After reading Joanna's post on how the British named their restuarant / cafe/ pubs after animals name , I was not surprised at all when I read a food article on the funny names that comes with the foods the Brits eat. One eg. is Toad In The Hole. And ' toad in the hole' is a visual metaphor as the sausages in the dish resemble a toad sticking its head out of a hole. It is actually a traditional English dish - comprising of sausages baked in Yorkshire pudding batter and served with vegetables and onion gravy. It actually tastes better than its names suggests, and it is a common school dinner dish in England :)
So, out of curiousity , I decided to cook this out for our dinner and true enough it was deliciously good ....light and easy and flavorful too. Joanna , " if you are reading this post, maybe you would like to cook this for your dinner too. You will love this, I am sure ! "
On impulse I added in mix herbs to make it more flavorful :)
baked in yorkshire pudding batter...mmmmm
do they look like toads sticking out their head out lol!
mmmmm...yummm good for children and adults
served with their favourite veggies and onion gravy....
Toad In The Hole
( serves 4 )
100gm plain flour
150 ml milk
100 ml water
salt and pepper to taste
2 onions, peeled- halved and sliced
1 tbsp olive oil
mixed herbs for extra flavor *
To prepare the batter :
Sift flour into a mixing bowl and make a well in the centre. Whisk in eggs, milk and water until a smooth and thick batter forms. Season to taste with salt and pepper. Let rest for 2 hours.
To Bake :
Preheat oven to 180 °C . Place sausages spaced apart in a baking dish. Scatter onions and drizzle with olive oil and mixed herbs if using. Bake for 20 minutes , or until sausages start to color . Remove from the oven.
Increase oven temperature to 220 °C . Pour the batter over the sausages in the hot pan. Return it to the oven and bake for 30 minutes, or until batter is well risen and golden brown. Remove from oven and serve warm with onion gravy.
1 tbsp butter
- peeled and thinly sliced
1 bay leaf
1 tbsp f plain flour
300ml chicken stock
1 tbsp Worchestershire sauce
salt and pepper
To prepare gravy :
Melt butter in a pan over medium heat. Add onion and bay leaf, sweat onion until brown and caramelised. Stir in the flour. Whisk in chicken stock and simmer for 5 minutes, or until gravy reaches the desired consitency. Add Worchestershire sauce and season to taste with salt and pepper. Remove bay leaf.
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