Commissario
... using Lostkat's recipe.
Toad in the Hole
Serves 2
Ingredients
4 sausages
4oz plain flour
2 large eggs
1/4 pint milk
salt & pepper
A bit of dijon mustard
1-2tbsp oil (sunflower... olive... doesn't really matter)
Instructions
Sift the flour into a bowl and make a well in the middle. Break the eggs into the centre and then draw the flour in, beating to a thick, smooth paste. Beat in the milk bit by bit so that you end up with a nice lump-free batter. You don't need to whisk this - it's all about combining everything gradually. Season with salt and pepper, then cover with clingfilm and leave to thicken for a couple of hours.
Preheat the oven to Gas Mark 6. Put the oil into a small roasting tin or oven-proof dish, and place in the oven to heat up. Meanwhile, get a non-stick frying pan on the hob and cook the sausages for around 5 mins until they're browned on the outside. Take them out of the frying pan and brush with the mustard.
Fetch the tin/dish out of the oven (by this time the oil should be extremely hot), plonk the sausages in, tip the batter over the top and then put back in the oven. Cook for around 35 mins until the Yorkshire Pud has risen and is golden brown. Tip: Make sure you don't have a shelf above it, or it may hit it when it rises. Also, don't keep opening the oven door to check it or it'll end up deflating.
Serve with onion gravy and whatever suitable veg you can find floating around in the fridge.
I actually made double this because I was feeding myself, two hungry teenagers and one wife.
Bunged it in the oven, 40 minutes later this is what came out.
With mash and gravy, it didn't last long!
Toad in the Hole
Serves 2
Ingredients
4 sausages
4oz plain flour
2 large eggs
1/4 pint milk
salt & pepper
A bit of dijon mustard
1-2tbsp oil (sunflower... olive... doesn't really matter)
Instructions
Sift the flour into a bowl and make a well in the middle. Break the eggs into the centre and then draw the flour in, beating to a thick, smooth paste. Beat in the milk bit by bit so that you end up with a nice lump-free batter. You don't need to whisk this - it's all about combining everything gradually. Season with salt and pepper, then cover with clingfilm and leave to thicken for a couple of hours.
Preheat the oven to Gas Mark 6. Put the oil into a small roasting tin or oven-proof dish, and place in the oven to heat up. Meanwhile, get a non-stick frying pan on the hob and cook the sausages for around 5 mins until they're browned on the outside. Take them out of the frying pan and brush with the mustard.
Fetch the tin/dish out of the oven (by this time the oil should be extremely hot), plonk the sausages in, tip the batter over the top and then put back in the oven. Cook for around 35 mins until the Yorkshire Pud has risen and is golden brown. Tip: Make sure you don't have a shelf above it, or it may hit it when it rises. Also, don't keep opening the oven door to check it or it'll end up deflating.
Serve with onion gravy and whatever suitable veg you can find floating around in the fridge.
I actually made double this because I was feeding myself, two hungry teenagers and one wife.
Bunged it in the oven, 40 minutes later this is what came out.
With mash and gravy, it didn't last long!
