How to Prepare Appetizing Ant's Toad in the hole

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Ant's Toad in the hole. Toad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. The English classic Toad-in-the-Hole—sausage links baked in a Yorkshire pudding like flour egg batter.

Ant's Toad in the hole Wrap each piece of skinned sausage meat in a piece of cured ham. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Toad in the hole is very simple to make. You can cook Ant's Toad in the hole using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Ant's Toad in the hole

  1. It's of batter.
  2. Prepare 6 of sausages.
  3. Prepare 200 grams of flour.
  4. It's 200 ml of milk.
  5. Prepare 4 large of eggs.
  6. You need 1 pinch of salt.
  7. Prepare 1 pinch of pepper.
  8. Prepare of the gravy.
  9. You need 1 large of onion.
  10. It's 50 grams of bisto beef granules.
  11. It's 20 ml of worcestershire sauce.

Toad in the hole is one of England's most bizarrely named foods. Where did its unusual name come from? Was it actually anything to do with toads? Some say that Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, where the local golf course was overrun with Natterjack toads.

Ant's Toad in the hole step by step

  1. salt, pepper and worcestershire are to taste and are rough guide only pre heat oven to 200c with the dish your gonna pour your mix in to you can add a little oil if you wish..
  2. sive flour in to large bowel then add the salt and pepper to taste.
  3. add the eggs to the flour and mix together to create a milkshake thickness batter if need be add milk to get right consistency, make sure its quite bubbly then instantly pour a thin layer of batter in to dish from oven only 5mil thick as this will be your base.
  4. place all the sausages in a large frying pan as you will be using the same pan for gravy. add oil if needed, chop onion to slices and wait till sausages are nearly fully cooked before adding the onion,.
  5. once sausages are cooked take out if pan and rest on plate till needed, put gravy in jug and add the water, you need this to be just a little thick, add to the frying pan and lower to a simmer stir every couple of min, after a few min you can add the worcestershire sauce to taste but adding too much can make the gravy taste bitter,.
  6. by this time the batter in the oven should be lightly golden brown, take out of oven and place the cooked sausages in the dish, get the rest of your batter giving it another whisk to airate it again then pour over the sausages then place on middle on oven till dark golden or about 35min, double check its cooked in the middle with a skewer or knife just try and avoid the sausages,.
  7. just an added tip if the gravy starts to get thick before the batter is cooked just turn it off and wait till 3min before serving to reheat, I leave the skin in the pan as it makes the gravy extra thick which we all enjoy.

Elemental creatures of darkness, toads have always been linked to the supernatural. Stone-like themselves, they were thought capable of surviving within solid rock. Yet despite all the stories, there's just. A much loved British comfort food dish comprised of sausages and Yorkshire Pudding. I love to serve it with roast potatoes and Toad in the Hole is basically sausages baked inside of Yorkshire pudding which, on the face of it sounds rather dull.

Category: Breakfast
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