3 cheers for Sam at Becks & Posh, who is championing English food in her ‘Fish and Quips’ event in celebration of St George’s Day, England’s national day.
English food has had a hard time over the years and even we as a nation have considered it bland and boring, preferring more exotic cuisines. But I do think that may be changing. British television chefs and food writers are showcasing English food more than ever, and rightly so.
For my part in this great event I give you the traditional and homely ‘Toad in the Hole’.
Toad in the Hole
Ingredients
6-8 good quality sausages
150ml milk
150ml water
2 large eggs
125g plain flour
2 tablespoons beef dripping or other fat
A little salt and freshly ground black pepper
Preheat the oven to 220c.
While the oven is heating up make batter by beating together the eggs, milk, water, flour and salt and pepper until smooth.
Next brown the sausages in a frying pan with a little olive oil. While the sausages are browning put about two tablespoons of beef dripping into a roasting tray, then put it into the oven until very hot. Note: beef dripping adds a fantastic taste but you could use lard or oil.
Once the sausages are browned remove the tray with the fat in it from the oven, add in the browned sausages and pour in the batter. Put the tray back in the oven and bake for about 30-35 minutes until the batter is risen, puffy and golden. Serve with Roasted Onion and Thyme Gravy.
Now that is good English food.
I know people who thought of English food as “bland and boring” until they had some of my, or my mother’s, well prepared English food! A dozen cooks can take the same recipe and come up with a dozen different dishes. I learned from my mother early on to do careful browning and to season as you go in order to build flavor. It makes all the difference. For example, a simple shepherd’s pie, done with care, is completely different from one that has been slapped together quickly.