ham soup (or as my kids call it Pigbone Soup)

    1x 1kg+ pigbone (trotter / knuckle / bony bit of pig with lots of meat)
    1x 500g pack green split peas (splippies as the kids call them)
    1x litre of chicken stock
    1x litre of water
    (chopped carrots and onions optional)

    rinse the split peas to get rid of any extraneous material and place in slow cooker.
    add pigbone
    add chicken stock and water
    (add optional vegies)
    cover and leave on low for 6-8hrs
    <later on>
    remove pigbone & skim any scum off the surface
    using a stick blender puree up the now well cooked pea mixture, should go from being fairly runny to a thicker consistency
    chop meat off pigbone -some fine and some coarse and return to slow cooker for a bit and then serve with fresh (hot) crusty bread.
     
    Last edited: Jul 20, 2009
  12. slobber

    slobber Member

    Joined:
    May 1, 2005
    Messages:
    5,207
    Location:
    Mandurah!
    ^ Nice, I remember when the butcher used to give/throw away pigs trotters :thumbup:

    Now they charge an arm and a leg.............. and errrrr a trotter :D

    Oh and I too remember Yorkshire puds that were as light as air............damn I'm hungry now
     
  13. zoidbergmerc

    zoidbergmerc Member

    Joined:
    Apr 9, 2008
    Messages:
    870
    Location:
    Hobart
    My Toad in the Hole is the same as this but I wrap my Sausages in Bacon.
     
  14. plainfaced

    plainfaced (Banned or Deleted)

    Joined:
    Apr 28, 2009
    Messages:
    133
    Location:
    Dulwich Hill
    I made this tonight.. Thanks.
    I used another recipe found on the net though..

    Hmm.. Was better than I expected.. A little less battery than the OPs..
     
  15. petercr

    petercr Member

    Joined:
    Jan 4, 2002
    Messages:
    4,325
    Location:
    Northern Brisvegas (4504)
    mmmm... bacon... Toad in the Hole (on horseback)
     
  16. GooSE

    GooSE New Member

    Joined:
    Jun 26, 2001
    Messages:
    6,679
    Location:
    Sydney
    http://en.wikipedia.org/wiki/Egg_in_the_basket

    In some places it is known as "toad in the hole", not to be confused with the British sausage dish of the same name.

    Amazing.
     
  17. OP
    OP
    spankyofoz

    spankyofoz Member

    Joined:
    Jul 29, 2001
    Messages:
    3,139
    Location:
    Perth
    I've recently moved back into a sharehouse, the ex-wife got most of the kitchen stuff. So all i had to work with was a cake tin, which might explain why it ended up looking like a cake :)

    A shallow baking dish is one of the many things on my list. I've since learnt that the snags should be above the surface of the batter, so they too crisp up.
     
  18. Ma Baker

    Ma Baker Retired

    Joined:
    Apr 24, 2002
    Messages:
    10,972
    I have to agree that the Yorkshire Pudding should be light and airy.

    My mam and dad's family were also given a large Yorkshire Pudding to start with. This was to help fill them up so that there was enough to go around. My parents also ate them cold with jam, I prefer to eat them on their own, hot or cold.

    My kids all love Yorkshire, although they've never liked Toad In The Hole, strange boys that they are. They much prefer me to make bangers and mash with gravy and the Yorkshire Puddings separately.
     
  19. petercr

    petercr Member

    Joined:
    Jan 4, 2002
    Messages:
    4,325
    Location:
    Northern Brisvegas (4504)
    Funny you should say that Ma - after having made indivudual versions recently for the first time for the kids (to go with a yummy roast), Miss 6yo wanted to have the left-overs for desert filled with jam & cream un the middle. My reaction... :sick::weirdo::sick:
     
    Last edited: Jul 21, 2009
  20. Armunn

    Armunn Member

    Joined:
    Jun 28, 2001
    Messages:
    3,467
    Location:
    Melbourne, VIC
    This looks delicious, might have to give that go. This winter my comfort food is a nice beef casserole (will write recipe when I cook it again), bangers and mash or irish stew.
     

Share This Page

Advertisement: