What's for supper - Second Course

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cerebus said:
Did you do the IKEA recipe?
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For the "gravy" it was pretty much exactly the same. Except I used more cream and less beef stock.

For the meatballs I just made basic beef meatballs with salt, pepper, grated onion, egg, mixed herbs and breadcrumbs. No pork mince or all spice.
 
Supper time: Gyoza & the best ramen in singapore.
 

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Toad in the hole with steamed broccoli and onion gravy.

Excuse the slightly cremated corners.
Asked wife to switch off the oven while I finish the gravy. She goes and switches on the top grill element. :mad::mad::mad:
Literally a minute later I spotted smokiness coming from the oven and it was too late. Perfect golden colour all round ruined.

Luckily it was just those corners that were higher than the rest of the dish that got a quick taste of hell before I saved it.

Apoc-8751.jpg

Apoc-8754.jpg
 
APoc184 said:
Toad in the hole with steamed broccoli and onion gravy.

Excuse the slightly cremated corners.
Asked wife to switch off the oven while I finish the gravy. She goes and switches on the top grill element. :mad::mad::mad:
Literally a minute later I spotted smokiness coming from the oven and it was too late. Perfect golden colour all round ruined.

Luckily it was just those corners that were higher than the rest of the dish that got a quick taste of hell before I saved it.

View attachment 547523

View attachment 547525
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How is it you can have toad in the hole but you make your pizza bases with chicken?
 
bwana said:
How is it you can have toad in the hole but you make your pizza bases with chicken?
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Haha. I'm man down with bronchitis.

Can't exercise and feeling sorry for myself so kicked the diet to the curb until I finish this course of antibiotics and cortisone. So decided to try a few things.

Thanks for the idea now. Probably going to make a pizza tomorrow or Saturday.
 
APoc184 said:
Toad in the hole with steamed broccoli and onion gravy.

Excuse the slightly cremated corners.
Asked wife to switch off the oven while I finish the gravy. She goes and switches on the top grill element. :mad::mad::mad:
Literally a minute later I spotted smokiness coming from the oven and it was too late. Perfect golden colour all round ruined.

Luckily it was just those corners that were higher than the rest of the dish that got a quick taste of hell before I saved it.
Click to expand...

Please tell me you didn't use cheese grillers
 
Aw apoc now im so lus for toad in the hole, i haven't had it in about 10 years. That shall be on next weeks menu!
 
cerebus said:
It's great, the key is to make sure the cooking dish is spitting hot before pouring in the batter
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Indeed. When pouring in the batter there should be an instant reaction and insane sizzle.

I don't have a gas stove so can't use any of my roasting pans to get it super hot over the flame like some recipes call for.

So I just cranked the oven up to max, got the glass dish crazy hot by putting it in the oven straight under the grill element on the very top rack. Sizzled the sausages in it for a few seconds, then batter in and straight back in the oven,dialing back on the temp for the 25min cooking time.
 
Peder said:
Do you have a recipe?
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cerebus said:
https://www.jamieoliver.com/recipes/pork-recipes/toad-in-the-hole/

Serve with a good onion gravy and roast veg, and for the love of all that's holy use real English sausages
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I can't remember now exactly which one I used but I did read the Jamie Oliver one too.

Was also very easy to follow ones on the BBCFood site.

For the gravy I just thinly sliced onion. Into pan with butter and sprinkled some sugar over and left it to slowly caramelise for about 20min.

Added flour and cooked it for a minute or two before adding some garlic and then quickly after the beef stock. Reduced until a thick and hearty gravy. Added a splash of Worcestershire Sauce and some pepper for added flavour.
 
APoc184 said:
Added flour and cooked it for a minute or two before adding some garlic and then quickly after the beef stock. Reduced until a thick and hearty gravy. Added a splash of Worcestershire Sauce and some pepper for added flavour.
Click to expand...
Never been able to find a decent stock cube in SA - what do you use?
 
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