You’ve been cooking toad in the hole wrong – chef’s trick adds extra flavour
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The days are getting darker and colder now that winter is nearly upon us.
Which means we’re over the salads of summer and we’re ready for some proper autumn comfort food.
A roast dinner and stews are always lovely, but they’re also high-effort.
So, what do you make on a busy midweek night when you crave something hearty and simple?
Well, toad-in-the-hole of course.
Fluffy Yorkshire pudding encasing meaty sausages with a side of veg and thick gravy – there’s nothing better.
But, how can you make your toad-in-the-hole so good you wow your family?
What's your favourite cooking trick? Let us know in the comments section…
Daily Star Online looked for the best ways to up the flavour and rise of your meal.
Executive chef Phil Neal, from the Saatchie Brasserie by Searcy’s offered up number of tricks, including four which will boost your pud’s flavour to the max.
Phil advised that you make your batter mix the day before and keep it in the fridge – that way when it hits the hot oil your Yorkshire is sure to fluff up.
Your baking trays should be heated to 220 degrees and filled with a neutral oil or beef dripping.
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So far, pretty normal, but here’s where you can up the ante.
Phil told the Daily Star Online Lifestyle team: “Adding chopped herbs to your mix is also a great addition.
Plus, he said: “Along with a good quality sausage I like to wrap mine in sliced pancetta or streaky bacon.
“And, drizzling my toad in the hole with truffle oil is a firm favourite.”
Phil continued: “Adding a knob of butter to your gravy when its boiling heightens the richness of flavour, and a touch of red wine is also great.”
We have to say that sounds utterly mouthwateringly delicious…
And, we’re going to try every single trick!
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