Toad in the Hole Recipe

3 06 2011

Last night’s tea was toad in the hole. It’s a fairly simple dish and is nice in that you can bung it in the oven and leave it for half an hour.

First, pop some sausages in the grill. Pre-heat the oven to 200 C. We’re lucky in that our grill also functions as an oven, so I just use that once I’ve finished grilling. While they’re cooking, make up the batter. To do this, mix together 6 oz plain flour, a large pinch of salt, some thyme, some black pepper and 6 eggs. Whisk in 3/4 pint of milk. Some suggest it’s worth leaving the batter to stand for a period of time, some recommend half an hour, others up to four hours. Personally, I just leave it to stand until I’m ready to use it. Grease an oven-proof dish and tip in the mixture. Slice up the sausages and drop them in, spreading them evenly. Put it in the oven and leave it for around half an hour or until it’s puffed-up and golden-brown on top.


Sausages under the grill

Toad in the hole


Bubble and Squeak

2 06 2011

Last night I made bubble and squeak. I hadn’t made it before. I think it was maybe a little on the sloppy side, but it tasted great. Here’s a quick run-down of the recipe.

Basically, I made mashed potato, added boiled cabbage and fried onion, mixed it all together, split it into patties and fried those. I suspect I may have used a little too much milk and/or not chopped the cabbage up finely enough, as the patties didn’t bind together too well when frying. Next time, I won’t fry them at such a high temperature, either. I understand that one would usually fry or grill bacon and chop that up and mix it in as well, but we didn’t have any bacon, so I just skipped that part.

I served it with sausages and gravy.

Bubble and squeak, pre-frying

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