Thursday, March 14, 2013
Toad In The Hole
I always make it in a bread loaf tin, the high edges help it lift and look pretty. I use good quality Pork sausages, but would be equally good with Cumberland or even Toulouse Sausages.
Now in a skillet heat a little Olive Oil and fry the sausages to give colour and set aside.
I put the loaf tin in a roasting tin, its just safer and put enough Sunflower Oil to cover the base of the loaf tin, Jamie suggests 1cm of Oil, but I think this is far too much I put the tin in a very hot oven about 240c to get the Oil smoking hot. Then carefully pour in my batter mix which will sizzle and bubble then add the sausages and a couple of sprigs of Rosemary and cook for around 50 minutes so the Yorkshire Pudding is cooked and Brown.
After 15 minutes or so turn up the heat and add a good glug of Balsamic Vinegar and half a glass of beer followed by some Beef Stock and cook at high Heat To reduce.
I served with traditional Mashed Potatoes and Peas...Delicious not something I have often but once in a while a little treat