I find there is only 1 really essential ingredient needed to feed the boyfriend: meat. No matter what sauce it’s covered in, what accompanies it on the plate, or even what form it comes in, meat is sure to put a smile on their face. And it’s pretty darn tasty too.
Toad in the Hole and onion-y Gravy
This dish mixes two of the best food groups- Meat (the sausages) and batter (the Yorkshire pudding- basically just a tasty batter… is that redundant?)
8 Pork Sausages (Or 4 big auld Jumbo sausages)
110g (4oz) Plain White Flour (ish)
300ml (½ pint) Milk (ish)
2 Small Eggs
A pinch of Salt
3 tablespoons Sunflower Oil (probably won’t work if you use olive oil..)
(I say “ish” cause you don’t really have to be super exact. It’s only batter.)
2 Large Red Onions
2 Cloves of Garlic (I resent any comments about how kissing after garlic is gross. Garlic is sexy.)
2 knobs of butter
6 tablespoons balsamic vinegar
1 vegetable stock cube
What To Do
- Preheat Oven to 230 C° (450 F°)
- Mix flour (sieve it first though, so no lumpy batter), eggs and milk and salt in bowl. Mix real good.
- Then get a whisk, or use an electric beater if you’re weak, and don’t stop whisking til there are little bubbles on the surface.
- Put the batter to the side.
- Get out your sausages and start to fry them on a low heat in a frying pan. (Just to colour them)
- Once they have a nice golden-y colour (but aren’t properly cooked through) then take them out of pan and leave to the side for a minute.
- Keep the oil/fat in frying pan and put in your small roasting pan.
- If oil from frying pan isn’t covering the base of the roasting pan then add some of the sunflower oil. (You only need layer of about half a centimetre)
- Put roasting pan in oven to heat oil. Leave it in there til smoky. Roughly 7 minutes.
- Take out pan, pour in batter, place sausages on top and put back in oven.
- Bake for about 10 minutes or until the batter around the sausages has risen and is a scrumptious deeep golden brown.
What to do for the Gravy – (this one has far less steps, I promise)
- Chop up onions and garlic finely
- Fry them in the butter on a medium heat until they go soft
- Add balsamic vinegar and let this reduce by about half
- Add stock cube and maybe a small mug-full of water and let simmer til looks and tastes scrummy.
Toad in the Hole:
This makes for about 4 people. But regardless, the leftovers are tasty.
A little head’s up: DON’T buy your roasting pan etc from Dunnes Stores. The glue bit that they use to stick the cardboard label on the inside took longer to take off than it did to make the entire meal.