TOAD IN THE HOLE
Let’s not beat about the bush, this is
never going to be the best Toad in
the Hole, it’s not even a proper one,
but I made it in a field, using only a
barbecue with a lid and a kettle full
of boiling water.
INGREDIENTS;
as always, to serve two.
QA pound of your favourite
Sausages
Q2 x Aunt Bessies monster
Yorkshire puddings
QA packet of Instant mashed potato
Q4 tsp instant gravy
METHOD.
I was criticised recently for failing to
make clear what sort of BBQ I use
in each recipe. This month, it’s my
old Cobb with a simple mesh grill,
but anything with a lid will do. Just
so long as you fire it up and leave it
well alone with the lid off for a good
20 - 30 minutes. Or until the flames
and smoke really are finished and
the coals are covered in a fine white
ash. At this point, and not a moment
before, it is ready to cook on.
Place the sausages onto the
cooler, outer part of the grill and
cook them for about twenty
minutes, turning regularly until
they’re all but done.
Then during the final sizzle, it’s
time to add the Aunt Bessie’s and
the lid. Spread the sausages out and
drop the Yorkshire puds on top of
them, away from the direct heat. Put
the lid in place and leave it alone for
ten minutes.
While you are waiting, boil the
kettle and make up the mashed
potatoes and the gravy according to
the packet instructions. There’s noneed to use a measuring jug for this,
simply use a pint glass with a couple
of quantities marked on it at home
using masking tape. 425 ml of water
to make the potatoes, followed by
280 ml for the gravy. A pint glass
half filled with gravy is a sight you
will struggle to forget, but it’s quickly
poured out, the glass rinsed and the
whole sorry episode forgotten.
Serve up with the pudding on a
plate, sausages & mash inside the
pudding and gravy poured over the
whole lot.http://www.volkswagencamper.co.ukTHE BAREFOOT CHEF^53