Скачать с ютуб British Classic Toad In The Hole - Lazy Weekender в хорошем качестве

British Classic Toad In The Hole - Lazy Weekender

In need of a hearty pick-me-up this weekend? Give this classic British toad-in-the-hole a try! Delicious sausages cooked in a wonderful Yorkshire pudding, served with cheesy mashed potatoes and a sumptuous caramelised onion gravy, mostly hands-off and all ready in under an hour. What's not to love? Get your very own Mr Spud (a.k.a. Spud Dude)! https://amzn.to/3RcaKum The ramekins are the essential to this recipe. If you don't have them, you can get similar ones from Amazon: https://amzn.to/3HVLiX4 (Note: the above are an Amazon affiliate links, I may earn a small commission on qualifying purchases). Yorkshire pudding recipe mentioned in the video:    • THE SECRET to PERFECT Yorkshire puddings   Recipe (Serves two) For the gravy: Peel and chop four white onions into rustic slices Melt 40g / 1.5oz butter into a high sided saucepan and add onions Season with a good pinch of salt (approx 1tsp), and add a pinch of sugar Stir to coat in the butter then reduce heat to lowest Cook, uncovered, for 30 minutes, lightly stirring occasionally Cover with a lid and continue to cook, stirring occasionally, for 10 more minutes until golden and caramelised Remove lid and increase heat to medium Stir in balsamic vinegar, perhaps two teaspoons Simmer until completely reduced then stir in 30g of flour Reduce heat to low and cook for five minutes, stirring lightly but frequently Gradually stir in 500ml quality beef stock ensuring no lumps Bring to a boil and reduce slightly until it reaches a good gravy consistency Check and adjust seasoning to taste, cover with a lid and keep warm until ready to serve Any leftover gravy will keep for a day or two in the fridge or can be frozen (follow manufacturer’s instructions). For the toad-in-the-hole: Batter recipe:    • THE SECRET to PERFECT Yorkshire puddings   Take two large ceramic ramekins, large enough to comfortably hold two sausages each Add in a good squeeze of Sunflower (or other high-smoke-point) oil Place in a cold oven and set to 220°C / 430°F, convection Allow to pre-heat to temperature and continue to heat oil for a further five minutes Once heated, remove from oven and add sausages Return to the oven for 5-10 minutes until starting to colour Working quickly, remove from the oven and add enough batter to cover the bottom of the ramekins, with a little extra if you prefer a softer bottom (I do!) Return to the oven and cook, without opening the oven door, for 30 mins For the mashed potatoes: Peel and chop three largeish potatoes into roughly 2.5cm / 1” cubes Rinse well until the water runs clear Place into a saucepan of cold salted water Bring to the boil and simmer for 20 minutes, until fork-tender Drain and allow to steam for 10 minutes Warm 100ml milk and melt in 50g of butter over gentle heat Add potatoes and mash until roughly mashed Grate in 150g-200g mature cheddar or other cheese of your choice (Optional, but great for flavour!) Add 1 tsp English Mustard Mash until well combined and smooth, to your liking Check and adjust seasoning with salt and white pepper, if liked To serve: Serving this dish in a pleasing-to-the-eye fashion is difficult – this is classic comfort food, designed to taste good, not look good! Simply place your toad-in-the-hole on a good-sized plate, add a dollop of mash, and cover with the delicious gravy. That said, if you want to go all out and plate it restaurant style, have at it! You could even post a pic of your plate in the comments below! #cooking #british #sausage #gravy #recipe #sundaylunch