The Citywire events team have grown accustomed to a life of travel, new places and the chance to eat food from all four corners of the world. Whilst we are not able to travel at the moment we are going to bring you the recipes of our favourite dishes from our trips and events over the next few weeks. Make sure to keep up with what we’ve been cooking with our Taste Buds on Tour blog.
With the more exotic coming from my colleagues soon, it seems only appropriate to start a little closer to home in honour of our first Citywire UK virtual event. Please welcome Toad in the Hole! A complete classic of fluffy Yorkshire pudding batter, roasted caramelised onions and herby pork sausages.
Toad in the hole:
- Serves 4
- 10 mins prep/ 55 mins cook
Ingredients:
For the batter:
- 100g plain flour
- Pinch of salt
- 2 eggs
- 150 ml semi-skimmed milk
For the toad:
- 8 Pork sausages
- 1 red onion finely sliced
- 1 tbsp Olive oil
Method:
- Oven on to gas mark 7 or 220 centigrade
- For the batter mix the flour, salt, eggs and milk in a bowl until smooth (tip to avoid lumps, use a stick blender)
- Sausages into oven proof dish for 15 mins with the red onions
- Remove the dish from the oven and pour over the batter, trying not to cover the tops of the sausages, you should hear a sizzle!
- Return to the oven for 30-35 mins until the batter is golden
Best served straight from the oven with buttered greens, mash and lashings of onion gravy.
Review:
Lockdown has brought challenge for all, huge life changes and incredible displays of the best parts of the human spirit. We have come together as colleagues and faced the challenges together. There was no one, however, there to guide me on making a Yorkshire pudding batter without scales…
We are hoping for more success next time when my colleague Amy Storey, Event Manager will be bringing some tastes of Italy to your screens.
Looking for more ideas of what to do in lockdown, head over here for our pub quiz!