It's cold here in Wales at the moment and mostly our thoughts turn to comfort food. Toad in the hole is one of those seemingly only winter dishes that I always abandon once the summer arrives and it's been so cold for a while now that we are thinking of hibernating until March. This dish is always a winner and one mention of it means that I just have to make it sooner rather than later.
Ingredients
2 Tablespoons Olive Oil
4/6/8 Sausages
150g Plain Flour
Pinch Salt
3 Eggs
200mls Milk
50mls Water
Preheat oven to 220c/ gas mark 7
Place oil and sausages into roasting pan ( put sausages where you would like them to be once cooked as they are going to set in the batter ) and place in hot oven for ten minutes. While sausages are cooking prepare your batter.
In a large bowl, measure the flour and salt, put in the eggs, milk and water and beat well for 5 minutes until you have a nice creamy lump free consistency.
Once the sausages have cooked for 10 minutes, take the pan out from the oven and pour in the batter to cover, put the pan back in the oven carefully and leave well alone for 30 minutes. Do not open the oven door for a peek!!
I would normally use a lot more sausages but this was not for me ( for one person ) and they were speciality sausages, you could easily get 8 sausages into this mix and this batter mixture would easily feed a family of 4 .
Served with little new potatoes, green beans and loads of gravy, this went down rather well.
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