6 Nations of Food – (English) Toad In The Hole, (Irish) Champ and Onion Gravy

Ok so yet another hairbrained idea, I thought I’d honour the six nations by making “The Six Nations of Food”. My first two nations are Ireland and England, I’ve made Toad In The Hole and Champ.

Toad In The Hole

An old school classic, Toad in the hole is a traditional British dish made up of Sausages in a Yorkshire, it is often served with onion (hence why I’ve made onion gravy lol). Wikipedia states that the origin of the name “Toad-in-the-Hole” is disputed. Some suggest that the dish’s name comes from its resemblance to a toad sticking its head out of a hole.

Champ

Champ represents the Irish team in the Six nations and is a dish of inexpensive ingredients, it’s made by combining mashed potatoes and chopped spring onions. According to Wikipedia some areas the dish is also called “poundies.

The Recipe

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Ingredients

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Ingredients

To make this you need nine ingredients, the majority of which are in people’s larder, freezer or store cupboard. As you can see the batter is flour, milk and eggs, sausages are the star of the show, and a stock cube and onions for the gravy. There’s also 500ml of water missing from the photo above.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The process of making the Yorkshire Pudding batter

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The process of making the Yorkshire Pudding batter

I made the Yorkshire pudding batter using Brian Turner’s recipe, it’s so easy and, as you’ll see later really effective. You measure out the flour, milk and eggs in the same cup same quantities of everything. I used approximately 200ml of flour milk and eggs, it was roughly four eggs and one yolk. I know that sounds like an excessive amount of eggs but trust me it’s worth it.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Seasoning the Yorkshire Pudding batter

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Seasoning the Yorkshire Pudding batter

Mix thoroughly to ensure you haven’t got any lumps, if you do have lumps (like I did) pour the batter through a sieve to get rid of any lump bits. Season well with salt and pepper and mix, place in the fridge for half an hour or so to rest. I’ve just seasoned with salt and pepper but you could put herbs in or a spice to give the batter a bit of a kick – the world’s your oyster Yorkshire Pudding.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Oil in the frying pan ready for the sausages

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Oil in the frying pan ready for the sausages

Add some oil to an oven proof dish and place it in the oven 220oC and allow the oil to get hot. Place some oil in a frying pan and allow it to heat up, you can use vegetable oil and butter if you want here, but don’t use butter on its own.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Frying the sausages

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Frying the sausages

Place the sausages in the frying pan, be careful they spit – I nearly lost an eyebrow doing this. Cook them on all sides until they are brown, you don’t want to cook them all the way through yet. Once cooked put on a plate for later…. keep the pan we’re going to make our gravy in that.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Chopped onion ready for the gravy

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Chopped onion ready for the gravy

Chop the onions into half moons and then cut them into strips, you don’t want them to fine because we’ll be cooking them slowly. We’ll be cooking them on a low heat to allow them to caramelise.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The sausages in the tin ready for the batter

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The sausages in the tin ready for the batter

Check on the oil in the oven, if it’s hot take it out and place in the sausages. Remember to keep the oven door closed so that you don’t lose any heat.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Pouring the batter in to the tin

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Pouring the batter in to the tin

Take the batter out of the fridge and pour into the ovenproof dish. Because the oil is hot, be careful!

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The sausages move with the weight of the batter

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The sausages move with the weight of the batter

Pour all the batter in, remember that the oil is hot so be careful, if it’s hot enough the batter will start to cook as your pouring it.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Toad In The Hole ready for the oven

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Toad In The Hole ready for the oven

In the last picture you’ll notice that the sausages had slipped because they were carried by the batter. Straighten them up otherwise you’ll have one area of sausage and nothing elsewhere. Put the dish back in the oven to cook, I cooked it on the middle shelf for around half an hour, it may need more it may need less, every oven is different.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The process of making the onion gravy

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The process of making the onion gravy

Add some more oil to the pan if needed and fry the onions low and slow, when they start to soften and become a little sticky. Next sprinkle over a dessert spoon of flour, you can use regular plain flour here, I used self raising because that’s all we had. Stir the flour through the onions so that the onions are covered in flour.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Beef stock made with a stock cube for the onion gravy

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Beef stock made with a stock cube for the onion gravy

In a mug/jug pour 500ml of boiling water and add a stock cube, I season the stock now so that the salt and pepper is evenly distributed around the finished gravy.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Toad In The onion gravy thickening nicely

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Toad In The onion gravy thickening nicely

Pour the stock into the frying pan with the onions and stir continuously, try and pick up the sticky bits of sausages that were left behind. Cook until there is no taste of flour, I was really proud of this, I know it’s not what people would call “proper gravy” but oh my it was nice! Deep rich flavour of the onion and a silky smooth texture, not that I’m boasting or anything.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Toad In The onion gravy ready for serving

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Toad In The onion gravy ready for serving

I bought this gravy boat yonks ago and never really get to use it, until now, how good does the gravy look in it???

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Yorkshire Pudding in all its glory

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Yorkshire Pudding in all its glory

When it’s ready take the Toad In The Hole out of the oven, this one took on a life of its own. It was huge, I knew Brian Turner was a legend, and a chef I’m a massive fan of but wow… he knows his stuff!

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Yorkshire Pudding and onion gravy in all their glory

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Yorkshire Pudding and onion gravy in all their glory

You could just eat it like this, rip bits of the Yorkshire pudding off and dip it in the piping hot gravy, but as we’re civilised human beings…. I made champ to go with it.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Ingredients for the Champ

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Ingredients for the Champ

I’ve covered this on the blog before, it accompanied my Stunning Spiced Sausage Stew champ is so easy to make, Sharon my carer suggested it to me a while ago and made this way, it’s quick and easy.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The potatoes in the microwave

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The potatoes in the microwave

Prick the skin of the potato in several places and then cook on high heat for 10 minutes or more, you want the potatoes to be soft and fluffy when they are ready.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Finely chopped spring onions for the champ

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Finely chopped spring onions for the champ

Finely chop a spring onion and set it aside ready for the potatoes. I’ve only used two spring onions here, really speaking I could have probably used another one or two.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The process of making the champ

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The process of making the champ

Here we go, this is the straightforward bit, the jacket potatoes are cooked, the potato is soft and fluffy. Scoop the inside out, and place in a bowl, then add the spring onions and stir through, next add the milk and butter and combine all the ingredients together. I’ve used more milk here than I wanted, why, well because I’m heavy handed lol

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The whole meal ready to eat

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The whole meal ready to eat

This was stunning, I really enjoyed the whole process, anyone can make Yorkshire Pudding, it really is that easy, and so was the gravy, oh and the mashed potato was simple to, win win! The photos are not doing the meal justice at all because the Yorkshire Pudding was crisp and well risen, the mashed potato had a great hint of onion and was fluffy and the gravy was rich and deep in flavour.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy

Give this one a go, it won’t disappoint I promise, it reaffirms my belief in TV Chef’s because this was Brian Turner’s Yorkshire Pudding batter recipe was amazing. If you do give it ago let me know.

Waste Not Want Not Wednesdays

Waste Not Want Not Wednesdays

I’ll be back on Wednesday with “Waste Not Want Not Wednesday” sharing my Gazpacho recipe from our Mother’s Day meal this year. I’m not going to be publishing the step by step recipes on the day, I will be writing them up and adding them at a later date.

Remember to get in touch, you can visit our social media pages below, or subscribe to the blog for regular updates.Wheelie Good Meals Social Networking

See you Wednesday

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Stunning Spiced Sausage Stew

Stunning Spiced Sausage Stew

Hapus Dydd Gŵyl Dewi or Happy St David’s Day as they say over the boarder! I’ve also got to give a big shout out to the Famous Graham, my long suffering brother-in-law and inspiration behind Graham’s Caramelised Red Onion and Goats Cheese Tart! I have no doubt Graham will have another wheelie good feature before too long but for now Happy birthday and have a great one, being married to my sister and being Alice’s’ dad you deserve it lol! Ok so there’s nothing Welsh from me today… yet!! Bu the sausages in this recipe are Welsh, it’s always a bonus, and we won yesterday which was a damn Skippy result!

So here we go, ingredients and equipment are pictured below. Not all the ingredients are shown on the pictures but download the list and you’ll see what you need.

Some of the Stunning Spiced Sausage Stew Ingredients

Some of the Stunning Spiced Sausage Stew Ingredients

Some of the Equipment Required For Spiced Sausage Stew Ingredients

Some of the Equipment Required For Spiced Sausage Stew Ingredients

You’ll all remember the “Schwartz” Cajun Sausage and Butterbean Stew I created some time ago, this is an interpretation on it… one big thing though, there’s no flipping butterbeans! It’s another warm winter dish and could well become a classic in my household (well with my mother and I anyway). Key to this recipe is time, take your time cooking it to build the flavours, it’s a comforting dish full of flavour, you will really enjoy it. Serve this with rice, mashed potatoes or rice.

Spiced Sausage Stew Preparing The Ingredients

Spiced Sausage Stew Preparing The Ingredients

Ok, where to start, well chop the onions in half and then into slices, cut the carrots into circular medallion shapes. Once you’ve done that take the garlic cloves and cop them up finely – measure out the ‘erbs and spices (I’ve dropped the ‘h’ to the annoyance of those close to me) and set them aside.

Cooking the meat for the Spiced Sausage Stew

Cooking the meat for the Spiced Sausage Stew

The picture above shows the three meat related steps to preparing the casserole. You need to cook the lardons in the oil (don’t use as much oil as I have – I was a bit heavy handed)! Once you’ve browned the lardons transfer them to the casserole dish and add the sausages and brown them. The sausages in the pictures above have been skinned, I hate, no wait did I say hate I feckin’ detest sausage skin, so I get rid of it at any given opportunity. Brown the sausages off and then add them to the casserole dish with the lardons.

Early Stages Of The Cooking Process While cooking Spiced Sausage Stew

Early Stages Of The Cooking Process While cooking Spiced Sausage Stew

This is the fun bit… flavour building, take time it’s worth it, I haven’t rushed this dish so not sure what it’ll taste like but honestly it’s brilliant so take your time. Once you’ve transferred the sausages and lardons to the casserole dish, add the onions and garlic to the frying pan and cook slowly until they’ve softened. Then add the carrots and cook slowly, as you’re going to cook this in the oven you don’t need to cook it for long, just allow it to soften. Once you’ve cooked everything add the herbs and spices and stir thoroughly to allow all the flavours to cwtch up with each other and become friends. You should take your time at this point , raw spices are not nice to eat!

Adding Tomato Purée Makes All The Difference To My Spiced Sausage Stew

Adding Tomato Purée Makes All The Difference To My Spiced Sausage Stew

Now flavour wise, if you’re talking about disability, then disability sports comes to mind! At the moment we have a national athlete with disabilities in our pan…. with the step above we’ll have the making of a Paralympian! Add the Tomato Purée and stir thoroughly, you need to cook this out because of the acidity in it it’s good to leave it cook.

Different stages of cooking the Stunning Spiced Sausage Stew

Different stages of cooking the Stunning Spiced Sausage Stew

Now hear this, now hear this, this is where the gold medallist of the Paralympian world comes in! It’s flavour time! After the Tomato Purée has cooked out add the tinned tomatoes and stir thoroughly give that time for all the flavours to meld. Next you’ll need to add the stock cubes – make sure you crush them up thoroughly and then stir it thorough. The add as much water as you want, in the recipe I say to add a pint of water/stock – that’s up to you! You all know I like a sauce/liquid with my food so I probably added a pint and a half but you add what feels right to you.

Before and After the Stunning Spiced Sausage Stew has been cooked

Before and After the Stunning Spiced Sausage Stew has been cooked

Ok now we’re at the end of the process, well… nearly! Place the frying pan contents into the casserole dish with the sausages and the bacon lardons, cook in the preheated oven for 15 – 20 minutes or until you are happy that everything is cooked thoroughly. Serve with buttery mashed potatoes mixed with finely chopped spring onions.

Stunning Spiced Sausage Stew served with Creamy Spring Onion Mashed Potatoes

Stunning Spiced Sausage Stew served with Creamy Spring Onion Mashed Potatoes

Remember if you want to cook this recipe you can download the step-by-step instructions hereNext week we’ll have a review for Time-Saving Tuesdays and a recipe later on in the week. Happy St David’s Day to all my friends and family, Welsh or not, happy birthday Graham and I hope everyone enjoyed the rugby yesterday!
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