Text 26482, 103 rader
Skriven 2009-07-25 22:44:14 av bill swisher (1:124/311)
Ärende: Re: Toad in the hole.  Part II
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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Toad in the Whole
 Categories: England, Casseroles
      Yield: 4 servings

MMMMM------------------FARMHOUSE KITCHEN VOL II-----------------------
  1 1/2 oz Dripping
  1 1/2 lb Sausages

MMMMM---------------------------BATTER--------------------------------
  1 1/2 c  Flour
      1 pn Sea salt
           Black pepper
      2    Eggs
      7 fl Milk
      7 fl Water

  Mix flour, salt and pepper in a bowl, make a well in the centre and
  drop in the eggs.  Beat well, gradually incorporating the flour and
  adding milk and water. Whisk for 4 to 5 minutes. Put drippings in a
  large roasting tin and place in hot oven, Gas 8,450F, 230C. Leave for
  5 minutes to get smoking hot.  Pour in batter and space sausages
  evenly in it. Bake for 40 minutes, reducing heat to moderately hot,
  Gas 6, 400 F, 200C, if batter is browning too quickly.

  Sylvia's comments: "Toad" is an amazingly flexible dish.  First of
  all, I use only 1/4 of the amount of sausage called for.  This time,
  I used browned bulk sausage sauteed with bell peppers and diced
  zucchini, poured the whole mess into a greased 8x8" pan, and it came
  out great. I stuck on the "didn't like" classification because (a)
  the first Toad recipe I tried was at least as good and (b) the
  quantity for 4 servings just barely fit in my blender with lots of
  fussing. If I have to set up the mixer every time I want to make
  something, I won't make it often.

  Posted on GEnie by S.MEASE [COOKIE LADY], Jan 12, 1992

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
  sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
  Lowfat & Luscious echoes

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Toad-In-The-Hole
 Categories: England
      Yield: 2 servings

      1 c  Flour
      1 c  Milk
      2    Eggs
      1 ts Salt
    1/4 ts Black pepper
      1 lb Sausages
    1/3 c  Water

  In a food processor fitted with the steel blade or in a blender, blend
  flour, milk, eggs, salt, and pepper for 5 seconds. Turn off the motor
  and with a rubber spatula, scrape down the sides of the container.
  Blend the batter for 20 seconds more, transfer it to a bowl and let
  it stand, covered with plastic wrap, for one hour.

  In a skillet, combine sausages, pierced lightly with a needle, and
  water. Bring the water to a boil over moderately high heat and boil
  the sausages, turning them, until the water is evaporated. Saute the
  sausages, adding oil if necessary to keep them from sticking, for 7
  minutes or until they are golden brown. Transfer the sausages with a
  slotted spoon to a plate, pour 3 T. of fat from the skillet into an
  8" square baking pan and heat the pan in a preheated very hot oven
  (450^) for two minutes. Stir in the batter, pour one fourth of it
  into the pan and bake it in the very hot oven for two minutes, or
  until it is set. Arrange the sausages on the batter, pour the remaing
  batter over them, and bake the mixture for 15 minutes. Reduce heat to
  moderate (375^) and bake the mixture for 10-15 minutes more, or until
  it is puffed and golden brown. Serve the dish immediately with
  Dijon-style mustard, if desired.

  Sylvia's comments: I mixed the egg mixture in the blender and didn't
  leave it for an hour -- who has an hour to wait? I just let it sit
  while I fried up the sausages. I also only used 1/2 lb sausages,
  which were plenty. This is the ONLY Yorkshire pudding that I've ever
  had stick to the bottom of the pan, which I blame on the two-step
  process. Next time, I'll just pour the batter over the sausages, they
  rose to the top anyway. However, it was really delicious; even the
  kids liked it (and had fun asking for more Toad-in-the-Hole). The
  recipe originally claimed 4 servings; it didn't even satisfy 1 hungry
  adult, 1 moderately hungry adult, a 5-year-old, and a 2-year-old.
  Also, having made it, I see no reason not to substitute other meats
  (or vegetables!) for the sausage. I'll definitely make it again,
  though.  I like Yorkshire pudding, and now so do the kids!

  Posted on GEnie by S.KERR7 [syd], Jan 12, 1992

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
  sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
  Lowfat & Luscious echoes From: Joan Mershon
  Submitted By

MMMMM
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