MR TOAD IN THE HOLE

NO WONDER THIS IS SUCH A BRITISH FAVORITE, EXCELLENT LOCAL PORK SAUSAGES, BATTER WITH EGGS FROM THE GIRLS AND POTATO'S FROM THE GARDEN

HISTORY STATES, THAT ON A FAMOUS SCOTTISH GOLF COURSE A GROUP OF GOLFERS WERE UNABLE TO FINISH THE 18TH HOLE DUE TO A TOAD POPPING OUT OF THE PIN HOLE, MOST DISGRUNTLED, THE CHEF DECIDED TO MAKE THEM THIS DISH TO CHEER THEM UP AND HENCE TOAD IN THE HOLE WAS NAMED 

CREAMY BUTTERY FLUFFY MASH WITH ONION GRAVY, PEAS & TOAD IN THE HOLE

TOAD IN HOLE BATTER
200g plain flour
200g milk, (weigh the milk)
200g beaten eggs
Salt & pepper

Brown off the sausages, place a roasting tin in a hot oven, 200 degrees, beat the eggs into the four, then whisk in the milk & season well.  Pour the batter into the hot hot tin really fast, throw in the sausages and get the tin back in the oven, don't be tempted to open the oven door.  Cook for approx 30 minutes.

PERFECT MASH
King Edward potato's
Butter
Cream
Salt & pepper

Boil or Bake the potato's whole, leave to cool slightly and rub off the skins.  Push through a ricer into a pan of warm cream & melted butter, and mix well, season to taste.

ONION GRAVY
3 large onions sliced
2 tsp sugar
Dash ooil & butter
Chicken stock
1 tbsp butter mixed with flour

Melt the butter in the ooil, gently pan fry the onions for approx 20 minutes, add the sugar and caramelized for another 10 minutes until they are deep in colour.  add the chicken stock and simmer to thicken, if you need a thicker gravy add some of the butter flour paste and whisk in well, taste and adjust seasoning with salt, pepper & sugar.