sapo in the hole

(sapo is Spanish for toad)

We had some snacking chorizos left from this month’s Discover Unearthed tasting box – they’re the first thing we’ve had from them that we didn’t really like, so after the first taste, we decided to cook something with them. And thus a chorizo toad in the hole was conceived.

I made a batter from 3oz wholemeal flour, 1 egg, good pinch of salt, 5oz of semi-skimmed milk. This batter was in itself an experiment – I’m trying to cut down on white flour – and it worked very well.  Cooked down the chorizos in a little oil on the hob first and drained off the excess, then added the batter, and bunged it in the oven at gas 7 for about 30 minutes – came out lovely!

While it was cooking, I bunged a finely sliced onion in the Remoska with a little olive oil, then at the end turned it into onion gravy with the aid of some cornflour and a beef stock cube. Consumed it all with steamed cabbage.

One thought on “sapo in the hole”

  1. Thank you so much, this was a good read. I was actually born in Madrid ( not telling you what year though!) but moved around europe and lastly settled in the UK when I was 6. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to get me going or something. Funny, how I dont remember anything except the smells,isn’t it! I actually found a whole website dedicated to spanish recipes, which gave me great delight and thought I ought to share with your readers. Anyway, thank you again. I’ll get my son to add your website to my rss app…

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