My appetite is an odd beast, to which I am occasionally held hostage. And today it demanded Toad in the Hole, and nothing less. LW has never tried this English childhood delicacy, and, needless to say, it couldn't be just ordinary sausages! No, we had to go and get a couple of gourmet delights: Moroccan Lamb, and a German Pork Bratwurst.
I won't go into the details of the recipe, just to mention that the Yorkshire Pud was cooked in the sizzling hot fat from the swosages, and the oven was not opened for the regulation 20 minutes to minimise the chances of a premature collapse.
Accompanied by a rich beef and red wine onion gravy, and some buttered Brussels sprouts with toasted almonds, it looked somewhat like this:
And washed down with Monteith's absolutely brilliant Crushed Apple Cider, which I have taken quite a shine to, as it tastes like crisp green apples.
LW's conclusion after her 1st Toad ever:
"Delicious, but I prefer it without the sausage!"
So. Yorkshire puds & gravy next time!
Courage, caution: shaken, not stirred
5 weeks ago