For 4
years I ran the kitchen of the Royal British Virgin Islands Yacht Club which,
although “abroad”, was full of Brits.
Having lived away from the UK
for several years I found it strangely pleasant, at least at first, to hear
people calling each other plonkers
I
used to put lots of English comfort food on the menu for said plonkers.
One day I heard two of the girls I worked with discussing the menu – Ronia from
Jamaica said to Janet from St. Vincent “Toad in the Hole!!!” in a shocked
voice. They both giggled. Then Ronia said “Suzy – she rude!” This
seems to be a cross cultural reaction. In England
our toads always seemed to be wedged into cracks in our Yorkshire
pud so, in the interests of truth and accuracy, we renamed it toad in the
crevasse. For some inexplicable reason this caused people to smirk and
call us filthy gits! It also meant
we sold a lot of Toad in the Crevasse as people came just to have a giggle.
Toad in the Hole
1 batch Yorkshire pudding batter ~ see here for my Yorkshire Pudding recipe
500g lovely pork sausages
½ tbsp oil
~ Preheat oven to 375ºF/190ºC/170ºC fan/gas 5..
~ Grease a shallow ovenproof dish; I find
Pyrex diesel work best for a toad.
~ Cut the sausages in half (or not, if you
prefer) and arrange with gaps between.
~ Bake
till they are browning, turning sometimes, and have exuded some fat.
~ Remove the dish from the oven, put a baking tray in the oven and increase
the heat to 425ºF/220ºC/200ºC fan/gas 7.
~ Swirl
the sausages in their pan to evenly coat the pan with oil and, if your sausages
have been very fatty spoon most of it off. There should be enough to coat
the pan and a teaspoonful or so more Maybe use the excess fat to make gravy.
~
Rearrange the sausages in the dish, stir the batter and pour in amongst them.
~ Return to the oven standing on the hot baking tray - this will make for a crispy bottom.
~ Return to the oven standing on the hot baking tray - this will make for a crispy bottom.
~ Bake
till the Yorkshire (pudding is implied) is risen and crisp and
brown. DO NOT open the oven for about 15 minutes or the whole thing will
deflate.
Of course this lends itself to many variations some of which are useful for making a great meal from leftovers.
Of course this lends itself to many variations some of which are useful for making a great meal from leftovers.
Instead of sausages use …
~ Meatballs (leftover cooked - or part cook first)
~ Roasted Vegetables
~ Balls of leftover
stuffing.
~ Almost cooked lamb
chops (if you can afford them!)
~ Posh sausages –
venison for instance.
~ Fruit to make a Clafouti - see here for clafouti recipe.
… or add herbs or spices to the batter.
This batter recipe makes a very light, crisp
Yorkshire rather than a rib sticker and is delicious. I have seen loads of variations some
containing vinegar, some with inordinate amounts of flour and even some with
raising agent added which is anathema to a Yorkshire Pud. My recipe which I have used for years both
professionally and in the privacy of our own home always works and is almost
astoundingly economical!
See here for a surprising and delicious way to use leftover Yorkshire puddings!
3 comments:
I made this last night and was amazed with the results, past attempts have always managed to be burnt and soggy at the same time. The 'crevass' bit was light and crisp, I can't wait to make yorkies the same way, I think I have been using way too much flour. Thank you !
I love your new name for toad in the hole. Made me giggle :-)
Surely the inaccuracy in the name is really in the "toad" rather than the "hole" :-) You've got me wondering where on earth its name came from I've always happily called it toad-in-the-hole without thinking about it. I may have to go and have a Google now!
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