Toad in a hole

Toad in a hole

Toad in a hole

The Toad in ahole lives in a hole he has dug. He has never seen the sky, and hops about the turf excitedly with his blue friends. He encounters a curious Rabbit one day and starts telling the Rabbit all about his hole, his never-ending sky, and his blue friends.But when the Rabbit declines to join him, the toad puts his paw on his back and starts pushing him around the ground.American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please.



The dish with leftover meat was originally not called toad in the hole. In the 1787 book A Provincial Glossary, for example, it was referred to as "meat boiled in a crust". The first mention of the word "hole", outside of Pigeons in a Hole found in the cookbook by Hannah Glasse, appeared in the 1900 publication Notes & Queries, which described the dish as a "batter-pudding with a hole in the middle containing meat".A crisp, buttery Yorkshire pudding embedded with crisp-skinned sausages, Toad in the Hole is an iconic British classic.

Rosemary isn’t a traditional ingredient in the dish, but it delivers another layer of flavor to every bite. As it bakes, make a quick shallot gravy on the stovetop to ladle over each serving.While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.Source:www.allrecipes.com)


Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.Made this tonight but because I shop at Aldi, my banger options were limited between breakfast sausage and bratwurst Hahaha!

Besides this little switch this dish was surprisingly simple when prepping. I love the gravy— probably could’ve cooked the onions a tiny bit more but I like more crunch, anyway. And wow, I’ve only ever had popovers before— not yorkshire pudding, but I love the simple yummy flavor and texture of the pudding. Also I should add that my bratwurst went amazingly well with this. They also popped and spat at me like in John’s YT demo of this. But all of this turned out so yummy! I was also expecting it’d feel heavier but it wasn't at all (sometimes heavy stuff makes me icky) an overall a wonderful dish! So far every recipe Ive followed from Chef John has been a hit Read More (Source: www.allrecipes.com)



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