Caporegime
Hole
- Sieve 130g flour into mixing bowl.
- Create a well and break two eggs into it. Mix the eggs + flour.
- Add 1tsp wholegrain mustard (or Dijon, or English, or no mustard, whatever you prefer) and seasoning.
- Take 150ml full fat / gold top milk (or normal semi) and 150ml carbonated spring water (or just tap water). Add 1/3 of the milk and water mix to the flour and egg, mixing well with a whisk.
- Keep gradually adding and mixing, getting all the lumps out. Don't add all of the milk / water if it's too runny (should be roughly like double cream, no thinner).
- Stick the batter in the fridge until you need it, or overnight. It will last until the next evening no probs, just re-whisk before use. Some people say that batter works best when it's rested in the fridge for several hours, but Lady Delia reckons this is BS, so whatever.
Toad
- Pre-heat oven to 200 deg C (fan).
- Get some decent pork sausages with a high meat content. I used Debbie & Andrews from Tesco. Nigel Slater reckons that skinning them gives more flavour...which I did.
- Wrap the sausages in smoked streaky bacon (mmm, bacon) or pancetta, or just don't bother with the bacon.
- Add some fat (1 tbsp) to a roasting dish and get it very hot in the oven or on the hob. I used chicken dripping from a previous roast.
- Brown the sausages for ten minutes or so.
Toad + Hole
- Once you've browned the sausages, make sure the fat is smoking hot and add the batter to the roasting dish, pouring over the sausages.
- Cook for approx. 35 minutes in the middle of the oven.
Meanwhile, Gravy
- Chop one large onion, fry in a nob of butter with some garlic for five minutes.
- Add 1 tsp of Worcestershire sauce and 1-2 tsp of Dijon mustard.
- Add a large glass of red wine, reduce by half.
- Add a similar amount of beef stock (I used ready made stuff from Waitrose), reduce by half again.
- Remove from heat, stir through nob of butter to add a velvety, luxurious taste and texture (i.e. calories).
- Check for seasoning, season to taste. If it needs thickening further (mine didn't, but you may have added too much wine or stock) use a blond roux (1 part flour cooked with 1 part clarified butter [by mass]).
Serve with whatever you like...being a northern dish I guess mash is on the cards
. I just served it with some steamed brocolli.
Misc
The onion gravy was awesome.
References
Feek's thread, combined with recipes from Nigel Slater and Angela Nilsen on BBC Food.
Tomorrow, twice-cooked goose fat confit belly pork! Yes it looks like urine, sue me!
Sneak preview:
- Sieve 130g flour into mixing bowl.
- Create a well and break two eggs into it. Mix the eggs + flour.
- Add 1tsp wholegrain mustard (or Dijon, or English, or no mustard, whatever you prefer) and seasoning.
- Take 150ml full fat / gold top milk (or normal semi) and 150ml carbonated spring water (or just tap water). Add 1/3 of the milk and water mix to the flour and egg, mixing well with a whisk.
- Keep gradually adding and mixing, getting all the lumps out. Don't add all of the milk / water if it's too runny (should be roughly like double cream, no thinner).
- Stick the batter in the fridge until you need it, or overnight. It will last until the next evening no probs, just re-whisk before use. Some people say that batter works best when it's rested in the fridge for several hours, but Lady Delia reckons this is BS, so whatever.
Toad
- Pre-heat oven to 200 deg C (fan).
- Get some decent pork sausages with a high meat content. I used Debbie & Andrews from Tesco. Nigel Slater reckons that skinning them gives more flavour...which I did.
- Wrap the sausages in smoked streaky bacon (mmm, bacon) or pancetta, or just don't bother with the bacon.
- Add some fat (1 tbsp) to a roasting dish and get it very hot in the oven or on the hob. I used chicken dripping from a previous roast.
- Brown the sausages for ten minutes or so.
Toad + Hole
- Once you've browned the sausages, make sure the fat is smoking hot and add the batter to the roasting dish, pouring over the sausages.
- Cook for approx. 35 minutes in the middle of the oven.
Meanwhile, Gravy
- Chop one large onion, fry in a nob of butter with some garlic for five minutes.
- Add 1 tsp of Worcestershire sauce and 1-2 tsp of Dijon mustard.
- Add a large glass of red wine, reduce by half.
- Add a similar amount of beef stock (I used ready made stuff from Waitrose), reduce by half again.
- Remove from heat, stir through nob of butter to add a velvety, luxurious taste and texture (i.e. calories).
- Check for seasoning, season to taste. If it needs thickening further (mine didn't, but you may have added too much wine or stock) use a blond roux (1 part flour cooked with 1 part clarified butter [by mass]).
Serve with whatever you like...being a northern dish I guess mash is on the cards
. I just served it with some steamed brocolli.Misc
The onion gravy was awesome.
References
Feek's thread, combined with recipes from Nigel Slater and Angela Nilsen on BBC Food.
Tomorrow, twice-cooked goose fat confit belly pork! Yes it looks like urine, sue me!
Sneak preview:
)