Toad in the Hole

by Francois 19 Replies latest jw friends

  • Francois

    Or how bout this? Toad in the Hole?

    I don't have the faintest idea what these things are. But I thought that since the Norman invasion, the Brits should have slightly better food than they do..

  • pomegranate

    Is that what we are going to eat when we go fishing???

  • Francois

    No Toad in the Hole on my majestic craft Pom. We're going to eat the traditional food of fishermen the world over: sardines, saltine crackers, cold pizza, beenie-weenies, slim jims, you know, he man food.


  • Farkel

    My friend Gedanken prepared a Toad-in-the-hole dinner for me on my last visit with him.

    It's sausage, potatoes, lots of cheese in a white sauce and several hundred tons of grease. I liked it.

    Just made "Supreme One" Class with this inane post

    Edited by - Farkel on 24 October 2002 20:9:28

  • Nathan Natas
    Nathan Natas

    In a Seattle restaurant one time I had what they called "Toad In The Hole" and it was more like FrenchToast with a hole in the center in which was nested an egg. The egg is put in the hole raw and is cooked along with the French Toast as they fry. Had I known that was not authentic TITH I would have said something...

    Farkel's endorsement is good enough for me!

    Here are a couple of recipes. It should be easily modifyable to "Apostate In The Hole," don'tchathink?

    Toad in the Hole, v1.0
    Serves 4

    8 Pork Sausages
    110g (4oz) Plain White Flour
    300ml ( pint) Milk
    2 Small Eggs
    tsp Salt

    Place the flour in a bowl, then make a well in the centre and break in the egg.
    Mix in half the milk using a wooden spoon, work the mixture until smooth then add the remaining milk.
    Beat or whisk until fully combined and the surface is covered with tiny bubbles.
    Allow to rest for 15 to 30 minutes, whisk again before use.
    Preheat the oven to 230C; 450F: Gas 8
    Fry the sausages in a pan to lightly colour and remove excess fat, reserve the fat.
    Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up to about 4 tbsp.
    Heat the fat until smoking hot then pour in the batter.
    Add the sausage chunks and place into the hot oven.
    Bake for about 5-10 minutes at 230C; 450F: Gas 8, then reduce to 200C; 400F: Gas 6 and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown.
    Serve immediately or the pudding will deflate.

    Recipe for Toad in the Hole, v2.0
    Serves 4

    12 pork sausages, about 2oz each
    1 proper, imperial pint (20 fl.oz) milk
    8oz plain flour
    2 eggs (European size 3 or equivalent)
    oil or lard for roasting

    Blend together the milk, flour, eggs and salt to make a batter. If possible, let this stand for half an hour or so before continuing. Preheat the oven to 220 degrees C (425 degrees F, gas mark 8). Lay the sausages in a large oblong roasting tin, oiled if not non-stick, and cook in the oven until they have produced a thin layer of fat - about 10 minutes. (If the sausages are very lean, you may need to add a little oil or lard to help them along.)

    When the fat in the tin is very hot, remove the tin from the oven and pour the batter BETWEEN the sausages, taking care not to cover them completely. Return the tin to the top shelf of the oven and cook for a further 20 to 40 minutes (this will depend on the depth of the batter in your tin), until the batter is risen and deep golden-brown on top and is beginning to shrink from the sides of the tin. Serve immediately, with mashed potatoes and baked beans.

    Either one is way too greasy to be healthy unless you've got the metabolic furnace of a hardworking teenager... that's not an oxymoron, is it?

    Edited by - Nathan Natas on 24 October 2002 20:19:55

  • Windchaser

    When my little ones were toddlers, I bought a children's cookbook that was published in England. I loved that book, for some reason and wore it out. One of the recipes was for Toad in the Hole. They really liked helping me make it and it is actually very good.

    Thanks for the recipe, Nathan. Those were the ingredients I used. I remember!

    Edited by - windchaser on 24 October 2002 20:42:46

  • pomegranate

    Ahem. Up here in Massachusetts, we have a dish called Frog in the Socket.

    It's a French kinda thing.

    So Frank, where y'all live in Georgia? I wanna look at a map...

    Mmmmmm. Manly food!!! Can't wait.

  • Mackin
    Either one is way too greasy to be healthy

    You got that right.

    Better book a bed in the cardiology ward now, this is true-blue British heart attack food.


  • Beck_Melbourne

    Ya can't beat a 'boil up' eh Mackin LOL. Its rich with iron but your poohs will be green for 3 days Sorry, I just HAD to say that.


  • Mackin

    LOL@ Beck.

    There's only one thing worse than British food...Maori food! Hey, maybe you could post the recipie for Kaanga wai (Rotten corn).

    Mackin (*ducks and runs for cover*).

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