I have just returned from Yorkshire, where I spent the weekend with friends and family. I think that you will be unsurprised to hear that the weekend entailed a lot of cooking and eating… However, in between meals (which included an outstanding roast that my brothers cooked yesterday evening) we did manage to pack in a couple of good walks in the Dales and by the coast. Yesterday’s walk down in Robin Hood’s Bay was spectacular. The scenery was beautiful and to top it off we came across a number of seals sheltering in the rocks that we were walking over.
On Saturday evening after a fairly relaxed day I made toad in the hole for everyone. As we didn’t have a big enough tray to cook the toad in the hole in I decided to “ de-construct” the dish, to put it simply I cooked the Yorkshire puddings and sausages separately and then combined everything once it had all been cooked… By cooking everything separately made the whole process far easier – the sausages were nicely cooked and the Yorkshire puddings rose beautifully and had a lovely light texture. I served the toad in the hole with red onion gravy which added a slightly sweet flavour to the dish which worked really well. I have to say I think this meal is another one of those great comfort foods that are ideal for a cold day, enjoy!
Toad in the hole (De-constructed)
Ingredients: (serves 6)
- 18-24 good quality sausages
- 5oz plain flour
- ½ tsp salt
- 3 egg
- 225ml milk
- Vegetable oil (for cooking with)
1. Preheat oven to 190C Fan.
2. Place the sausages in a roasting tray and cook for 30-35 minutes
3. Whilst the sausages are cooking put the flour and salt in a bowl, using a whisk beat the egg into the dry mix.
4. Slowly add the milk whisking all the time so stop any lumps forming then, decant the batter into a measuring jug.
5. Take a non-stick muffin tray (with 12 moulds) and pour a little oil roughly ½tsp – 1tsp into the base of each mould. After the sausages have been cooking for around 20 minutes place the muffin tray in the oven for 3-5 minutes so that the oil is hot then, remove from the oven and pour the batter evenly between each of the pre-oiled moulds and bake for 15-18 minutes.
6. Once the sausages and the Yorkshire puddings are cooked, remove from the oven and serve, with celeriac and potato mash, veg and red onion gravy (see recipe below).
Red Onion Gravy
- 2 red onions (finely sliced)
- 1tsp sugar
- 2-3tbsp olive oil
- 1 heaped tbsp plain flour
- 1 glass red wine
- 1 heaped tsp honey (optional)
- 150-250ml beef stock
1. Place the oil, onions and sugar in a saucepan cover with a lid and cook very slowly until the onions are soft (this can up to half an hour).
2. Once the onions are soft, add the flour and stir well.
3. Turn up the heat and then slowly add the wine, stirring all the time. Once all the wine has been added, slowly add the beef stock until you have the consistency you are looking for.
4. Taste and add the honey and season as required.