Today, mycookbookDinneris released in stores across the UK!
Marking this memorable day with a memorable English dish with a memorable name the infamous toad in the hole.
Sausage + giant Yorkshire pudding + gravy.
Beef drippings are traditionally used for toad in the hole
You know its going to be good!
Dinnerreleased in the UK & Ireland TODAY!!
Today is a very special day.
MycookbookDinnerhits stores across the UK and Ireland SO EXCITING!!
For those who pre-ordered, my book will be delivered straight to your door how good is that!?
I wanted to do a special recipe to mark the day.
Not just a recipe from the cookbook too obvious.
Instead, Im sharing abrand new British classicrecipe.
Cookbook release in other countries: US/Canada 28th March 2023, more countries stay tuned!More informationhere.
Excitement evidence in this short home movie my infamous daggy happy dance.
(PS My usual official recipe how-to video is above the recipe card, as always!)
I was dubious too, but it really works.
Makes Yorkshire pudding more stable rises more, crispier, deflates far less.
We love hilariousBritish food names
Toad in the hole,bangers and mash, spotted dick.
I dont want to be the cause of corrupting your innocence!!
Yorkshire pudding is similar to popovers in the US and Dutch baby pancakes.
Think puffy edges with crispy ridges and soft insides that taste like savoury crepes.
Normally Yorkshire puddings are made in muffin tins for individual servings alongside roasts.
Beef drippings are traditionally used for toad in the hole
These are the food moments I live for!
(PSBangers and mash= sausages and mash.
Spotted dick = dessert pudding studded with raisins ie the spots.
Find it alongside butter at large grocery stores
It isnotin the shape of a log!)
Im not sure I see that.
Maybe without my contact lenses, or perhaps after a few wines, my imagination might stretch that far.
This recipe Im sharing today is the English dish, and its typically served as a meal.
Though, add a fried egg and Id happily have this for breakfast!
Look for sausages around 85g/3oz each nice size to cook 8 sausages in total, 2 sausages per serving.
If yours are much larger, consider using less.
Heres what you gotta make it (and yes, I explain the mayonnaise trust me!
He was taught this when he worked in pubs and restaurants back in the UK.
Beef drippings This is beef fat, the traditional fat used for Yorkshire puddings and toad in a hole.
Plus, it has better flavour than plain oil.
Not beefy, but a nice savoury flavour unlike oil which is tasteless!
Scoop then melt to use.
Dont use butter for the sausage searing or in the hot pan, it will burn.
Its better than oil, better than butter!
Because for Yorkshire puddings, being accurate with the quantity of batter really matters to a successful outcome.
Flour and milk Just ordinary flour and ordinary (cow) milk.
I havent tried this with non-cow milk.
Onion gravy
Toad in the hole is traditionally served with onion gravy.
Beef drippings or butter Beef drippings will give your gravy the best flavour but butter makes a fine substitute.
Beef stock Use low sodium, else your gravy may end up too salty.
Youll need to add a bit more salt as homemade beef stock is not salted.)
Flour to thicken the gravy.
Onion just regular brown / yellow onions.
Red onions also works just fine.
Garlic for flavour base.
Worcestershire sauce not pictured, sorry!
Adds a touch of extra savoury flavour.
But its not critical if you dont have it, I only use 1/2 teaspoon.
Much more and I find it starts to taste too Worcestershire sauce-y.
Prevent screen from sleeping
OK, ingredients covered.
Onto making it!!
How to make toad in the hole
Its actually very straight forward to make.
Which means the gravy is not as tasty.
Moral to the story?
Its worth the extra 4 minutes to brown the sausages on the stove.
Batter first Make the Yorkshire pudding batter first.
All the ingredients are just whisked up in one bowl using a hand whisk.
Then refrigerate until required.
The cold batter hitting the hot fat in the pan helps the Yorkshire pudding puff up.
Drippings in pan Put the beef drippings in a 23 x 33cm pan (9 x 13).
Beef drippings are scoop-able like butter so scoop (measure) and plonk into the pan.
Heat drippingsuntil hot, for 15 minutes, while you prepare the gravy ingredients and brown the sausages.
As noted above, we want our cold batter to hit hot drippings for impressive Yorkshire pudding puff-age!
Brown sausageson the stove in a pan that we will make the gravy in afterwards.
Brown them all over but keep them raw inside as they will cook more in the oven.
Not a deal breaker, just a tip!
Pour batterinto the pan.
It should be about 1/3 of the way up the sausages.
Bake25 minutes in a hot 220C/425F (200C fan) oven.
Do not pop launch the oven for the first 20 minutes else it may collapse!
Be prepared for deflation!It WILL deflate.
However, thanks to that dab of mayonnaise you used, it will deflate much less than usual recipes!
The gravy takes around 10 minutes from start to finish so just keep it warm until ready to serve.
Saute onionin beef drippings (or butter) for 8 minutes or until deep golden brown.
In the last 30 seconds or so, add the garlic and cook until golden.
Mix flourinto the onion and stir for 1 minute.
Mix well so its evenly dispersed throughout the onion this will make your gravy lump free!
Beef stock Slowly pour the stock in while stirring constantly.
Marvel how your gravy is lump-free!
Stir in Worcestershire sauce, salt and pepper.
Simmerfor 2 to 3 minutes or until it thickens into a gravy consistency.
Then keep warm until ready to serve!
Then douse with gravy.
Especially if youve got greens on the side.
Because vegetables become so much more interesting when drowning in gravy, right??!!
Thats a serious plate of comfort food, right there.
That was particularly painful to finalise.
Theres only so much pav a girl can eat!
But toad in a hole?
Lets just say I was perfectly happy making this repeatedly.
Its me on a plate.
You dont need to get creative because youve got stacks of gravy for dousing.
(Word of the day).
Thank you for being there every step of the way, Dozer!
