Toad in the Hole - An English Classic

A traditional English dish is Toad in the Hole. I know what you're thinking; no, it does not involve cooking any actual toads, frogs or other amphibians. This lack, funnily enough, does not make the dish any less delicious. Basically, Toad in the Hole is Yorkshire pudding with sausages added to it. It's traditionally served with gravy and vegetables, often mashed potatoes and carrots. The first records of this dish originate in the mid-to-late 1800's; in one of the earliest records, the cook simply included "bits and pieces of any kind of meat, which are to be had cheapest at night when the day's sale is over" (Charles Elme Francatelli, 1861). During World War II, a variation was created which substituted Spam for the sausages.

Toad in the Hole 

Ingredients:

-6 sausages

-6 oz plain flour

-2 eggs, beaten

-10 fl oz milk

-salt and pepper

-1 generous glob of shortening

In a large skillet, brown the sausages. Sift the flour into a bowl, make a well in the middle, and incorporate the eggs and milk. Season with salt and pepper. The batter should be runny and of a smooth consistency. In your oven, heat a large roasting pan containing the glob of shortening and the evenly spaced sausages at 425*F (220*C). When shortening is melted, pour the batter carefully around the sausages. Cook for 25-30 minutes, until the batter has risen and is golden-brown. Serve hot with mashed potatoes, carrots and gravy. The dish is most delicious directly after it has been cooked, so we recommend you eat it all immediately. You can eat salad tomorrow, breakfast, lunch and dinner, to make up for it, but just for tonight - enjoy!

Browning the sausages

The Yorkshire Batter

   

Freshly Caught Fish, From Hook to Grill

Whether you have fishermen in your family or are familiar with local fishmongers, freshly caught fish is delicious, healthy and often inexpensive. But what does one do with the slimy, flip-flopping fish dangling from a triumphantly held fishing line? It's distinctly whole, definitely alive, and looks a far cry from those neat little fillets available at the grocery store. Panic not - here are some simple instructions detailing how to get that big (or not-so-big) catch from hook to grill.

First, kill and then clean the fish. It's best to do the latter quite soon after catching it, preferable with a filleting knife and within reach of a hose or tap. Be sure to hold the fish with an old rag or towel to avoid any spines and fins. If you wish to scale the fish, use the blunt edge of a  knife or a scaling tool and run it from tail to head; this should send scales hurtling in all directions. The next step is to remove the head and tail. Cut down from the spine and around the gills when removing the head. Finally, carefully slice lengthwise along the belly of the fish and extract the entrails. Thoroughly clean the cavity and the rest of the fish with water and store it on ice or in a refrigerator until you are ready to cook.

When you are all set to cook and have your apron on, your fish scaled and cleaned, and your grill heating up, get out your favorite spices. We used salt, pepper, garlic powder, and a mixture of Greek spices. Rub the spices in the stomach cavity of the fish, and generously coat the outside with olive oil (and more spices if desired). Then set the fish on the hot grill and cook for about 15 minutes on one side and 10 minutes on the other, or until you deem it cooked. After removing it from the grill, serve the fish by taking off the skin and cutting the meat off of each side, moving the knife from the spine, in the center, to the top and bottom edges. Then you can sit back, relax, and enjoy your delicious catch!

 


       

Chef Jack's Chocolate Lava Cakes

Chef Jack's specialty is his famous lava cakes. Firm chocolate cake on the outside and heavenly gooey melted chocolate on the inside, they are rich perfection. We often joke that they will really impress some lucky girl, someday. Below is the recipe and part one of the video tutorial.



Part 2 of the Tutorial
Part 3 of the Tutorial

Chef Jack's Chocolate Lava Cakes

Ingredients:
-2 eggs
-50 g granulated sugar
-40 g flour
-140 g baking chocolate
-100 g unsalted butter

Instructions:
Preheat the oven to 400*F. In a bowl, beat the eggs and sugar with an egg beater until the mixture lightens in color. Incorporate the flour. Place a glass bowl on top of a small saucepan half-full of simmering water; be certain the water does not touch the bottom of the bowl. Gently melt the chocolate and butter, then add to the bowl and stir. Grease four medium-large muffin molds and distribute the mixture evenly between them. Cook in the oven for exactly 10 minutes, no more or less. Remove from the molds and serve hot with a sprinkling of powdered sugar through a sieve.