Food, glorious food... done my way. Pretence of perfection

Monday, February 12, 2007

Toad in the Hole á la Nazca

No, that's not toad in the hole (TITH), that is where the story begins. Tempura. I usually make my own batters, but wanted to see what the packet stuff could do. I wasn't going to buy rice flour, I still have loads of other flours I need to get rid of (space is a concern...).

The tempura turned out really well, I got some raw tiger prawns, broccoli, button mushrooms and courgettes to fry. Mmm crunchy goodness.

Much crispy goodness later, I still had some mushrooms, courgette and batter left. Believe me, there was no room left in the inn!

I'm not the biggest fan of courgettes, I very rarely buy them. Watery and just a little dash of flavour. They were nice battered, but not as good as the competition.

I also had gone mad when buying sausages in the butchers, they had Toulouse, and black pudding sausages. I couldn't choose between them, so I bought both x-D

What better way to get rid of a few sausages that to TITH them. None! I hear you cry. (PS I've been reading lots of Cream Puff recently, her style is catching... you may have noticed).

So, there's a normal Yorkshire pudding mix (125ml/4oz flour, egg, salt and milk), with a little tempura mixed in (I kept it in the fridge), with the Nazca bit: paprika, S&P, garlic and fresh parsley. Lots of parsley. Waste not, want not.

I stir fried the courgette and mushroom to give them a little colour, and to cook off some of liquid in them.

I put a big ceramic dish in the oven on 230C, with a little sunflower oil and a dash of olive oil. Heat is key hear, I need the oil to get smoking hot rather than just burn. Then added the sausages. Put it back in the oven. A few mins later I whipped it out again to put in the courgette and mushroom mix. Maybe the constant opening didn't help, put I think it helps the dish recover from the cold sausages... anyway, once it was hot again I whipped the dish out and poured over the batter mix. Rolled it around, making sure there was a good even coating and put it back in the oven quick like!

20-30 mins later it was ready. I think the Tempura helped it crispen up, it wasn't as soggy as usual. The courgettes were nice and sweet, and the batter nice and herby. And the sausages...?
Mmmm sausagggggge *drools*


Ivonne said...


You had me at the tempura. I just love anything fried. Love it! And a man that knows how to make a real tempura batter is a winner in my books.

And the sausages ... sigh ... England is too far!

Nazca said...

The idea is eventually make my own tempura, with the proper ingredients. I just use your average ale batter usually.

Cat B said...

careful Naz, you'll be getting marriage proposals soon ;)

Nazca said...

Good job I didn't mention the chocolate torte hey? ;-)