British food is not something that I eat a whole lot of. Saying that I don’t think British food is something British people eat a lot of either. So rooted is the modern culture in the curry houses and Chinese take aways, the sushi and Mexican, the diners and Italians that there seems to be a collective loss (from both Britain and Ireland) of our culinary heritage. A loss of the food we would have eaten even just fifty years ago.
One dish that I have always wanted to try from that kind of era is Toad in the Whole. A combination of cheap sausages, a few onions and some Yorkshire pudding batter. Perfectly British. Perfectly moreish.
12 Small Smoked Sausages
3 Cloves of Garlic
2 Red onions
1 Stalk of Rosemary
1 Stalk of Thyme
1 Tsp Fennel Seeds
-Prick the sausages a few times and get them into a square roasting dish.
-Pick the leaves from the thyme and rosemary and add them to the dish.
-Peel and roughly chop the garlic and add that along with the fennel seeds into the dish.
-Lastly go in with the onions, peeled and sliced thickly.
-Season well and cover with about two tablespoons of sunflower oil. Give it a good mix making sure everything is coated well.
-Place into a preheated oven at 180 for about twenty minutes.
-Give them a shimmy about and if they need more time let them cook a little longer.
-While they are in you want to get your batter ready.
-Place the eggs, milk and flour into a large mixing bowl.
-Beat them just enough to bring them together as a batter.
-When your sausages are done, pour the batter into the dish and get it quickly back into the oven.
-Keep them in the oven, without opening the door at all, for 25 minutes at least. Keep checking it every few minutes after the 25. It should be risen and golden and crispy on top and soft to the touch.
Serve this up on its own as a lunch or with peas and roasted carrots for a cheap alternative to the Sunday roast.