Toad in the Hole

If you love food with weird names that do not imply how delicious they are, then this dish is for you. If you like easy one-pan main dishes, then this is also for you. If you simply like sausages, then Toad in the Hole is for you.

Toad in the Hole

My partner told me about this dish, and a few other foods with odd-sounding English names, when I first came to Australia. There is a thing about wordplay, here, which comes from a long tradition in England. To be honest, I don’t think that I will ever get it. Whenever Glen makes a reference to something using rhyming slang, for example, I just give him a blank stare. I’m American, by the way. So, this funny-sounding English dish was something that I was not exactly in a hurry to try.

Then I saw the recipe for Toad in the Hole in a one-pot cookbook, and I thought it looked pretty tasty. I’ve made it many times, since then. I can tell you, it’s totally delicious.

What is Toad in the Hole, you must be wondering, by now. It’s sausages cooked in Yorkshire pudding. What is Yorkshire pudding? you may be thinking now. It’s a baked batter which turns crisp on the outside and soft and fluffy on the inside. I think the Yorkshire pudding is the best part. I mean, sausages are great and everything, but I’m really not a big meat-eater. Give me some of that delicious Yorkshire pudding. It’s awesome.

Toad in the Hole

I like to add onion, and sometimes bacon and/ or mushrooms to the batter, as well, to make the Yorkshire pudding even more delicious. I don’t know if those little twists on the recipe are traditional or not, and I don’t really care. It tastes good, so I do it. That’s my philosophy. If it tastes good, then do it. I like to use beef or pork sausages, really nice ones, in this dish. But you could use any sausages you like. I could see using chorizo, for example, to do a spicy version. (Wow, I can’t believe that I haven’t tried that yet!)

Toad in the Hole is super easy to make, and takes about an hour. My whole family loves it. Serve this with a veg or two, or a salad, and you’ve got dinner on the table.

Here’s the recipe. Enjoy…

Toad in the Hole

If you love food with weird names that do not imply how delicious they are, then this dish is for you. Or, if you like easy one-pan main dishes, then this is also for you. Or, if you simply like sausages, then Toad in the Hole is for you.

This recipe was adapted from the Food Lovers One Pot cookbook from TransAtlantic press.

Ingredients

6-8 sausages, preferably good-quality beef or pork

½ large brown/ yellow onion, diced

1 cup/ 125 g flour

½ tsp. baking powder

½ tsp. salt

2 large eggs

1 ¼ cups/ 300 mL milk

3 Tbsp./ 40 g canola oil

A dash or two of dry oregano

 

Optional extras:

4-5 small mushrooms, diced

2-3 shortcut bacon rashers, diced

Directions

  1. Preheat oven to 400F/ 200C/ 190C fan-forced. Put the canola oil in the bottom of a large (9×13”) Pyrex roasting pan. Set aside.
  2. For the Yorkshire pudding batter, put the flour, baking powder, and salt in a mixing bowl, and whisk together. Add the eggs and milk, and whisk until completely incorporated. Cover with plastic wrap and allow to stand at room temperature for 20 minutes.
  3. Once the oven is hot, put the oiled pan in the oven for 5 minutes, to heat the oil.
  4. While the pan is in the oven, prick each sausage a couple of times with a fork. Take the pan out of the oven. Put the sausages in the pan. Be careful! The oil will be very hot. Also add the diced onion. If you’re using bacon and/ or mushrooms, add them now.
  5. Roast the sausages and veg for 12-15 minutes, until the sausages are browned and the onions are soft.
  6. Take the sausages out of the pan and set aside on a plate. Pour the batter into the bottom of the pan. Then lay the sausages back in the pan, leaving a bit of room between each one. Sprinkle oregano on top.
  7. Bake in the oven for 30-40 minutes, or about 25 minutes for fan-forced oven. The Yorkshire pudding should be light, crisp, and well-risen.
  8. Slice into sections with 1-2 sausages per serve.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

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Chicken Corn Chowder

Chicken Corn Chowder

While the spring temperatures may be rising in the Northern Hemisphere, it is feeling much more autumnal here in Australia. One of my favourite things to make when the weather gets cooler is this awesome chicken corn chowder. The warmth of a delicious bowl of soup on a cool, crisp autumn day is something I never tire of. I love autumn. I’m totally into wearing sweaters and scarves, enjoying the rare glimpse of autumn colour on the trees (I do wish we had more of that here), and making my favourite warming comfort foods, at this time of year. Soup’s on! But, hey, spring is a good time for soup, too, right? Especially when it’s this good!

Chicken Corn Chowder

I’ve made this chicken corn chowder many times. Over time, I’ve changed it a little, here and there, until I felt like it’s just how I want it. This soup is so creamy and full of flavour. The sweet corn and the savory elements work together beautifully. Jalapenos or green chilis add flavour and a bit of heat. Bacon gives a salty touch. There are heaps of veggies in this soup, too. There’s corn, carrot, celery, potatoes, onion, and garlic. Herbs can vary, as you like. Almost any herb will do. I really enjoy making this soup with fresh chives, but I usually use dry basil and oregano, because I always have them on hand. Sometimes I use cilantro/ fresh coriander. It just depends on my mood. Feel free to top off your soup with a bit of cheddar cheese and extra herbs, to really bring up the flavour. This bowl of comforting goodness is a classic soup that your family will love.

Chicken Corn Chowder

I really must apologize for the terrible phone pictures of this soup. As soon as I snapped one photo of it on my camera, the battery died. I was pretty bummed about that, but just had to share this delicious soup recipe with you, anyway. I hope you’ll look past the blurry pics and try the recipe. It’s worth it, trust me. This soup is so good!

Here’s the recipe. Enjoy…

Chicken Corn Chowder

This chicken corn chowder is so creamy and full of flavour. The sweet corn and the savory elements work together beautifully. This bowl of comforting goodness is a classic soup that your family will love.

Ingredients

2 Tbsp olive oil, divided

1 brown onion, diced

4 carrots, thinly sliced

3 celery sticks, thinly sliced

4 garlic cloves, minced

2 jalapeno chilis or green chilis, deseeded and finely diced

4 boneless, skinless chicken breasts, cut into small bite-sized pieces

6 pieces of shortcut bacon, diced or chopped

½ cup low-fat thickened cream/ whipping cream

2 Tbsp all-purpose flour

2 cans of creamed corn

4 large potatoes, peeled and diced

1 cup frozen corn (good quality!)

4 cups chicken stock/ broth

Salt and pepper, to taste

Herbs such as basil, oregano, chives, and/ or cilantro/ coriander, to taste

Grated cheddar cheese, to garnish (optional)

Directions

  1. Heat large lidded sauce pan or stock pot over medium-low heat. Add 1 Tbsp olive oil to pot and allow to heat up. Add onion, carrots, celery, and potatoes to pot. Stir vegetables to coat with oil. Cover pot and cook vegetables gently, stirring occasionally. Cook for about 5 minutes.
  2. Add garlic and jalapeno to vegetable mixture. Continue cooking for 2-3 more minutes. Be careful not to brown vegetables. Turn heat down to low, if necessary.
  3. Meanwhile, heat a large skillet, over medium heat. Add 1 Tbsp olive oil to pan. Add bacon to pan and cook for a few minutes, until lightly browned. Add chicken to pan. Season lightly with salt and pepper. Stirring frequently, cook chicken until golden brown. Remove pan from heat.
  4. As meat cooks, heat chicken stock/ broth in large Pyrex measuring cup. Whisk flour into stock until completely incorporated.
  5. Stir chicken and bacon into soup pot. Add chicken stock/ broth to pot, until meat and vegetables are just covered.
  6. Put lid on pot. Bring soup just to the boil. Then remove lid and simmer soup for 5 minutes over low heat.
  7. While soup simmers, cook frozen corn.
  8. Add creamed corn to soup, stirring well.
  9. Add thickened cream to soup, gradually, stirring until cream is thoroughly mixed into soup.
  10. Stir in cooked (frozen) corn.
  11. Simmer soup for 2-3 more minutes, while seasoning to taste. Remove from heat.
  12. Serve soup garnished with your choice of toppings, if you like, such as fresh chives, cilantro/ coriander, and/ or grated cheddar cheese.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Chicken Corn Chowder