….. since I actually wrote anything, but feel I want to revise my blog. However, it will take a different form from what was the original idea.
Life has been extremely busy as my hubby went back to work and time for cooking something from another part of the world was put on the back burner. We still eat a variety of different foods, but often, in the week, we cook something quick. Weekends can be a little more extravagant, but time, due to unforeseen family circumstances, has made it difficult to research and write.
Therefore I have decided that I will research the food we are eating and try and find interesting facts out and also share our recipes…Maybe they will be different from what you are used to or how you cook the recipe.
Tonight we are having : – Toad In The Hole
I know it is a popular and everyone probably knows how to make it…Our recipe is slightly different to the norm and I will share that with you shortly.
Toad in the Hole is a traditional English dish and can also be known as “Sausage Toad”. It normally comprises of Sausages and Yorkshire Pudding Batter usually served with onion gravy and vegetables. Historically, this yummy dinner has also been prepared using other meats, which would probably have been something such as lamb’s kidney and maybe rump steak.
Here in Britain we thrive on curiously named dishes, such as: “spotted dick”, “bubble and squeak”, “Laver bread” – which isn’t bread, it’s seaweed, “Bedfordshire Clanger” and “stargazey pie”.
It is quoted that:-
Toad in the hole, a homely dish of sausages cooked in batter that has perplexed etymologists almost since it first started appearing on our tables over 200 years ago.
Leah Hyslop 2013
The name of this fabulous British dish has baffled many, but Mrs Beeton described this dish as a
homely but savoury dish
Sausages are a fairly modern ingredient and quite a way into the 20th century many recipes talk about different kinds of meat being used in the dish, but not sausages. Today it would only be made with sausages and not other meats at all.
In 1787 we see the first mention of this popular dish by its name within “A Provincial Glossary” by Captain Francis Grose. It was named “Toad in a Hole” but he goes on to describe the dish as “meat boiled in a crust”. Research has shown and suggested that he may just be inexperienced in cooking as no one else talks or mentions anywhere boiling or a crust.
In a letter to a friend some ten years later the novelist Fanny Burney quoted a conversation that she recently had had with Princess Augusta, who said…..
she never saw the dish without feeling angry about “putting a noble sirloin of beef into a poor paltry batter-pudding”.
Around 1861 when Mrs Beeton published her well known book “Book of Household Management” created a recipe that was close to a steak and kidney pudding, although she used batter which would create something similar to that of Toad in a Hole. It would appear that in years gone passed any bit of meat could be used and varied greatly.
Further reading on this can be found here
Far from popular belief, there is no record of the dish ever being baked with toads substituting the meat.
Emma goes onto say that there maybe a story that could go on to rationalise the derivation of the name, but then says that this is probably nothing more than a “Local Legend”. It as been said that our fabulous, comfort food dish commences in Northumberland, in a town called Alnmouth.
It is apparently a story of the local golf course, that was suppose to be swamped with “Natterjack” toads.
It is said that during a golf tournament, a golfer putted his ball only for it to jump back out of the hole, before, what can only be described as, an angry toad reared its head from the hole, that it had been sleeping in. In the hotel where the golfers were staying relayed this story back and the chef at the hotel invented a dish to look like this hilarious incident, baking sausages in a Yorkshire pudding batter which would look like toads peeking their heads out of the golf holes – and hence Toad-in-the-Hole was derived.
There is probably a lot more out there about this dish, but I think for now you have ingested enough..
Make it yourself and share your pictures and recipes – if you would like me to research a favourite dish of yours then drop me a line…
My recipe/version of this well loved dish can be found in my recipes
Until the next time and thank you for your continued support…