Thursday 6/1/2005

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Diary and Notes

Sausages, shop bought gravy granules and some traditional English vegetables. Eh lad, that's a right grand affair and no messing.

You would think from the menu that I was still in Manchester, but I'm not. I've come back down South to visit my crumblier relatives and they're demanding sausage toad - no negotiation that's what it's to be. They've even bought the sausages.

I have heard theories that toad in the hole was originally made with lamb chops. I've never done this but it sounds like a great idea. Lamb chops don't take long to cook so you could probably just brown them quickly, pour the batter over and bake away, the batter should act as a heat guard and stop them overcooking. Lamb chop toad in the hole will be for another day however, today it's some tasty, herby, cumberland sausages (the best for this dish by far). Oh, and just to irritate the oldsters I mixed the vegetables together and fried them with bacon. Also by serving them crunchy they have trouble chewing them. Also this prevents their house smelling like rotten cabbages. (And thus getting them thrown out of their local OAP society).

Apparently Toad in the hole is also a pub game. I've never played it but it sounds great.

I wonder if anybody has made cuisse de grenouille dans le trou, that might be a good fusion dish. I wonder what the crumblies would say?

Cake Blog

Stollen: I should have had stollen in Germany, it would have been much better than this dry, tasteless effort.


  • Toad in the Hole
  • Oven Baked Baby Potatoes
  • Vegetable Medley
  • Gravy


  • Toad: Sausages, vegetable oil, flour, eggs, milk, salt, pepper, parsley.
  • Potatoes: Baby potatoes (charlotte are good), vegetable oil, salt.
  • Vegetable: Carrots, cabbage, courgettes, bacon, butter.
  • Gravy: Onion, olive oil, red wine, Bisto best chicken gravy granules.


  • Toad: First make the batter. Start with the flour in a bowl, crack the eggs in and mix to a paste. When the eggs and flour have been mixed add the milk. Add enough milk to make a thickish batter, season with salt and pepper and some fresh chopped parsley for colour. Cover and leave in the fridge for at least an hour. Don't leave overnight however or it will turn black and horrid. Turn the oven on to 200c and place the baking tin with a little vegetable oil and the sausages. When the sausages are cooked and good and brown all over, pour the batter over the top (the oil must be hot!) and put it back in the oven for another 30 mins. Do not open the oven door before the toad is ready.
  • Potatoes: Wash the potatoes and boil them for a few minutes (whole). Rub a little oil and salt on the skin of each and roast for about an hour.
  • Vegetables: Cut the vegetables into even size strips (juliennes). Par boil some carrot for about three minutes first. Fry some chopped bacon in a little butter and stir fry all the vegetables together for about a minute. Turn the heat off and put a lid on the pan. Leave to steam in its own heat for about three minutes.
  • gravy: Finely dice some onion and sweat in some olive oil. Pour on some wine, turn up the heat and reduce to about 1/3 volume. Add some water and gravy granules.