IN THE HOLE
23rd marks St George's day in the UK, St George being the
patron saint of England. Not marked or celebrated as much
as the Irish St Patrick's or the Welsh's St David's day but
a national day all the same.
not this dish does not contain any toads! Or holes for
that matter . . . so where or how the dish got its name
I do not know and have never been able to find out.
So if anyone out there does know I would love to hear
agonised over what recipe to include this week for this
occasion and I could have gone for something fancy but
finally decided on this very traditional dish. Served
traditionally and plainly with no fancy professional
chef tricks. Why? Well those of you outside of the UK
will have no doubt never heard of it and the name would
be quite a novelty. While the English and ex-pats out
there will hopefully appreciate a recipe for a nice
Yorkshire pudding mix and maybe a trip down memory lane?
Toad in the Hole is a British dish the origins of the name
Toad in the Hole are lost in the mists of time. The dish Toad
in the Hole was first recorded in print in 1787. Nowadays
the 'toad' is invariably sausages although you can find it
made with lamb chops. The filling was not always made with
sausages or lamb chops. Leftover meat, including chopped beef,
lamb and kidneys, would often be used as an alternative.
batter used to make Toad in the Hole is the same as
a Yorkshire Pudding batter. Serving batter with food
in this manner was intended to make the available meat
go further. When times were much harder and meat was
a rarity, Yorkshire Puddings were served before the
actual roast with rich gravy. The texture was intended
to duplicate the meat and the gravy to give the flavour
of beef. This would reduce the appetite of the person
so that less would be required when the roast meal would
be served after the Yorkshire Pudding . . . with no
need for large portions of expensive meat. In the same
way Toad in the Hole is intended as a way of making
a meat dish go further.
would very much have been a dish of working families
during the Industrial Revolution and during times of
hardship when meat was scarce or expensive.
dish is similar, in that sausages are used as a cheap
meat alternative, bulked by the Yorkshire pudding and
enhanced by a rich meat gravy. I have used the exquisite
English Cumberland sausages but any sausage that is
your favourite can be used, obviously the better quality
sausage the better the dish.
am more than happy to share with you my personal favourites,
but prefer to hear from readers as to what recipes you
would like to see appear each week. So don't be shy
. . . email
me and let me know.
in the Hole
to make Toad
in the Hole
the stock to a boil and allow to simmer gently
the cornflour with a little water and whisk a little
at a time into the simmering stock, until required
consistency is obtained
aside and keep hot until required
the eggs and milk thoroughly
three-quarters of the flour and mix to a smooth thin
batter, add enough of the remaining flour to form
a slightly thicker batter that should still be pourable
aside and allow to rest for at least an hour
in the hole
brown sausages quickly in a pan (do not cook)
into an ovenproof dish with 2 cm of oil and place
in the oven (200°C) for 10 minutes
in the Yorkshire pudding batter and return to the
until the sausages are cooked through and the Yorkshire
pudding has risen sufficiently, turned a golden brown
and are cooked, approximately 15 20 minutes
into portions and serve with the rich beef gravy
Tip for Toad
in the Hole
meats may also be cooked and served this way To this
traditional dish may be added many other ingredients
for interesting variations: chopped parsley or coriander
to the batter, garlic to the gravy.
quantity (add to taste)
meaning a whole one of
in the Hole and bon appetit . . . . .