Tips for toad in the hole & jazzing up mash?
Discussion
Hi all,
Inspired by some toad in the hole posts in the dinner pics thread I decided that i'd have a go tonight. I've got some good butchers pork (+ hops and beer) sausages defrosted, and found a bag of batter mix in the cupboard. Got a big bag of maris piper spuds so will do some mash, and perhaps creamed savoy cabbage and leeks.
I'd usually just give it a crack and see how it goes, but i've invited my mate over and don't want to f
k it up now!
Any tips for the toad in the hole? Plan to fry of the sausages until a little brown this afternoon then I can chuck them in a tin with the batter mix tonight and stick it in the oven, reheat my mash, and cook the veg. I would knock up the whole thing and reheat but I don't think the yorkshire pud will reheat well?
On the topic of mash, I want to jazz it up a bit. What can I do? I can make a good mash with some cream and butter but was thinking about adding garlic - is it best to boil the spuds with a couple of cloves of garlic then leave them out, or mash them in? I thought i'd fry it off and add after but think the colour will be nasty. I could just stick some wholegrain mustard in there but I want to do something new.
Cheers,
Matt.
Inspired by some toad in the hole posts in the dinner pics thread I decided that i'd have a go tonight. I've got some good butchers pork (+ hops and beer) sausages defrosted, and found a bag of batter mix in the cupboard. Got a big bag of maris piper spuds so will do some mash, and perhaps creamed savoy cabbage and leeks.
I'd usually just give it a crack and see how it goes, but i've invited my mate over and don't want to f
k it up now!Any tips for the toad in the hole? Plan to fry of the sausages until a little brown this afternoon then I can chuck them in a tin with the batter mix tonight and stick it in the oven, reheat my mash, and cook the veg. I would knock up the whole thing and reheat but I don't think the yorkshire pud will reheat well?
On the topic of mash, I want to jazz it up a bit. What can I do? I can make a good mash with some cream and butter but was thinking about adding garlic - is it best to boil the spuds with a couple of cloves of garlic then leave them out, or mash them in? I thought i'd fry it off and add after but think the colour will be nasty. I could just stick some wholegrain mustard in there but I want to do something new.
Cheers,
Matt.
I usually fry a little chopped bacon or pancetta with the sausages and chuck that in as well. Dijon mustard and any sort of chopped fresh herbs are also a good addition to the batter.
You just can't beat grain mustard mash with toad I'm afraid and you must have onion gravy with it although when I was a kid and my mum made it we always used to have toad with malt vinegar, not something I would actually recommend though.
Don't forget to put your pan with the dripping or oil in to the oven for a while to get it smoking hot before you pour the batter in.
You just can't beat grain mustard mash with toad I'm afraid and you must have onion gravy with it although when I was a kid and my mum made it we always used to have toad with malt vinegar, not something I would actually recommend though.
Don't forget to put your pan with the dripping or oil in to the oven for a while to get it smoking hot before you pour the batter in.
I like to add some mustard powder and cubed cheddar to mash.
Hate garlic or olive oil in mash, love them both nearly everywhere else.
Oh, just remembered, mash and baked beans is wrong in every way. As is mash that I've not made myself, cannot bring myself to order it in a restaurant, it will be bad.
Other than that, pretty easy going mash-wise.
Hate garlic or olive oil in mash, love them both nearly everywhere else.
Oh, just remembered, mash and baked beans is wrong in every way. As is mash that I've not made myself, cannot bring myself to order it in a restaurant, it will be bad.
Other than that, pretty easy going mash-wise.
For me, it is all in the gravy.
This is the way I did it:-
http://www.cookbakesmile.com/RecipeBlog/files/Toad...
This is the way I did it:-
http://www.cookbakesmile.com/RecipeBlog/files/Toad...
Edited by BigJonMcQuimm on Sunday 1st February 15:58
Nice things to add to mash:
Chives
Diced and fried onions or shallots (dice small and gently sweat in oil until golden and translucent)
Fried bacon bits
Wholegrain mustard
If you must add garlic, I'd halve the garlic clove, remove the green shoot inside, melt some butter and gently warm the sliced garlic in that for 10 or so minutes then remove and discard it.
Garlic at this time of year is withered and bitter like an old hag. I find that gently warming it in oil or butter extracts whatever remaining sweetness it has. Plus I always, always remove the shoot.
Chives
Diced and fried onions or shallots (dice small and gently sweat in oil until golden and translucent)
Fried bacon bits
Wholegrain mustard
If you must add garlic, I'd halve the garlic clove, remove the green shoot inside, melt some butter and gently warm the sliced garlic in that for 10 or so minutes then remove and discard it.
Garlic at this time of year is withered and bitter like an old hag. I find that gently warming it in oil or butter extracts whatever remaining sweetness it has. Plus I always, always remove the shoot.
BigJon's gravy above is very similar to mine, except I don't use the marmite. Never thought of it actually, so I may give it a go. My gravy tends to be very strongly flavoured anyway, and that's with only a tablespoon or two of the red wine vinegar. I usually cook the onions in butter and a splash of olive oil, until very brown and sticky, then splash in some red wine vinegar, let it boil off while keeping everything in the pan moving, then add water and a couple of oxo cubes. 15 or so minutes of simmering does the job nicely.
I don't know how to make beef stock properly, but this is a quick and tasty enough method. For a little more subtlety, use white wine vinegar instead of red.
Mash can be livened up with a generous tablespoonful of horseradish. I'd add less initially and test it as it can overpower the mash if you go mad.
I don't know how to make beef stock properly, but this is a quick and tasty enough method. For a little more subtlety, use white wine vinegar instead of red.
Mash can be livened up with a generous tablespoonful of horseradish. I'd add less initially and test it as it can overpower the mash if you go mad.
Super Slo Mo said:
BigJon's gravy above is very similar to mine, except I don't use the marmite. Never thought of it actually, so I may give it a go. My gravy tends to be very strongly flavoured anyway, and that's with only a tablespoon or two of the red wine vinegar. I usually cook the onions in butter and a splash of olive oil, until very brown and sticky, then splash in some red wine vinegar, let it boil off while keeping everything in the pan moving, then add water and a couple of oxo cubes. 15 or so minutes of simmering does the job nicely.
I don't know how to make beef stock properly, but this is a quick and tasty enough method. For a little more subtlety, use white wine vinegar instead of red.
Mash can be livened up with a generous tablespoonful of horseradish. I'd add less initially and test it as it can overpower the mash if you go mad.
I also dont use marmite, but I use marmelade, a desertspoon full, and a little soft brown sugar to aid the caramelisation process of the onions, i also add a little balsalmic vinegar. I also find that red currant jelly works fine if i run out of marmelade.I don't know how to make beef stock properly, but this is a quick and tasty enough method. For a little more subtlety, use white wine vinegar instead of red.
Mash can be livened up with a generous tablespoonful of horseradish. I'd add less initially and test it as it can overpower the mash if you go mad.
blueg33 said:
I also dont use marmite, but I use marmelade, a desertspoon full, and a little soft brown sugar to aid the caramelisation process of the onions, i also add a little balsalmic vinegar. I also find that red currant jelly works fine if i run out of marmelade.
I will have to try that. The wife always has a jar of cranberry jelly open in the fridge so I'll nick a bit next time.I've also used balsamic, think I prefer red wine vinegar on balance though, although balsamic adds a bit of kick to the onions & garlic when making a tomato based sauce for bolognese type dishes. I think any of the nice vinegars can work with onion gravy, they give different results of course, ranging from quite sweet and subtle (white), to very rich and powerful (red).
Mobile Chicane said:
Marmelade? Oxo cubes?
Are you mad?
Learn how to cook properly.
All an onion needs to 'caramelise' is to be cooked long and low.
Indeed. But sometimes time is tight and marmalade speeds the process as well as adding flavour. It's recommended by Gary Rhodes in his otherwise unfathomable recipe book!Are you mad?
Learn how to cook properly.
All an onion needs to 'caramelise' is to be cooked long and low.
Oh and I am able to boom properly thanks very much.
Mobile Chicane said:
Marmelade? Oxo cubes?
Are you mad?
Learn how to cook properly.
All an onion needs to 'caramelise' is to be cooked long and low.
I know. I know. I need to figure out how to make beef stock properly. Nevertheless, my attempt at onion gravy is better than the wife slinging Bisto in a jug with boiling water.Are you mad?
Learn how to cook properly.
All an onion needs to 'caramelise' is to be cooked long and low.
Super Slo Mo said:
I know. I know. I need to figure out how to make beef stock properly. Nevertheless, my attempt at onion gravy is better than the wife slinging Bisto in a jug with boiling water.
For speed - Touch of Taste Beef stock (comes in a bottle) is pretty good. You dilute it to tasteGassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff