Thursday, 31 March 2016

Toad in the Hole

We couldn't come to Yorkshire and not make Yorkshire pudding but I'll be honest, its not the easiest thing to make in the caravan oven. There are many different recipes with varying quantities of flour, eggs and milk so as its the Easter holidays I'm going for the holy trinity of 3, 3 large eggs, 300ml milk, 300g flour. It is good to make your batter earlier in the day and let it rest in the fridge for a while but do let it come up to room temperature before cooking. You also need to use a high smoke point fat like lard or dripping, rapeseed oil or trex.


Ingredients:

Sausages, as many as you need.
3x Large eggs
300ml Milk
300g Plain flour
Fat, lard, dripping, rapeseed or grape seed oil, trex
Salt and pepper

Method:

1. Crack the eggs into a mixing bowl and add the flour. Whisk until combined then slowly add the milk until it resembles single cream. Season with salt and pepper, I like white pepper in batter. Rest in the fridge if you can, otherwise set aside.
2. Put the fat and sausages in a roasting tin and roast in the oven on gas mark 7 for 5-10 minutes, just until the sausages are slightly turning brown.
3. Pour in enough batter to come half way up the sausages then pop back in the oven. Cook until the batter is golden brown but be careful, the top of a caravan oven can get very hot and the batter can easily burn, keep a close eye on it.


We served ours with some sauteed cabbage and leek, crushed new spuds and Marmite and onion gravy as follows:

Ingredients:

2x Large red onions, sliced
1x tsp Sugar
1x tbsp Plain flour
Stock cube of your choice, made up with 500ml hot water
2x tsp Marmite
Oil for frying

1x 700g Bag of new potatoes
1x Garlic clove, crushed
Butter

1x Savoy Cabbage, sliced
1x Leek, sliced
Butter

Method:

For the Marmite and Onion Gravy:
1. On a low heat on the hob cook the onions and sugar until caramelised, for about 25-30 minutes.
2. Stir in the flour and cook through for another couple of minutes.
3. Add the Marmite and stock then bring to a simmer for 10 minutes.

For the Crushed Spuds:
1. In a pan of water boil the potatoes and garlic for about 15 minutes.
2. Drain, add a knob butter with salt and pepper and gently crush with a fork.

For the Cabbage and Leek:
1. In a wok or large frying pan cook the leek and cabbage in a big knob of butter for 4-5 minutes then season to taste.

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