Toad for the Hole

muddymuddy1 · Post by **muddymuddy1** » Thu Nov 22, 2007 5:27 pm

I have a couple of children who have discovered the phenomenon that is "Toad in the Hole" in a book that they have recently read.

Both are intrigued to try it, having been convinced that it contains nothing amphibious.

To the point:

I have a recipe, but can anyone recommend a makkara from anywhere in the HEV region that comes close to a British banger and could be used as a reasonable substitute?

Many thanks in advance

**Sponsor:**

Karhunkoski · Post by **Karhunkoski** » Thu Nov 22, 2007 5:35 pm

Hi muddy!

Now the nearest I have found to a lincolnshire pork sword, erm, sorry, sausage, is the little white ones in lidl. Dulano is the brand (I think) and they come in a twin pack (heat sealed tray, blue writing). They have some sage in them.

Care to share your hole recipe? Is the standard delia, or something tweaked by self over time?

muddymuddy1 · Post by **muddymuddy1** » Thu Nov 22, 2007 7:10 pm

Thanks Karhunkoski,

To Lidl I will go.

Re. The recipe, in the past I have used a recipe from one of Nigel Slater's books. This one:

http://www.west175productions.com/Great ... ipe033.htm

However I skipped the pancetta ........ not terribly "just back from the pit"

It was really good, but then the sausages were the proper ones.

I will let you know how it works out

Many thanks again.

Karhunkoski · Post by **Karhunkoski** » Thu Nov 22, 2007 7:19 pm

I think it is this nurnberger here:

http://www.lidl-dulano.co.uk/salami.php

Good luck with the cooking!

Pizza stone is out here this evening, nam!

muddymuddy1 · Post by **muddymuddy1** » Thu Nov 22, 2007 7:24 pm

Thanks for taking the trouble to look that up.

They look similar enough. I will let you know if they pass the taste test

Karhunkoski · Post by **Karhunkoski** » Thu Nov 22, 2007 7:32 pm

If there's one thing about people who have lived some (or lots of) time in the UK, it's that they are often terribly polite. Sometimes I think I miss that even more than F+C! Nam!

You're most welcome and I genuinely look forward to the (positive) results!

muddymuddy1 · Post by **muddymuddy1** » Thu Nov 22, 2007 7:35 pm

Why thank you blush blush

I hold doors open too

Rosamunda · Post by **Rosamunda** » Thu Nov 22, 2007 7:56 pm

You could make something vaguely resembling toad-in-the-hole using meat balls instead of sausages, or even a made-from-scratch meat pâté. It is DIFFICULT to make a spot-on toad (as difficult as making really good Yorkshire pudds)... bestest but not healthiest with dripping rather than vegetable oil which must be steaming hot before you pour in the batter. And leave it in the oven a tad longer than you think to get the crispy bits on the edges.

Yum.

muddymuddy1 · Post by **muddymuddy1** » Thu Nov 22, 2007 8:12 pm

Thanks Penelope. I will try with the Lidl substitutes first before attempting to Scandify the recipe with meatballs

Is dripping available here?!?!?! and if so, what name does it go by?

Rosamunda · Post by **Rosamunda** » Thu Nov 22, 2007 9:04 pm

When I make sausages I buy pork fat from Citymarket in Iso Omena (but you have to ask the butcher for it and sometimes you have to wait a day or two). Haven't seen beef dripping but I'm pretty sure any butcher in the big supermarkets or Rein in Hakaniemi could get it for you.

I love Yorkshire pudds but one of my kids is allergic to milk.... and I have never managed to make a decent one with soja.

I think veg oil is fine but use one which tolerates a very high temperature like rapeseed oil or groundnut.

muddymuddy1 · Post by **muddymuddy1** » Fri Nov 23, 2007 8:00 am

Thanks again Penelope,

I think I will just have a go with rapeseed oil and see how it goes. Being instinctively lazy, I won't go chasing around for various animal "renderings" unless the Yorkshire is literally a flop

muddymuddy1 · Post by **muddymuddy1** » Sun Nov 25, 2007 8:22 pm

Karhunkoski and Penelope,

Many thanks.

The bunch have just consumed the TitH with some gusto! (despite there being some nagging doubt why on earth toads would be mentioned, if they were not part of the ingredients

)

I am not an aficionado of the dish by any means, however I think it turned out rather well.

The rapeseed oil did get really hot and smoking, so a combination of crispiness and sogginess was achieved.

The sausages were almost perfect. The taste was very much like a Cumberland; just the consistency was a little denser than a banger.

By common family consent we have another hearty supper dish for the Winter.

Thanks again.

Karhunkoski · Post by **Karhunkoski** » Sun Nov 25, 2007 8:38 pm

Glad it went well there muddy!

Glad I'e just eaten as would be longing even more for a TitH! nametty nam!

I've been thinking of attempting home made Fish & Chips, so if anyone can give pointers, fire away!

muddymuddy1 · Post by **muddymuddy1** » Sun Nov 25, 2007 9:28 pm

It was really tasty. Definitely one to be repeated soon.

Sorry but can't help out with the Fish and Chips. Having been weaned on Public Information Films in the '70s, I have never had the courage to attempt any kind of deep fat frying.

It always ends up with molten polystyrene ceiling tiles, blackened walls and a smouldering oven glove

Mind how you go

carolinemaher · Post by **carolinemaher** » Sun Nov 25, 2007 10:11 pm

I also made that Nigel Slater Toad recipe this week, did you make the Madeira gravy too? I made it with Marsala wine and the whole thing was absolutely delicious.. When I visit England I usually bring a whole freezer bag full of British bangers and bacon back with me (honestly) as I can't seem to find equivalent over here. I will, however, try those Lidl sausages when I run out!! I'd also like to know the Finnish word for lard/dipping, I tried explaining it to a butcher but he didn't know what I was going on about!?

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