Making a proper british toad in the hole! - sam the cooking guy
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Date: 2024-10-08
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Comments and reviews: 20
neilpickup237
I think that the problem was that the oven was not hot enough - converting from the British to farenheit it should have been another 50 degrees hotter. We always used to cook the Yorkshire puddings while the joint of meat was resting by turning the oven up to max and then putting them into the hot container.
Ideally, beef dripping rather than oil would be used if it was available. It was allowed to get 'as hot as you dare' before adding the batter.
We used to move around with my father's job and the housing came with it. Sometimes my mother would complain that the oven wouldn't get hot enough to make decent Yorkshire's!
As for the onion gravy, I have only had it with sliced onions and it takes an absolute age to caramelise them properly, but the result looks far more appealing than the one here, the onions just retained far too much body for my liking.
Looking at the sausages, I was a child growing up in Yorkshire during the 1960s and the sausages used were whatever your butcher made. The choice was often limited to beef or pork. I wouldn't say that bangers were a particular type of sausage, rather a slang term for them.
Having said all that, the quality of Yorkshire puddings along with peoples preferences on how they should look is quite varied, from the flatter to rather over-inflated. However, one area of agreement is that they should not be soggy but have some crunch and colour. Traditionally, they would often be served with gravy as a separate couse.
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I think that the problem was that the oven was not hot enough - converting from the British to farenheit it should have been another 50 degrees hotter. We always used to cook the Yorkshire puddings while the joint of meat was resting by turning the oven up to max and then putting them into the hot container.
Ideally, beef dripping rather than oil would be used if it was available. It was allowed to get 'as hot as you dare' before adding the batter.
We used to move around with my father's job and the housing came with it. Sometimes my mother would complain that the oven wouldn't get hot enough to make decent Yorkshire's!
As for the onion gravy, I have only had it with sliced onions and it takes an absolute age to caramelise them properly, but the result looks far more appealing than the one here, the onions just retained far too much body for my liking.
Looking at the sausages, I was a child growing up in Yorkshire during the 1960s and the sausages used were whatever your butcher made. The choice was often limited to beef or pork. I wouldn't say that bangers were a particular type of sausage, rather a slang term for them.
Having said all that, the quality of Yorkshire puddings along with peoples preferences on how they should look is quite varied, from the flatter to rather over-inflated. However, one area of agreement is that they should not be soggy but have some crunch and colour. Traditionally, they would often be served with gravy as a separate couse.
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mikehudak9313
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top. these!
reply
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top. these!
reply
ItsBoTime88
Garlic Parmesan Chicken Sandwiches
Ingredients
2 chicken breasts
Salt, pepper, garlic powder, paprika
1 TBSP olive oil
Buffalo Wild Wings Garlic Parmesan Sauce
Pretzel Buns
1 TBSP Butter
8 pieces of thick cooked bacon
Parmesan Cheese for topping
Instructions
- Cook Bacon.
- Butterfly cut chicken breasts to make them thinner.
- Season with salt, pepper, garlic powder, and smoked paprika on both sides.
- Heat skillet with 1 TBSP of oil and quickly sear chicken in the skillet on both sides. This won't fully cook the chicken.
- Remove from heat and brush the Garlic Parmesan Sauce on each piece of chicken.
- Bake in the oven at 400 degrees for about
10-15 minutes or until it reaches an internal temp of 165 degrees.
- While the chicken finishes cooking, melt a little bit of butter in a skillet and toast the buns.
- Top cooked chicken with shredded Parmesan cheese.
- Build sandwiches by adding chicken and bacon to the buns.
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Garlic Parmesan Chicken Sandwiches
Ingredients
2 chicken breasts
Salt, pepper, garlic powder, paprika
1 TBSP olive oil
Buffalo Wild Wings Garlic Parmesan Sauce
Pretzel Buns
1 TBSP Butter
8 pieces of thick cooked bacon
Parmesan Cheese for topping
Instructions
- Cook Bacon.
- Butterfly cut chicken breasts to make them thinner.
- Season with salt, pepper, garlic powder, and smoked paprika on both sides.
- Heat skillet with 1 TBSP of oil and quickly sear chicken in the skillet on both sides. This won't fully cook the chicken.
- Remove from heat and brush the Garlic Parmesan Sauce on each piece of chicken.
- Bake in the oven at 400 degrees for about
10-15 minutes or until it reaches an internal temp of 165 degrees.
- While the chicken finishes cooking, melt a little bit of butter in a skillet and toast the buns.
- Top cooked chicken with shredded Parmesan cheese.
- Build sandwiches by adding chicken and bacon to the buns.
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1971carmichael
sam kudos to u for trying that dish. my fave btw. u need to grind up ur own pork fat ratio for ur own sausage. second the only ratio u need for batter for 8 sausages is 1 cup plain flour 1 cup ss milk and lil water maybe 20% 3 eggs minimum. 1 large onion fried with sausages to brown off. put into an aluminium tray onions on bottom spread out sausages not too much oil ok. heat up oven to 220 fan add batter mix while oil still hot shove in oven for around 35 mins or just before u see burnt edges. i would love some new chefs knives hint hint. give it a try.
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sam kudos to u for trying that dish. my fave btw. u need to grind up ur own pork fat ratio for ur own sausage. second the only ratio u need for batter for 8 sausages is 1 cup plain flour 1 cup ss milk and lil water maybe 20% 3 eggs minimum. 1 large onion fried with sausages to brown off. put into an aluminium tray onions on bottom spread out sausages not too much oil ok. heat up oven to 220 fan add batter mix while oil still hot shove in oven for around 35 mins or just before u see burnt edges. i would love some new chefs knives hint hint. give it a try.
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halpearson4226
After decades of experimenting, the best recipe is 150g flour, 120ml whole milk, 60ml water, 4 large eggs. If you don't use a mix of milk and water, the batter will brown before it has risen properly unless very thin - but thicker batter is where the true joy is. Ideally, rest the batter for an hour to allow for gluten formation, just like when making sourdough in folding stages. The use of a cast-iron pan is nice and some swear by metal tins, but I think that earthenware is also great. It will depend on your tastes and your oven.
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After decades of experimenting, the best recipe is 150g flour, 120ml whole milk, 60ml water, 4 large eggs. If you don't use a mix of milk and water, the batter will brown before it has risen properly unless very thin - but thicker batter is where the true joy is. Ideally, rest the batter for an hour to allow for gluten formation, just like when making sourdough in folding stages. The use of a cast-iron pan is nice and some swear by metal tins, but I think that earthenware is also great. It will depend on your tastes and your oven.
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ChrisFieldsUK
Reminded me of my childhood when I was not a fan of Toad in the Hole with onion gravy (I've since discovered that anything with a lot of onions has explosive consequences for me so that could explain it. My wife makes this fairly regularly, but instead of onion gravy she was brought up eating it with baked beans, That IS a nice meal without the foul-smelling after effects: )
Incidentally, cold Yorkshire pudding with jam or golden syrup makes a lovely snack.
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Reminded me of my childhood when I was not a fan of Toad in the Hole with onion gravy (I've since discovered that anything with a lot of onions has explosive consequences for me so that could explain it. My wife makes this fairly regularly, but instead of onion gravy she was brought up eating it with baked beans, That IS a nice meal without the foul-smelling after effects: )
Incidentally, cold Yorkshire pudding with jam or golden syrup makes a lovely snack.
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themetalpig7613
Toad in the Hole to me, as my Nan cooked it, is a bottom layer of tough as a boot steak, topped with a chewy almost inedible inch layer of batter, with sausages buried in it. The snags were the only thing I could eat. But then my Nan was living in London as it was getting bombed by Germany, so some of her dishes were, I assume, influenced by war time. Spam and such. She also had 12 children, so cost effective and filling dishes were key too.
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Toad in the Hole to me, as my Nan cooked it, is a bottom layer of tough as a boot steak, topped with a chewy almost inedible inch layer of batter, with sausages buried in it. The snags were the only thing I could eat. But then my Nan was living in London as it was getting bombed by Germany, so some of her dishes were, I assume, influenced by war time. Spam and such. She also had 12 children, so cost effective and filling dishes were key too.
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anthonylosego
It would seem the reason your batter didn't rise was that you needed to whisk just before pouring, and go directly into the hot oven and don't open the door. Meaning, open door, pull out rack, pour, and push back in as quickly as possible. The removal and cooling prevents the rise in the batter. It would seem you had a toad in the bog rather than a toad in the hole. lol
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It would seem the reason your batter didn't rise was that you needed to whisk just before pouring, and go directly into the hot oven and don't open the door. Meaning, open door, pull out rack, pour, and push back in as quickly as possible. The removal and cooling prevents the rise in the batter. It would seem you had a toad in the bog rather than a toad in the hole. lol
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aluncurtis6124
Nice to see a traditional U. K. dish being made. Interestingly, Bangers originated from World War I when German spies would infiltrate British mess halls and place small amounts of explosives in the sausages. The sausages would explode when cooked (bangers, wounding and demoralizing the troops. Today Hezbollah have started using the term for pagers.
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Nice to see a traditional U. K. dish being made. Interestingly, Bangers originated from World War I when German spies would infiltrate British mess halls and place small amounts of explosives in the sausages. The sausages would explode when cooked (bangers, wounding and demoralizing the troops. Today Hezbollah have started using the term for pagers.
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jonathanbeale3978
As an English man I prefer Lincolnshire sausages (more herbs. Sliced onion for the gravel. Worcestershire sauce added to the gravy with a good beef stock. Sausages are a little under done. How did you get them float in the batter, they sound be in the battter. Served with some veggies and proper English mustard.
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As an English man I prefer Lincolnshire sausages (more herbs. Sliced onion for the gravel. Worcestershire sauce added to the gravy with a good beef stock. Sausages are a little under done. How did you get them float in the batter, they sound be in the battter. Served with some veggies and proper English mustard.
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Fletch360PS
You knew what you were supposed to do Sam, then didn’t.
The reason it didn’t rise and came out looking like a sausage on a pancake was because you let the oil cool too much. The batter has to sizzle when it’s poured in and it needs to be less than 60 seconds away from the heat. The shorter the better.
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You knew what you were supposed to do Sam, then didn’t.
The reason it didn’t rise and came out looking like a sausage on a pancake was because you let the oil cool too much. The batter has to sizzle when it’s poured in and it needs to be less than 60 seconds away from the heat. The shorter the better.
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sam_cooking
I noticed that the Yorkshire pudding is very similar to German pancakes that I make for my grandkids. I use whole milk and a touch of vanilla extract though. We serve it with powdered sugar and maple syrup. Also, I think the British influence of your Canadian background makes you forget about the seasonings.
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I noticed that the Yorkshire pudding is very similar to German pancakes that I make for my grandkids. I use whole milk and a touch of vanilla extract though. We serve it with powdered sugar and maple syrup. Also, I think the British influence of your Canadian background makes you forget about the seasonings.
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katehelsby1586
Hate to add to the flack here, Sam, but the pan was CLEARLY not hot enough.
Pour the well beaten batter over the bangers that have heated in the pan while it is all still in the oven. It should sizzle and start to puff right away. (You killed it when you made the yorkshires on the prime rib episode)
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Hate to add to the flack here, Sam, but the pan was CLEARLY not hot enough.
Pour the well beaten batter over the bangers that have heated in the pan while it is all still in the oven. It should sizzle and start to puff right away. (You killed it when you made the yorkshires on the prime rib episode)
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sam_cooking
Hey my man! I give props to whom evet counts how many times they post what they would like. But not cutting and pasting here. Stroganoff my friend. How many different ways can you make it! I'm a spice heads. Weird right! But if ain't got heat it just don't taste right. Chipotle chili powder anyone!
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Hey my man! I give props to whom evet counts how many times they post what they would like. But not cutting and pasting here. Stroganoff my friend. How many different ways can you make it! I'm a spice heads. Weird right! But if ain't got heat it just don't taste right. Chipotle chili powder anyone!
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walkertongdee
Thats not Toad in the Hole. Real toad in the hole is Irish, It's a slice of bread with a hole pinched out in the center in a frying pan and an egg cracked into the hole. Essentially a fried egg on toast but the bread is missing in the center of the slice, hence the toad is the egg in the hole.
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Thats not Toad in the Hole. Real toad in the hole is Irish, It's a slice of bread with a hole pinched out in the center in a frying pan and an egg cracked into the hole. Essentially a fried egg on toast but the bread is missing in the center of the slice, hence the toad is the egg in the hole.
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lexluthier8290
Sausages = Bangers = Snorkers
Basically roughly all the same size/shape, with variations (pork, beef, cumberland, lincolnshire, herb etc etc)
Sausages is a generic term, but they're all usually quite chunky, as opposed to chipolatas which are (usually) a bit longer but thinner.
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Sausages = Bangers = Snorkers
Basically roughly all the same size/shape, with variations (pork, beef, cumberland, lincolnshire, herb etc etc)
Sausages is a generic term, but they're all usually quite chunky, as opposed to chipolatas which are (usually) a bit longer but thinner.
reply
chrishockley3990
More bangin’ content! Joy to watch! So relaxed and having a laugh! Of course the food always comes out great! There is another version of this where we use lamb - lamb chop toad in the hole. That for me is even better! Thought you may be interested in trying. Thanks again guys
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More bangin’ content! Joy to watch! So relaxed and having a laugh! Of course the food always comes out great! There is another version of this where we use lamb - lamb chop toad in the hole. That for me is even better! Thought you may be interested in trying. Thanks again guys
reply
loutennant99
Agree with the comments. Sliced onions never chopped. The wet ingredients go into the dry not vv. And my mother (and me) always add the eggs first. Whisk them in and add milk and equal quantities of flour milk eggs works so well. oh and Worcestershire sauce into the gravy!
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Agree with the comments. Sliced onions never chopped. The wet ingredients go into the dry not vv. And my mother (and me) always add the eggs first. Whisk them in and add milk and equal quantities of flour milk eggs works so well. oh and Worcestershire sauce into the gravy!
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summerhall85
Not as traditional as Toad in the Hole but a newcomer favourite at xmas markets and music festivals etc is the Yorkshire Pudding Wrap or Yorkshire Burrito! Basically, a full roast dinner, gravy and all, inside a giant yorkshire pudding! Would LOVE to see your take on it
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Not as traditional as Toad in the Hole but a newcomer favourite at xmas markets and music festivals etc is the Yorkshire Pudding Wrap or Yorkshire Burrito! Basically, a full roast dinner, gravy and all, inside a giant yorkshire pudding! Would LOVE to see your take on it
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Camp4lo
I’m a little late to the party and I’m not gonna search 469 comments wouldn’t it have been easy to heat up the Evo to a few hundred degrees and then bring the skillets out and set them on that and it would help keep them warm while you did the batter stuff
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I’m a little late to the party and I’m not gonna search 469 comments wouldn’t it have been easy to heat up the Evo to a few hundred degrees and then bring the skillets out and set them on that and it would help keep them warm while you did the batter stuff
reply
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