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Toad in the Hole (True Bites Family Recipe) recipe

Toad in the Hole (True Bites Family Recipe) recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

An absolute British classic here with our True Bites family recipe for Toad in the Hole. Especially good as the winter nights start creeping in.


Shropshire, England, UK

3 people made this

Ingredients

  • 100g flour
  • Pinch of salt
  • 1 medium egg
  • 300ml milk
  • 1tbsp melted butter
  • 1LB (454g) of traditional pork sausage

Method

  1. Place the sausages in small shallow baking dish and cook in the oven for about 10 minutes at Gas Mark 7 (220C, 425F)
  2. While the sausage are starting to cook, sieve the flour and salt into a bowl. Add the egg, half of the milk and beat to a smooth batter. Then, stir in the rest of the milk.
  3. Take the sausage from the oven, pour your batter over the sausage and bake for another 30 minutes.
  4. Lower the temperature to Gas Mark 6 (200C, 400F) and continue to cook for a further 15­-20 minutes, until the batter is browned and crisp.
  5. Dish up and serve straight away, while it's good and hot.

Tip

Why not spice it up by using a Pork and Chilli sausage, or even just something different to a straight pork sausage. You could even try using chicken breast sausage.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Well, of course I love it!!-16 Nov 2016


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.

Preheat the oven to 220C/425F/Gas 7.

Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.

Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.

Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.

Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy.


Herby toad in the hole

Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.

Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.

Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

RECIPE TIPS
FOR BEST RESULTS

Get the fat as hot as possible before adding the batter, and don’t peep in the oven during the first 20-25 minutes of cooking.


Hot Dog Toad in the Hole

This hot dog Toad in the Hole is the second of my recipes for Princes for Come Home to Princes, celebrating affordable, easy to prepare and more importantly tasty, mid week family meals. Good food is central to a happy home, and these recipes offer maximum taste for minimum effort.

Toad in the hole is NOT to be confused with the Australian classic of Frog in the Pond. Something I’d never heard of, until I asked an Australian friend for dinner who expressed horror – it turns out that frog in the pond is a chocolate frog encased in green jelly – a classic children’s party treat and the equivalent of the British pink blancmange rabbit sitting on green jelly grass which was served at every children’s birthday party up until the early 1980s.

Back to the Toad in the Hole – Yorkshire pudding is a thing of beauty, and really very easy to make, you just need to turn the oven up as high as it will go, and make sure that your baking tray and the oil are smoking hot before you pour the batter in. If your Yorkshires have not risen properly in the past then try turning the oven up. Oven thermostats are notoriously unreliable, and some ovens take far longer to come back to their set temperature after opening the doors than others it would be a shame to miss out on a Toad in the Hole because of the oven temperature.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!


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Huge Yorkshire Puddings

Yorkshire puddings are big, puffy popovers with a different name. The difference between the two is that popovers are usually cooked in a bit of butter or oil, while Yorkshire puddings are usually cooked in beef drippings, or meat fat that has come off of a nice roast. I find that the names are interchangeable most of the time on most menus and I tend to call them Yorkshire puddings if I’m serving them with a roast and popovers the rest of the time, whether I’ve used butter or some other fat to make them. These Huge Yorkshire Puddings are perfect for entertaining because they’re easy to make, impressive and absolutely delicious.

Most popover recipes are very similar and all have the same basic ingredients of eggs, flour and milk in slightly different ratios. I’ve seen this recipe credited to Jamie Oliver a number of times, although I’m quite sure that other people have come up with the same combination before, but I’m going to give him credit because these are some of the best popovers I’ve ever made. This simple batter uses three eggs to one cup of flour and produces popovers with a dramatic rise. To get that great rise, you need to rest the batter for about 15 minutes between mixing and baking, and you need to bake them at a very high temperature. The high temperature causes all the steam to rise at once, pushing the popover batter to new heights quickly, and continued high heat lets them “set.”

I use butter as my fat of choice because it consistently gives great flavor, but feel free to use roast drippings if you’re making a roast for a more traditional flavor! I put unmelted butter in the bottom of my pan, then pop it into the preheated oven just long enough to melt the butter, then pour in my batter and return it to the oven to bake. I used a popover pan and you will get the highest rise if you use one, but you can easily use a muffin tin if you don’t have one and still get good results. Popovers made in a muffin tin will be about half the size of those made in a popover pan, so you’ll get twice as many from this recipe. Serve these immediately, as that is when they will be at their peak, with a buttery flavor, crisp exterior and soft, eggy interior. They will fall slightly and soften a bit if you don’t serve them right away, but a few minutes on the rack in a hot oven will warm them up again if you really need to make them in advance.

Huge Yorkshire Puddings
(from a Jamie Oliver recipe)
1 cup milk
4-oz all purpose flour (approx 1 cup*)
3 large eggs, room temperature
1/4 tsp salt
2 tbsp butter

Preheat oven to 450F. Lightly grease a popover pan (or a muffin tin) with vegetable oil.
Whisk together milk, flour, eggs and salt until batter is very smooth. Let batter rest for 15 minutes.
Place 1 tsp butter in each cavity of the popover pan (1/2 tsp each for muffin tin). Place pan in hot oven just long enough to melt the butter, 1-2 minutes.
Evenly divide batter into prepared pan. Each cup should be filled approximately halfway.
Bake for 20 minutes, until dark golden brown and puffy.
Serve immediately.

*Note: It is best to measure the flour, but 4-oz of all purpose flour is about 1 cup, if you gently spoon the flour into the measuring cup (don’t pack it in!).


Whole Wheat Popovers

You don’t need a popover pan to make popovers. A muffin tin will work perfectly well, even though you will only need to use 6 of the muffin. The only real reason to have a popover pan is that it gives you a good incentive to make popovers more often. I know this to be true because I got one not too long ago and have been making popovers far more often than I normally do. The light, crispy-on-the-outside-soft-on-the-inside puffs are easy to make and are a great accompaniment at just about any meal, whether it’s soaking up gravy at dinner or being slathered with jam at breakfast.

My basic popover recipe is reliable and produces a light, tender puff. I recently set to work on creating a whole wheat popover for some variety. Whole wheat flour doesn’t take to popovers as well as all purpose flour does. It has less gluten in it and is heavier, so the popovers tend to not rise as high and be far more bread-like than regular popovers. The best way I’ve found to incorporate whole wheat flour is actually to use white whole wheat (it’s lighter than regular whole wheat) and mix in some all purpose flour to restore a little bit of the lacking lightness.

The remade popovers are more substantial than their entirely all purpose counterparts, but still have a crispy outer edge and a soft, moist interior. In every batch, I had one stubborn popover that would not develop the big hole in the center that is a popover signature even though the others always turned out just fine. If this happens to you, don’t worry about it. The popover will still be tasty, just a little more filling than the others in the batch.

Whole Wheat Popovers
3/4 cup white whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, room temperature
1 cup milk (low fat is fine)
1 tbsp butter, melted and cooled
extra melted butter, for the pan

Preheat the oven to 425F.
Grease a popover pan or a 6-cup muffin tin (or the middle 6 cups of a 12-cup tin) well with the melted butter and place in preheated oven for 1-2 minutes while you make the popover batter.
In a large bowl, whisk together the eggs, milk, melted butter and salt until smooth. Sift flours over egg mixture and whisk until smooth.
Remove heated muffin tin from oven and divide the batter evenly into the buttered popover/muffin cups. Bake for 20 minutes at 425F, then rotate the pan (to ensure even cooking) and reduce oven heat to 350F. Bake for an additional 10 minutes, until golden brown and crisp. Poke each popover with a knife when you rotate the pan to help release steam and “set” the popovers.
Remove from pan and cool on a wire rack. Serve immediately.


Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.

Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see note), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.

Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.


Living with a soup-hater is very difficult. For one thing, I love soup and would eat it every day if I could.

For another, it&rsquos such an easy meal to make that will last a few solid days in the fridge.

This recipe, however, will win over any soup-hater. It&rsquos loaded with flavor and full of potato, veggies, bacon, beef, and cheese!

Serve with some crunchy bread and some extra cheese on top.


Sugar-free mincemeat

I always find it fascinating both how foods can vary in different places around the world. Particularly in Europe, where nowhere is that far apart, foods are surprisingly diverse. True, they can have similar themes - panettone and stollen are both fruit-filled Christmas breads but still quite different.

To me the dishes for festivals and holidays are often both some of the most traditional and creative. Of course, there are often many variations, but usually at least a few things that make the dish what it is. At this time of year, one of the traditional treats from my part of the world is mincemeat. I have many memories of making it as a child with my mum, and it still holds a place in my heart.

Does mincemeat have meat in it?

To a foreigner, I can understand the name is a bit confusing. Mincemeat contains no meat nor is it 'minced'. Instead it is a sweet fruit mixture. However you barely need to know much about British cooking to know it has many confusing names.

Yorkshire pudding is savory. Spotted dick is indeed spotted but good luck guessing what it is otherwise. Toad in the hole is most definitely not made with toads. Ok when you see it, you can understand the logic a little, but it is a bit of a stretch. Cottage pie, shepherd's pie, bubble and squeak. you get the idea.

Maybe that is part of why British food hasn't exported particularly well but to me it is part of the fun. Most have some logic to the name, even if it might not make as much sense these days.

Mincemeat is another where there is a bit of background to the name that has some sense to it - there was at one point some meat of some description (I found a bit of a mincemeat history for anyone interested). These days, however, the closest thing to meat is suet in some versions.

What is in mincemeat?

Mincemeat is basically a mix of:

  • raisins (and often golden raisins/sultanas and currants)
  • apple
  • spices
  • brandy or another spirit
  • citrus juice
  • some kind of fat.

There can be other fruits in there too, most commonly candied citrus peel, and in many cases sugar. Whatever you use, all you do is put everything in a pan and cook it down.

Slight variations in ingredients

As I said many recipes contain suet, but you can easily replace this with butter. I also prefer to reduce the fat content compared to some traditional recipes.

Rather than use sugar, as in many recipes, I have tried to keep the sweetness down by relying on the fruit but I feel it's still sweet enough.

I decided to add a little of my new home in the form of cranberries. To me, they are just plain tasty and fit in almost anything this time of year. You can also get cranberries that are sweetened with apple juice rather than sugar if you want to keep to being fully naturally sweetened.

I used apricots both for their flavor as well as their natural sweetness as opposed to the more traditional candied peel.

Preparing ahead

It is usually best to make it a day or so in advance of when you are using it in pies or whatever else, just to allow it to mature a little. The picture below is after five days and you can see that there is a bit of a change in color that is part of the maturing. I appreciate it may be hard to wait when you smell it cooking, but do try, and then have fun cooking with mincemeat (and licking the bowl clean).

Mincemeat is the key ingredient for mince pies but you can also use it in other baking, like my mini mincemeat tarts. It's very easy to make and this version is lighter than many you may have tried. It still has a lovely spice to it and is sweet despite there being no sugar. To me, it's a delicious taste of the festive season, however you use it.


Watch the video: This Is Why the King Cobra Hates Other Snakes (May 2022).


Comments:

  1. Ivan

    What a lovely question

  2. Kuno

    I think I make mistakes. I am able to prove it.

  3. Lester

    I suggest you to visit a site on which there are many articles on this question.

  4. Bromleigh

    I beg your pardon, this variant does not suit me.

  5. Bransan

    Completely I share your opinion. In it something is also idea good, I support.



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