Toad in the hole recipe
Consisting of sausages set in a golden pillow of crispy batter, old-fashioned toad in the hole is one of the great British classics
Just like sausages and mash, toad in the hole has never fallen from favour.
Traditionally it was created as a way of using up leftover meat, but over the years the meat was replaced by the great British banger. It is one of the easiest dishes to prepare and is delicious served with gravy.
You could try it with sage and onion gravy.
Note that this recipe serves six people.
2 tbsp olive oil
18 Lincolnshire or Cumberland sausages, or other plump pork sausages of your choice
For the batter:
300ml (½ pint) full-fat milk
4 free-range eggs
250g (9oz) plain flour, sifted
salt and freshly ground black pepper
Preheat the oven to 200C (400F/Gas 6).
To make the batter, put the milk, eggs and salt and pepper in a large bowl and beat together well. Stir the flour in gradually with a wooden spoon until smooth, then leave to rest for 15 minutes.
Divide the oil between two 6-cup large muffin tins and place in the preheated oven until the oil starts to smoke. Cut the sausages in half and place 3 halves in each muffin cup. Roast for 8–10 minutes, turning occasionally until the sausages are browned.
Remove from the oven, pour the batter on top of the sausages and return to the oven. Cook for 25 minutes, or until the batter has risen and is crisp and golden brown. Serve with sage and onion gravy
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Radical’s Potato Cheese Boats
Large-ish baking potatoes
Suggest Reds ?
Brush the skins to clean them
Some like to rub salt in too.
Bake in the Oven or Microwave until soft
Cut the cooked potato long ways in half
Scoop out the flesh into a bowl
Mix in grated Cheddar Cheese and Butter to taste
A little salt and pepper
Re-fill the mix into the potato shells
Sprinkle a little grated cheese on top
Brown under the grill
Eat hot – Skins and all !
Plain and Simple but filling
