November 2013 recipe - squashed Toad in the hole
- Credit: Archant
Susie Carter and the best recipe of the month
Ingredients - Serves 4
4 small squash (acorn, onion or harlequin all work well)
1 tbsp lard or oil
6 pork sausages
3 large eggs
75ml golden ale
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125g plain flour
1 tsp mustard powder
1 tbsp fresh thyme leaves
1 Preheat the oven to 190°C / gas 5. Remove the top third of each squash and scrape out the seeds with a spoon. Arrange the squashes cut side down in a roasting tin and bake for 30 minutes or until tender but still holding their shape.
2 While the squash are cooking, heat the lard in a frying pan and brown the sausages all over. Take your time and use a gentle heat for the most succulent results. Cut each sausage in half.
3 To make the batter, lightly beat the eggs in a jug with the ale and milk. Sieve the flour and mustard powder into a bowl and stir in the thyme leaves and a good pinch of salt. Gradually pour in the egg mixture, whisking all the time, until you have a smooth batter, then leave to rest for 15 minutes.
4 When the squashes are ready, take them out and turn them cut side up. Turn the oven up to 220C / gas 7. Working quite quickly, heat up the fat and juices in the sausage pan until smoking hot, then pour a little into each squash, followed by the batter. Poke 3 sausage halves into each squash then immediately return the tray to the oven.
5 Bake the toads for 30 minutes or until the batter is well risen and nicely bronzed. Serve straight away with lashings of onion gravy.
Susie Carter: “I created this recipe to showcase Tatchbury Manor Farm’s fabulous World War II Bangers. The sausages are handmade on the farm to an old war-time recipe by our very own 2013 Food Hero, Sarah Hunt. Edible squash bowls add a seasonal twist to the comfort food classic, toad in the hole. They make great bonfire night party food: just pre-roast your squash, brown your sausages and make the batter in advance. When you get back in from the fireworks, give the squash a 15-minute head start in the oven, then assemble the toads and bake. It’s what chilly autumn evenings were made for.”
Where to find it:
WWII Bangers, Tatchbury Manor Farm, Winsor, 07786 697919
Golden ale Andwell Brewing Company, Hook 01256 761044, www.andwells.co.uk
Squash Lyburn Farm, Landford, 01794 399982, www.pumpkin-growers.co.uk