Friday night cooking

Friday is normally pub night so dinner is either an all day slow cook or, in better weather, something relatively quick and easy. This week we did toad in the hole, which isn’t the quickest of meals to be fair, but leaving the batter to relax for an hour provided the window to visit the pub.

As this dinner involves sausages it is a firm favourite of the small person and it is tasty enough for the rest of us as well as having added vegetables.

The recipe is adapted from a Co-operative Food recipe but this does not seem to appear online any more. I don’t find their website the best for trawling recipes but the in store magazine does provide some good recipes and tips.

Batter. Its the key to this dish, I left it for an hour but if you can make it up to a day in advance then it’s even better. For the batter you need 100g of flour, 175ml of milk,  4 eggs,  a tablespoon of chopped rosemary and a pinch of salt (I use a flavoured salt to add even more rosemary flavour). I also don’t bother sifting the flour, add it to a bowl and break in the eggs. Add half the milk and whisk until smooth and with plenty of air bubbles. Add the rosemary and stir. Then leave to rest.

You now need the rest of the ingredients, 6-8 decent sausages, an onion, a leek and 2 carrots.

Once ready to cook, pre heat oven to Gas Mark 7. Brown sausages in a frying pan, remove and put in an oven dish. Fry off a chopped onion until brown. Then add the sliced leek and diced carrots. Place these on to of around the sausages and put in the oven for 5 minutes.

Now back to the batter, add the remainder of the milk to the batter and place in a jug, this makes it much easier to pour. It needs to be poured in the oven dish after the sausages and veg have been in the oven for 5 minutes. Once the batter is in the oven dish, it needs to go into the oven again for about 35 minutes.

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I also make a gravy to go with this, add butter to the frying pan you did the sausages and veg in. Once bubbling, add a spoonful of flour and stir well. Its always good to add red wine or port at this point. Then add stock, if I’ve not added enough for at the start, I thicken with either cornflour or gravy browning at this point.

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It was nice enough but not as good as gravy made with meat juices when we have roast dinner!

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