Monday, 4 February 2013

A Tuesday Recipe - Cheats' toad in the hole

I haven't put the recipe on the TAB because this really is cheating but I have produced different ways of presenting the dish in an effort to make it more interesting. Traditional Toad in the Hole is very tasty on its own but doesn't save well or reheat so what I've produced overcomes those difficulties as the Yorkshire pudding and sausage are cooked fresh each day.

This was the first effort at the traditional meal. Just to come clean the Yorkshire puddings are from the well known 'Aunt Bessies' brand. The sausages pay lip service to the need for healthy eating and are Cumberland Sausages with reduced fat and estimated to provide 75 calories when grilled which they were in all three of these meals.
On this plate you see mashed potato quenelles and roasted carrots and parsnips and the puddings sit atop turnip fondant.
The turnip fondants are made by cutting 1" rounds of turnip, peeling and shaping them. Melt butter and crushed garlic along with some fresh thyme in a pan and brown both sides of the turnip rounds for 3 or 4 minutes. Prepare some chicken stock and boil the turnip rounds for a further 15 - 20 minutes. They should still be firm but not hard. Then serve.

 The 'Toads' are the same but this time the mashed potato quenelles have whole grain mustard, there are carrot and turnip mashed quenelles and boiled parsnip.

Finally, quenelles of mashed carrot and turnip alongside parsnip and potato mashed together and shaped into quenelles. 

Each dish is served with gravy. The mashed vegetables can be garnished in a variety of ways but I have stuck to salt and black pepper. The potatoes are boiled, drained then left in the pan to rid them of excess water before adding milk and butter.

Perhaps I should get out more but I found this piece of news really interesting.

A skeleton found beneath a Leicester car park has been confirmed as that of English king Richard III.

More on this tomorrow.

God Bless