Hello hello everybodyyyy!! Wowee it has beeen a while since I last taught a class but after a long, hot, restful summer I felt the need to return to my pupils at beloved Pepsi U..
I hope that this recipe will make up for my absence these past few months and hopefully help some of you put on the weight I know you have lost- after all the winter months are creeping nearer, the days are getting colder and shorter and body fat is this seasons must have!
I have spent AGES deciding what recipe to post so thought I would do this one and let me explain why.
1) I am sticking to my English roots as this recipe could not be more English if it tried
2) My girlfriend has been BEGGING me for months to make this for her and I have still not got round to doing it( in fact if she saw me sharing this recipe she would be less than impressed!
3) It is simple but tastes bloody marvellous especially if you choose to use my secret ingredient....GOOSE FAT( the artery blocking super fat)
TOAD IN THE HOLE
Ingredients:
FOR THE BATTER
- 100g plain flour
- 1 egg
- 300ml equal mixture milk and water
FOR THE TOAD
- 8 rashers streaky bacon
- 8 good-quality pork sausages
- 1 onion , thinly sliced
- 1 tbsp goose fat
FOR THE GRAVY
- 2 tbsp vegetable oil
- 1 onion , thinly sliced
- 2 tsp plain flour
- 2 tsp ready-made English mustard
- 2 tsp Worcestershire sauce or soy sauce
- 600ml chicken or vegetable stock
- Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although I don't trust myself to not eat it so only make it half an hour in advance!)
- Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin . Scatter over the onion and drizzle with fat( I can feel myself putting on weight as I write this). Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
- Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
- Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.
LOVE BMF X
