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Toad in the hole! Not just a pub!

Good comfort food for when the cold winds of December blow. W

Foodies Ian Leatt

ith the cold winters fast approach- ing and the festive season with its copious amounts of food, how about

something a little different. A staple for many from across the pond; not only quick to prepare and cook but very easy on the pocket. From days of old when the Yorkshire was

initially introduced as an appetizer loaded with thick gravy to fill you up, (times were hard). To a regular on the Sunday table with roast beef. Te Yorkshire has not really evolved much but served in the house would most definitely be a feast fit for any king who dare knock on the door. If you have a little time, and are looking for a

real home treat delight give this a go.

Toad in the Hole 1 ½ cups flour 4 eggs Pinch of salt 1 cup of milk 2 tablespoons extra virgin olive oil 8 sausages

Te trick here is to make the mix and let it

rest first. Sift the flour into a large bowl and add to this the eggs, milk, pinch of salt. Mix well and leave to rest. Panfry the sausages until golden brown,

then leave to one side. Using a large glass oven proof dish pour in your olive oil and brush all over the inside of said dish, then place in a pre-heated over at 375F. After several minutes remove from the oven and pour in your York- shire pudding mix. Place your sausages evenly inside the mixture then return to the oven. Cook for 30 – 40 minutes or until the York-

shire has risen and is a nice golden brown. Ten remove from the oven. When serving I usually have mashed pota-

toes, a vegetable of choice and a nice onion gravy. Ian Leatt is general manager of Pegasus

Publications. Creditaid can help. We are local, licensed and bonded. BECOMEDEBT FREE 204.987.6890

BOOK A FREE CONSULTATION! December 2015 Suite 301 - 2200 McPhillips St., Winnipeg, MB R2V 3P4 Smart Biz 19

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