Subject: Toad-in-the-Hole
From: Unicorn (unicorn@indenial.com)
Date: Sat Dec 30 2000 - 09:09:16 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Pam Combs for this true food funny:
My mother decided to create a family cookbook using recipes that had
been handed down in the family as well as favorite recipes of the
current members. She asked everyone, including the grandchildren to
email her their favorite recipes and she would compile the cookbook.
At the time my two sons were in junior high and had both just gone
through the required home economics class. They both had favorite
recipes from the class and so decided to send those along. One son
decided to send a recipe for "Confetti Spaghetti" which basically is
spaghetti noodles with vegetables with a chicken broth based sauce.
The recipe is fairly simple, but after we sent the recipe off, my
mother called laughing so hard I could hardly understand her. The
problem was, when the recipe got to her, the instructions for adding
the chicken broth came out as "add brother and simmer" - Now that's a
FAMILY recipe!
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This "Classic British Cookery" recipe gets its name from the fact that
it looks a little like a toad in a hole.
Toad-in-the-Hole
1 cup (250 ml) all-purpose flour
2 eggs
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
Freshly ground black pepper
1 pound (900 g) small, fresh pork sausages
To make the batter in a blender, combine the flour, eggs, milk, salt
and a few grindings of pepper in the blender jar, and blend at high
speed for 2 or 3 seconds. Turn off the machine, scrape down the sides
of the jar, and blend again for 40 seconds. To make the batter by
hand, beat the eggs and salt with a whisk or a rotary or electric
beater until frothy. Slowly add the flour, beating constantly. Then
pour in the milk in a thin stream and beat until the mixture is smooth
and creamy. Refrigerate the batter for at least 1 hour. Place the
sausages side by side in a heavy 10 to 12 inch (25 to 30 cm) skillet,
and prick them once or twice with the tines of a fork. Sprinkle them
with 2 tablespoons (30 ml) of water, cover the pan tightly, and cook
over low heat for 3 minutes. Then remove the cover, increase the heat
to moderate, and continue to cook, turning the sausages frequently
with tongs or a spatula, until the water has completely evaporated and
the sausages have begun to brown in their own fat. Arrange the
sausages in a single layer in a baking tin or dish about 6 by 10
inches (15x25 cm) and 2 inches (5 cm) deep, and moisten them with 2
tablespoons (30 ml) of their drippings. Keep them at least 1 inch
(2.5 cm) apart. Then pour the batter over them and bake in the middle
of a preheated 400F (200C) oven for 30 minutes, or until the pudding
has risen over the top of the pan and is crisp and brown. Serve at
once. Serves 4.
This archive was generated by hypermail 2b28 : Mon Jan 01 2001 - 00:00:01 EST