Post by Big Joe on Dec 8, 2023 14:12:27 GMT -5
Was on the phone with the aunt while she was cooking and got this as she made it. I have had this a few days, but it took me that long to convert everything back to US measurements and to test it. Anyway, I tried this this morning and it's kind of nice, different but tasty. I made it once with an English recipe - trust me there is a difference LOL. The old girl has developed the Scottish attitude toward some things English and I think she has learned a few words in Scottish that could be ugly if I knew (understood) what she said LOL. I'm still hung on the fact they eat way more fresh foods than we do - as in she only has a very small fridge to keep things in. You know milk in 1 liters and 6 eggs to a carton and other differences LOL. Most recipes for this I found use sausages for the toad but according to her this is the Scottish recipe and I best not mess with it much. Would I do that LOL
Anyway here is what I wrote down and fixed for us.
Toad in the Hole
3 large eggs, beaten
1 1/2 cups self rising flour
1 1/4 cups milk
pinch of salt
1 lb rump steak (beef roast) cubed (bite sized cubes)(stew meat)
tallow (bacon grease)
Fresh or dried herbs of your choice
Make the batter using the eggs, flour, milk and salt. Set aside for 1 hour.
Preheat the oven to 425ºf.
Add the bacon grease to a 8x13 baking dish and place in hot oven while you are dicing the beef. If you are using precut beef then the time is about 5 minutes or until the dish gets hot enough to melt the grease and then some. Do this to create a nice crust and to get the better it rise properly. It needs to be sizzling hot when you add the batter.
Sear the meat in a skillet with some grease while dish is warming.
When dish is ready add half the batter then spread the beef bites all over, Here is where I add my herbs, I usually go with rosemary and thyme but go easy you can overdo it. You want to taste the herbs with the beef not the other way around, then add the other half of the batter. And for God's sake boy leave the hot peppers out, yep she said it.
Place in oven and do not open the door again for 30 minutes unless its burning. Or it will deflate. Allow to cool a bit to help with not burning you mouth.
Ok my changes would be marinating the meat to give it more flavor, but its taste did shine in this. Her choice of herbs is ok but I think we need to play with it to fit us better. And would buttermilk help with the batter, you know cause it to fluff better.
Anyway here is what I wrote down and fixed for us.
Toad in the Hole
3 large eggs, beaten
1 1/2 cups self rising flour
1 1/4 cups milk
pinch of salt
1 lb rump steak (beef roast) cubed (bite sized cubes)(stew meat)
tallow (bacon grease)
Fresh or dried herbs of your choice
Make the batter using the eggs, flour, milk and salt. Set aside for 1 hour.
Preheat the oven to 425ºf.
Add the bacon grease to a 8x13 baking dish and place in hot oven while you are dicing the beef. If you are using precut beef then the time is about 5 minutes or until the dish gets hot enough to melt the grease and then some. Do this to create a nice crust and to get the better it rise properly. It needs to be sizzling hot when you add the batter.
Sear the meat in a skillet with some grease while dish is warming.
When dish is ready add half the batter then spread the beef bites all over, Here is where I add my herbs, I usually go with rosemary and thyme but go easy you can overdo it. You want to taste the herbs with the beef not the other way around, then add the other half of the batter. And for God's sake boy leave the hot peppers out, yep she said it.
Place in oven and do not open the door again for 30 minutes unless its burning. Or it will deflate. Allow to cool a bit to help with not burning you mouth.
Ok my changes would be marinating the meat to give it more flavor, but its taste did shine in this. Her choice of herbs is ok but I think we need to play with it to fit us better. And would buttermilk help with the batter, you know cause it to fluff better.