Cooking With Richard

Toad in the Hole is a British classic meant to use up dairy products in the larder rather like the traditional Easter classic of pancakes. The basic recipe is simple: sausages or meat balls (the “toad”) covered in batter. In this case I’m using a simple flour-milk-eggs batter with parsley and nutmeg:

To top off the recipe, I made an onion gravy with onion rings cooked in milk, creme fraiche and chicken stock:

The onions and sausages are covered with batter and cooked rather like a Yorkshire pudding. Like Yorkshire pudding it’s important to make sure everything is hot in the oven before the batter is poured over the top:

The finished English dish:

This entry was posted on Monday, November 27th, 2006 at 10:18 pm and is filed under food, photos. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.