Tuesday, October 14

English Toad in a Hole

Much like Bubbles & Squeak, Bangers & Mashed, Toad in a Hole is a traditional English dish with a seemingly nonsensical name. But on the contrary all of these name do actually have a reference to the dish itself. In this case Toad in a Hole refers to the dishes appearance when cooked. Consisting of two elements sausage and pudding (English style bread similar to a popover), Toad in a hole was originally created to use leftover meat or stew to create a full morning meal.

Full time 1 hour 
Makes 9

The needs-

The Toad (choose one):
18 mini cocktail sausages
9 sausage links, cut in half
4 polish sausage, sliced in 4 pieces each
9 chunks leftover stew meat or large meat piece

The Hole:
6 eggs, measure to ensure 1/2 cup and beaten
2 cups all-purpose flour
1/2 cup water, not cold
1/2 cup milk, room temperature
1 tbsp distilled white vinegar
1/2 tsp ground mustard
1/4 tsp salt
1/4 tsp ground white pepper (or black)
1/4 tsp onion powder

For cooking-
Vegetable oil

The know-

In an easily pourable container, large measuring cups a perfect for this, combine flour, mustard, salt, pepper, and onion powder.

In a seperate container combine water and milk.

Whisk eggs into flour mixture.

Whisk water/milk into flour mixture.

Let batter rest 30 minutes.

In a large 9 cup muffin/cupcake pan pour 1 tsp vegetable oil into each well.

Evenly divide meat into each well.

Place pan in oven. Preheat oven to 400', with pan inside.

Carefully remove pan, which will be extremely hot and set on stove top.

Carefully pour batter, avoiding covering meat, evenly into each well.

Return to oven and bake 25 minutes, without opening the oven!!!

Remove from oven and let sit 1-2 minutes in pan.

Move to serving plate, for tradition add a side container of gravy, serve immediately.