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Donna:
oh, God!  how do you cook a toad!

Donna Lingren

Stirling Thompson:
Toad-in-the-Hole

Toad-in-the-Hole used to be a very popular dish but seems to have fallen out of favour in recent years. Which is a shame, as it is a really tasty and substantial meal using link sausages and eggs.

Ingredients:
1/2 pound (250g) pork link sausages
3 ounces (90g or 3/4 cup) flour
10 fluid ounces (300ml or One and a quarter cups) milk
Two large eggs
4 ounces (125g or one stick or half cup) grated strong Cheddar cheese
2 tablespoons chopped parsley
Pinch of salt and freshly ground pepper, to taste
Cooking oil

Method:
Preheat oven to 220C (425F or Gas Mark 7).
Using a 9-inch ovenproof skillet (or a deep-dish pie pan), heat the cooking oil. Add the sausages, rolling them in the oil and brown on all sides in oven (for about 20 minutes) or on top of stove, turning every 5 minutes.
Sift flour and a pinch of salt into a mixing bowl and stir in the grated cheese. In a smaller bowl, beat milk, eggs, and parsley, and season generously with salt and pepper. Stir a small amount of milk mixture into the flour to make a smooth, very heavy batter and let stand 5 minutes before stirring in remaining milk mixture.
There are different ways of arranging the sausages in the deep-dish pie pan. Some people cut up the sausages and arrange them at random. Others arrange the sausages like spokes of a wheel evenly spaced in pan. Whatever method is used, pour the batter over them. Lower oven heat to 200C (400 degrees or Gas Mark 6) and bake until batter is puffed and browned (about 30 minutes).

MACTAVISH:
THE HIGHLANDERS - MY MOTHER ESPECIALLY - ALWAYS ADDED A FINELY CHOPPED ONION TO THE BATTER AND NEVER CHEESE!

Mary:
I'll try the onion......AND the cheese! :D

This recipe sounds really good!

Mary

Donna:
I had visions of laying the poor little toad on his back...moving his little green legs apart...inserting something like turkey stuffing...clamping his knees together so stuffing didnt pop out during baking...

After all that, I dont think I could actually eat it!   


Stirling, thanks for your recipe.  It sounds like something I would like to try.

Donna

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