Terd int Earl

lostkat · 21-10-2007, 21:43

Yesterday I found some fantastic quality sausages in the freezer that I'd completely forgotten about. Bought them from a stand at Tatton Park Flower Show. Anyway, I decided that I wanted to do Toad in the Hole for the simple fact that I absolutely love it and I've not cooked it before. Quite shocking since I'm the self-proclaimed master of Yorkshire Puds.

Anyway...

It's an incredibly easy dish indeed and you can make it in the morning, so that all you have to do in the evening is fry some sausages and slop the batter over the top

Terd int Earl (as pronounced by a girl I used to know who came from Hull)
Serves 2

Ingredients
4 trés powsh sausages (not cheapo ones full of sawdust. Get the proper shizzle)
4oz plain flour
2 large eggs
1/4 pint milk
salt & pepper
A bit of dijon mustard
1-2tbsp oil (sunflower... olive... doesn't really matter)

Instructions
Sift the flower into a bowl and make a well in the middle. Break the eggs into the centre and then draw the flour in, beating to a thick, smooth paste. Beat in the milk bit by bit so that you end up with a nice lump-free batter. You don't need to whisk this - it's all about combining everything gradually. Season with salt and pepper, then cover with clingfilm and leave to thicken for a couple of hours. (I prepared mine at 10am and eventually started on tea at 6pm!)

Preheat the oven to Gas Mark 6. Put the oil into a small roasting tin or oven-proof dish, and place in the oven to heat up. Meanwhile, get a non-stick frying pan on the hob and cook the sausages for around 5 mins until they're browned on the outside. Take them out of the frying pan and brush with the mustard.

Fetch the tin/dish out of the oven (by this time the oil should be extremely hot), plonk the sausages in, tip the batter over the top and then put back in the oven. Cook for around 35 mins until the Yorkshire Pud has risen and is golden brown. Tip: Make sure you don't have a shelf above it, or it may hit it when it rises. Also, don't keep opening the oven door to check it or it'll end up deflating.

Serve with onion gravy and whatever suitable veg you can find floating around in the fridge.

Unfortunately they start deflating as soon as you take them out of the oven so they only briefly look spectacular, but I was still proud of this and it was bloody nomtastic!!

leowyatt · 21-10-2007, 21:47

fantastic!!!

Dymetrie · 21-10-2007, 21:47

That looks much better than the toad I cooked a few weeks ago (brother still had my camera and phone pics were r-e-a-l-l-y bad m'afraid), hope it tasted as good

Stan_Lite · 22-10-2007, 05:55

Yummy

Thanks Kate, I've been meaning to look for a recipe for toad in the hole for 1 person for a while - I'll give that a try.

Jonny69 · 22-10-2007, 11:21

LOOK AT YOUR BATTER!!!

SidewinderINC · 22-10-2007, 11:24

God damn I love toad int' 'ole

I'll be making one tomorrow!

Belmit · 22-10-2007, 13:18

I thought this was going to be some sort of German specialty when I read the thread title.

lostkat · 22-10-2007, 17:09

lol, no. It's just how the funnies pronounce it oop Narth!

Nutcase · 22-10-2007, 17:26

Quote:

Originally Posted by lostkat

lol, no. It's just how the funnies pronounce it oop Narth!

Only how Hullites say it, normal people would say it differently

Lived there three years while at uni - read the title without even thinking it.

Must have been fully assimilated by the lurkels

lostkat · 22-10-2007, 19:31

Quote:

Originally Posted by Nutcase

Only how Hullites say it, normal people would say it differently

Lived there three years while at uni - read the title without even thinking it.

Must have been fully assimilated by the lurkels

Hehehe, I love the Hull accent. One of my best mates is a Hullite.

Errr neerrrr, derrrnt sit on the serrfer, it's cerld

21-10-2007, 21:43	#1
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Terd int Earl Yesterday I found some fantastic quality sausages in the freezer that I'd completely forgotten about. Bought them from a stand at Tatton Park Flower Show. Anyway, I decided that I wanted to do Toad in the Hole for the simple fact that I absolutely love it and I've not cooked it before. Quite shocking since I'm the self-proclaimed master of Yorkshire Puds. Anyway... It's an incredibly easy dish indeed and you can make it in the morning, so that all you have to do in the evening is fry some sausages and slop the batter over the top Terd int Earl (as pronounced by a girl I used to know who came from Hull) Serves 2 Ingredients 4 trés powsh sausages (not cheapo ones full of sawdust. Get the proper shizzle) 4oz plain flour 2 large eggs 1/4 pint milk salt & pepper A bit of dijon mustard 1-2tbsp oil (sunflower... olive... doesn't really matter) Instructions Sift the flower into a bowl and make a well in the middle. Break the eggs into the centre and then draw the flour in, beating to a thick, smooth paste. Beat in the milk bit by bit so that you end up with a nice lump-free batter. You don't need to whisk this - it's all about combining everything gradually. Season with salt and pepper, then cover with clingfilm and leave to thicken for a couple of hours. (I prepared mine at 10am and eventually started on tea at 6pm!) Preheat the oven to Gas Mark 6. Put the oil into a small roasting tin or oven-proof dish, and place in the oven to heat up. Meanwhile, get a non-stick frying pan on the hob and cook the sausages for around 5 mins until they're browned on the outside. Take them out of the frying pan and brush with the mustard. Fetch the tin/dish out of the oven (by this time the oil should be extremely hot), plonk the sausages in, tip the batter over the top and then put back in the oven. Cook for around 35 mins until the Yorkshire Pud has risen and is golden brown. Tip: Make sure you don't have a shelf above it, or it may hit it when it rises. Also, don't keep opening the oven door to check it or it'll end up deflating. Serve with onion gravy and whatever suitable veg you can find floating around in the fridge. Unfortunately they start deflating as soon as you take them out of the oven so they only briefly look spectacular, but I was still proud of this and it was bloody nomtastic!! __________________ Oooooh Cecil, what have you done?

21-10-2007, 21:47	#2
leowyatt Chef extraordinaire Join Date: Jul 2006 Location: Infinite Loop Posts: 11,143	fantastic!!! __________________ "Dr Sheldon Cooper FTW!"

21-10-2007, 21:47	#3
Dymetrie A large glass of Merlot Join Date: Jun 2006 Location: Letchworth with a Lightsaber Posts: 5,819	That looks much better than the toad I cooked a few weeks ago (brother still had my camera and phone pics were r-e-a-l-l-y bad m'afraid), hope it tasted as good __________________ Khef, Ka and Ka-Tet....

22-10-2007, 05:55	#4
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	Yummy Thanks Kate, I've been meaning to look for a recipe for toad in the hole for 1 person for a while - I'll give that a try. __________________ Just because I have a short attention span doesn't mean I...

22-10-2007, 11:21	#5
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	LOOK AT YOUR BATTER!!! __________________

22-10-2007, 11:24	#6
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	God damn I love toad int' 'ole I'll be making one tomorrow! __________________ No Sig.

22-10-2007, 13:18	#7
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	I thought this was going to be some sort of German specialty when I read the thread title. __________________

22-10-2007, 17:09	#8
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	lol, no. It's just how the funnies pronounce it oop Narth! __________________ Oooooh Cecil, what have you done?