Toad in the hole

I live in France and one mans off cut is another mans delicacy, I shit you not.

Pork brawn (Fromage de tête) from corsica

INGREDIENTS:

1/2 head of pig, 1 foot of pig, 1 tongue of pig, 2 carrots, 1 large onion, 4 shallots, 1 bouquet furnished (including 2 or 3 cloves of garlic and 2 cloves), 1/2 dry white wine bottle, 2 spoonfuls with vinegar soup, some sheets of blettes, 1 small bunch of parsley, salt, pepper of the mill, fennel-flower.

http://www.cliquecorse.com/recettes/recette18.shtml

Toad in the bum hole

Round these parts we learned to make a little go a long way..........[i can hear violins].

Emkay99, any food / ingredients can be disgusting in the wrong hands...........

Grilled cheese look comes from the oil in the tin being a little bit too hot when I added the batter mix. I like that way .

No cheese at all. An egg / milk. No cheese ;-)

Zues is right.........British banger; too much meat in foreign ones.

Banger ingredients below.

Total Pork Cuts 67%, Ingredients: Pork Belly (44%), Water, Pork Shoulder (12%), Pork Fat (11%), Rusk, Potato Starch, Salt. Ingredients less than 1%: Soya Protein Concentrate, Yeast Extract, Dextrose, Flavourings, Stabiliser: Diphosphates, Preservative: Sodium Metabisulphite, Onion Powder, Antioxidants:E300 & E307, Colour: Cochineal.

Dog ran off with the other two

For the onion gravy:

8 oz (225 g) onions, peeled and sliced

2 teaspoons groundnut or other flavourless oil

1 level teaspoon golden caster sugar

1 dessertspoon Worcestershire sauce

1 level teaspoon mustard powder

15 fl oz (425 ml) vegetable stock made from 1½ level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water

1 rounded dessertspoon plain flour

salt and freshly milled black pepper

Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with the gravy, and it's absolutely wonderful with mashed potato.

Delia Smith

Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Now, measure the milk and 2 fl oz (55 ml) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient.

Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes – they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side.

Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

Toad in the Hole with Roasted-onion Gravy

I can't give this high enough accolades – it's a simply wonderful creation from the humble origins of British cooking. If only you could order it in a restaurant, though. Can I persuade anyone? It is, after all, a sort of fusion food – a fusion of light, crispy, crunchy batter and plump, meaty pork sausages, all moistened with a generous amount of roasted-onion jus. Here's hoping!

Serves 2-3

Ingredients

6 good-quality pork sausages – about 14 oz (400 g)

1 tablespoon groundnut or other flavourless oil (if necessary)

For the batter:

3 oz (75 g) plain flour

1 large egg

3 fl oz (75 ml) semi-skimmed milk

salt and freshly milled black pepper