(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.
Well, we couldn’t call it “toad”, as we used some of those teeny tiny cocktail sausages that needed eating up after the holiday.
Put the sausages in the oven at gas 6, in my ancient and beloved white enamel gratin pan which cooks Yorkshire Pudding like a dream, although it is a horror to wash up, especially now we have no dishwasher … I added a dollop of beef dripping, but you could use olive oil.
Made a batter by putting 3oz of plain flour and a pinch of salt – oh, and some ground black pepper – in a bowl, making a well in the centre, and beating in a whole egg. Then should have added 3oz of milk and 2oz of water, but the scales ran amok, so I’ve no idea what exactly I added – I just did the consistency by eyeball.
Once the sossies looked reasonably on the way to being cooked, about 20 minutes, probably, I ramped up the oven to the dizzy heights of gas 7, then poured the batter into the dish and bunged it back in for another 20 minutes or so.
We had this with the very last of the brussels sprouts I bought on Christmas Eve and HP sauce (in my case) and the last of the red cabbage (in Pete’s). Fab on a cold snowy night.