Toad in the hole with onion gravy
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- Опубліковано 5 лис 2017
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Toad in the hole is a British classic, and one of my favourite comfort foods. I grew up on this kind of food, and to me, nothing beats good, hearty stout British food.
Toad in the hole is very simple to make. It's basically pork sausages cooked in Yorkshire pudding batter, and served up with lashings of onion gravy (which i'm going to show you how to do as well). Like I said in the video though, even though it's a frugal and inexpensive meal, the one thing you can't scrimp on, is the sausages. You want good, meaty sausages for this with at least 90% pork, to give you a great flavour and texture. Please don't go and slap in a load of cheap nasty bangers, as you'll be sorely disappointed.
Equally, don't go and dump a load of instant gravy over the toad in the hole either. You've put all that love into the toad in the hole, so make sure the gravy is befitting too. I'll show you how easy it is to make a simple, tasty and fresh tasting onion gravy that's rich with flavour.
To make my toad in the hole you will need:
►8-10 good quality pork sausages
►About 5 eggs
►Milk
►Plain flour
►3 small onions
►About 500ml of beef stock
►1 bay leaf
►2 tsp of worcester sauce
►Oil for cooking (vegetable, rapeseed, sunflower)
►2 tsp of horseradish (optional)
►Salt & pepper
►1/2 a tsp of baking powder
►Small knob of butter
𝑭𝒐𝒍𝒍𝒐𝒘 𝒎𝒆 𝒐𝒏 𝒕𝒉𝒆𝒔𝒆 𝒑𝒓𝒐𝒇𝒊𝒍𝒆𝒔
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-------🎵Music🎵-------
Music by Professor Xv - / manu-zewdie - Навчання та стиль
If you put a splash of balsamic vinegar in your batter if gives it a great rise!
@ Lee Hellam ......... you can't beat a great rise so I'll try this
I’ll try this.
Thanks for sharing
There is a tale which may explain the origin of the name, but there is nothing to tell that this is more than a local legend. Some say that Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, where the local golf course was overrun with Natterjack toads. During a golf tournament, a golfer putted his ball only for it to leap back out before an angry toad raised its head, peering out of the hole that it had been sleeping in. The chef at the hotel the golfers were staying in devised a dish to resemble this humorous moment, baking sausages in batter to appear like toads poking their heads out of the golf holes -and thus Toad-in-the-Hole was born!
WOW love that way of doing batter xx
Yum.....i like the idea of putting horseradish in the batter mix too....thanks Adam
+Hazel B thanks Hazel. Could have added more in I think, but it was definitely noticeable. I do love horseradish though.
This is the best recipe I've seen and it's yummy
adam-thank you for a wonderful video.
@@georgebott9873 i use the v and v brand
I love this guy's recipes. They come out fantastic!
Thank you so much!
Been watching you for a while, great work mate - keep it up 👍🏼
Mark Russell cheers Mark, appreciate ya bud 😉
Hey Adam, that was an awesome tip on measuring the ingredients for the Yorkshire Pudding !
Ah thank you buddy! Appreciate it ☺
Cooked twice and a no go, followed you and brilliant, just wish i could add a photo
Smashing, I love this. I will try this, cheers Adam. Another great one.
Cheers pal! 😉
Has usual brother you smashed it again! love the time and effort you put in! food looks great an no doubt tastes great! thanks adam 😊
+Daniel Vaughan Ahh thanks Daniel, you're a gent! 👍
Toad in the hole is fantastic!!!! We also make lamb chops toad, it's absolutely delicious!!!!! Yummy Yum Yum!!!! I'm hungry now.😋😋😋😋😋
Bloody hell Adam you are killing me, that Toad in the Hole looks delicious. The addition of horseradish to the batter is right up my street. Cheers Mate
+Mr Krasker worked a charm pal. Nice bit of heat going through it. Cheers
Mr Krasker . Bab j
Looks good,love onion gravy 😋👍🏿
I always get a good mood by watching your vids.
Regards from Germany
Reinhard
Thank you Reinhard. I get a good mood from reading folks nice comments :)
Hi Adam, just cooked your British classic dish tonight and my husband and I loved it. First time for both of us having Toad in a Hole, and it was heaven on a plate. Watching your video gave me the confidence to try to attempt this dish. Had some snags but all turned out in the end. Thanks again.
That's fantastic! I'm so glad you enjoyed it! X
looks good !
+ToxicWarlord cheers bud
Bit over done for some people maybe but not for me. That looks PERFECT mate. It's just short of some really big thick cut chips and I'd be in heaven..
you can't beat a British classic :-))
+joe Thomson too right pal
Just made this. What a hit! Thank you for picking wonderful recipes. I didn’t have beef broth- I used vegetable broth and added a beef ramen noodle flavor packet and a little water. Nobody knew the difference.
Ha! Awesome hack! I'd never have thought of that. Glad it turned out great for you 🙂
I made it tonight but I used ham stick cubes for the gravy, gravy powder, dijon and mushrooms. Your method for the Yorkshire mix is the easiest thing ever.
I'm so cooking that very soon 🙋 those cacky bits are called fond = flavour
+Brenda Rigdon the onion gravy was smashing Brenda
looking forward to trying this Adam, especially if I am in the same position of James, thanks again for another great user friendly recipe 🍻
+michael f He woke up about 4pm and was literally groaning on the bedroom floor! 😂😂
Morning Adam I'm currently watching this at 5am sat in my van waiting for it to defrost lol.......crackin lookin dish Brother😉
+Chris The Butcher and Friends I'm currently walking to work in the rain at 6 am replying to your comment. We are living the high life aren't we chap! 😂 cheer mate
Great tips again, for one of my favourite meals. Hard to beat, to be honest. My wife is not keen on the onion gravy, which means I get extra onions which suits me very nicely. :) Thanks Adam.
Nice one pal, glad you like it. As for your wife, I mean divorce seems a bit harsh, but I would watch her if I were you. First off it's a dislike for onion gravy, next she'll be telling you she doesn't like bacon.
The equal measures method for yorkshire pudding is foolproof. I don't add the baking powder though. I've had to lower a shelf in the oven before now because the puds were growing so big! Nice work Adam.
Got James to thank for that method, works like a charm doesn't it. Thanks for commenting bud
"you can't make it look photo perfect"
me: drooling
First time watching this one ... I swear I thought you said toss in the baby!!!! That sure did get my attention!! 🤣🤣🤣🤣🤣
Yes, common food! Non of that anchovie rubbish... Really good video again, love that onion gravy.
+Ant Auk ah that's a shame, was going to make an anchovie in the hole 😂😂 cheers pal. 😉👍
Adams Eats eww!
Great informative episode. I couldn't watch because black & white stripes make me dizzy. However I looked up the recipe elsewhere. A positive: now I know what Toad In The Hole is. ⛵
+Kilt Advocate oh no! Sorry about that, didn't know my jumper had such an effect on people. Thanks for commenting and glad you found it informative ☺👍
Nice Adam - try a bit of grated parm cheese and dried chives mixed in with the yorkshire pudding batter. Extra tasty! :)
+Carl S oh nice! Give it a bit onion flavour in the batter. Like it mate, cheers
I love your gravies me ❤️❤️
Good job you changed to a blackboard, I thought for a moment you had written "Toad in the Hotel" ! Wonder what differences to the dish that would have made!
The most commonly accepted explanation for its name is that the sausages resemble toads peeking from a crevice made of crisp batter. Another more imaginative theory as far as how the dish got its name comes from the scenic coastal village of Alnmouth in Northumberland, where it was invented to celebrate an infamous golf tournament. Here's how the story goes: a toad supposedly pushed out a golf player's ball from the 18th hole after the toad poked its head out from in it, leading to the consternation of the player and the laughter of those who saw the unfortunate incident. This account might make for a better story, particularly for the Northumbrians, but you might as well take it with a grain of salt, as there's no evidence that this incident actually happened.
Cool story! Thanks
I promise you that if you put everything in the bowl at the same time and then whisk it up, you get no lumps! Just whisk until smooth! Not even 5 minutes!!
Nice recipes. My only problem was with your accompanying music. Made it hard to hear you at times. I'd forget the music. Let your cooking stand on its own. Cheers.
The wife and I are not fans of onion. Would mushroom gravy work in place of the onion? I ask because I realize onion is a sharp flavor that cuts through everything and likely accents the dish well while mushroom might be adding more of the same sort of flavor.
Mushroom gravy would be absolutely fine. I'd add a bit of heat, perhaps some mustard just for some kick. Let me know how it goes if you make it :)
Nomnomnom
Keef Williamson very much so Keefy 😉
More ENGLISH COOKING PLEASE!!!!!!. These meals remind me of the meals and father and grandmother would make
Hey! Adam! Hope you're doing well. Quick one, mate. How big are those glasses you use to measure the batter ingredients? About half a pint? Thanks!! Best as always. Pete A :) :) :)
Hiya Pete. Yes i'd say about half a pint, maybe a touch less.
@@Adam_Garratt Cheers for that Adam. Much appreciated. Gonna do this on Friday, so wanna get the quantities right!! You're a gentleman and a cat lover!! :) :) :) Pete
Hallo mate all your dishes look so good it like gordan Ramsey or Bobby flay made it and let me give it to u your an talented folk. And. Can you show us something Christmas thank you remember talented folk
Thank you my friend! Really nice of you to say. Yes I've got some Xmas recipes coming up in the next coupe of weeks
great video great recipe... minus the horrible music..sorry!!!🥰
Am not going to be able to sleep thinking about why we call it toad in the hole 😂I’m going to make a confession I grew up with Walls sausages,for some reason I don’t like the high meat content of good quality sausages 😬Love the scorched bits mmmmm
I don't really see walls sausages about these days. Wonder if they still do them
Adam Garratt No I don’t,I buy Richmond sausages,I know they are full of crap but I can’t help it ,it’s like oxo cubes ,I’ll always use then 😋
If that's what you like Jane there's nothing wrong with that. I always stand by knorr jelly stocks for pre made stock. They are so good if you haven't tried them before
Adam Garratt ahh,I haven’t tried them ,but I will Adam 👍🏻
@@georgebott9873 yes I do ,in a Yorkshire pudding or even with beans n egg ,I suppose that’s how we low class roll 😂
Another nanosecond and it would have been burned. I'd call that optimal brownness. (BTW, how would some nice mustard work in the batter? I effing love mustard.)
+Donald Westerhazy I caught it just in time didn't I. That's what happens when I get distracted by cats playing the piano on UA-cam! 😂 yep mustard would be perfect. Colemans of course 😉
I bet it would be amazing. Have you ever added a bit of mustard to mashed potatoes? It's fantastic.
Never tried that but I'll give it a try the next time. Thanks.
As said bellow no need for music spoils a lot of videos but love your channel
Thank you. Appreciate the feedback. Still have the music, but it tends to be much more subtle and less distracting.🙂
Ok will still watch love your grub nice simple recipes keep em coming 👍
Who is James?
Wellll, sausages don't look like pigs when they're rolled up in biscuits either but they're still called pigs in a blanket
Adam,you need to read transcript 😂.
Oh god is it bad 🤣
@Adam Garratt it's very funny to read haha
Anything resembling shit on a shingle? Creamed Chipped Beef on Toast. LOL
Tried to send you a message on Instagram but apparently, you don't allow people to do that. :-(
I had to turn it off because I was getting far too much spam.
5 eggs?!
Yes...5 eggs?!
Cheap food it's what we grew up with eat it or you will get it the morn 😮
Probably better to call it Crapaud dans un trou.
Is James your boyfriend?
No, I'm straight. He used to be my best friend but he's a nasty piece of work and I haven't spoken to him for years x
@@Adam_Garratt Oh sorry to hear that. I had one of them too. The stories I could tell! Anyway onwards and upwards for us both.
Argh, this is one of my culinary pet hates I'm afraid. I don't understand why anyone would go to the effort to cook something nice and crispy then douse it in gravy as if attempting to make it soggy. By all means serve it with gravy (it's a pretty bland offering without some sort of sauce), but why not serve it on the side so that the batterie goodness can be dipped in just before eating so that it doesn't have time to go soggy?
No doubt it's me marching to the wrong beat as I've yet to meet anyone else who gets as upset as I do about this! Maybe I'm in a minority in liking crispy batter and most people like it soggy, although that's hard to believe given how many people rave about crackling and how many foods are marketed as "crispy". Other than that, nice video as usual. I'm a mad keen onion gravy fan (although I rarely have the patience to sweat them off for long enough) and frequently add Worcestershire sauce myself. Pretty much anything umami rich is great, I went a bit over the top last time I made this and went for soy sauce, Worcestershire sauce and balsamic vinegar!
+Martin Smith haha you make a good point! To be fair it didn't sit around long enough to go soggy. It had some crunch in it still. Appreciate the comments bud
You're welcome, at least you weren't throwing synthetic gravy on chip shop chips.....and breath!
I understand completely. It's one of the kitchen's all time great conundrums - Crispy is great. Gravy is great. One ruins the other. I would imagine most people don't like soggy batter, but they want the sauce more than they want the crunch. For me, I just put sauces, gravies, and syrups on at the last possible moment.
That's a good way of looking at it @BoredTired AndCranky, I imagine you're right about people's conundrum, but as I say, there is an alternative - pour the gravy on the side of the plate so that individual fork fulls of crispy food can be dipped before eating, keeping the amount of time covered in gravy to a minimum. Also handy if (as often happens) I've had eyes bigger than my belly and can't finish my plate in one sitting. Maybe this is easier for me than some as I have a preference for thick gravies and sauces.
That seems like a great way to go about it. I'll have to try this.
What's with that annoying. background music?
There is a tale which may explain the origin of the name, but there is nothing to tell that this is more than a local legend. Some say that Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, where the local golf course was overrun with Natterjack toads. During a golf tournament, a golfer putted his ball only for it to leap back out before an angry toad raised its head, peering out of the hole that it had been sleeping in. The chef at the hotel the golfers were staying in devised a dish to resemble this humorous moment, baking sausages in batter to appear like toads poking their heads out of the golf holes -and thus Toad-in-the-Hole was born!
Even if it's not true, still a funny quirky story. Love it 🤣