How to make Sunday Roast: Toad in the Hole and Roast Potatoes
A Traditional Sunday Roast: Toad in the Hole andRoast Potatoes
A very traditional English recipe whichcombines sausages (preferably high quality, hand-made using locallyreared "happy" pigs from your neighbourhood butcher) andthe world famous Yorkshire Pudding.
It makes an excellent centre piece fora Sunday Roast rather than the more usual meat/chicken.And it is
better with loads of home madegravy.
1. Put two roasting tins in your ovenand turn it on to Gas Mark 6 or about 200'C or 400'F. The first tinneeds to be large enough to hold all your spuds with room to movethem around a bit and it should have about 1/8" ofvegetable, olive oil (yummy but expensive) or beef/goose fat (yummy againbut no good if your wife is vegetarian). The other roasting tin willhold the Toad-in-the-Hole so it needs to be big enough for yoursausages with plenty of room around the edges. Again, it needs aliberal covering of oil or dripping.
2. Peel your potatoes and put themwhole (or halved if very large spuds) into a large pan of cold saltedwater.
3. Bring the pan to the boil andpar-boil your potatoes for about 8-10m maximum.
4. Whilst the potatoes are coming tothe boil make the Yorkshire Pudding Batter. Add all the ingredients(flour, eggs, milk and salt) to a large bowl and whisk into a fairlythin batter consistency (I use am electric hand blender for this).Then leave to to stand for at least an hour.
5. Now you drain off the potato water,put the lid on the pan and give them a good shake to scuff up theedges (this helps to crisp them up in the oven and gives lots of nicecrunchy bits) see photo. Now take the hot roasting tin out of theoven, put your potatoes in and turn them so they are all covered inoil. Put them in the oven. They will take about 1 1/2hrs at thistemperature turning every half hour or so. Because my oven isn't thatlarge, once they've had an hour and are nicely browned I put them onthe lower shelf and move the Yorkshire' tin up to the top shelf. Butyou need to be careful about opening the oven door once the Yorkshirepudding is cooking well; if you are two aggressive with the door andcool the oven down too much your pudding will sink!
6. Whilst the spuds are cooking nowcook your sausages in a pan or under the grill. This is really justto make sure the skins are nicely browned before they go into theoven so they look better when served. Then set aside.
7. About 40m before you want to eat,take the very hot Yorkshire tin out of the oven, add your sausagesand then pour over the batter. It should sizzle (if it doesn't youroven ain't hot enough). Quickly put back in the oven and shut thedoor. You don't want to open it again until it is cooked if you canhelp it, or like a soufflé, it can collapse...
8. It should rise slowly on all sidesand turn a wonderful golden to dark brown colour. Depending on youroven it should take about 30-40m to cook.
Once it is done, serve quickly andenjoy.
Today for our Sunday lunch I steamedsome Carrots and Broccoli to have with it, made a vegetarian gravyand used a little of the Yorkshire pudding batter to makemini-puddings (popovers) for my vegetarian wife. It was delicious - according to the family of course ;-)