UK

This week I decided to go British with my menu! I am a huge fan of many british tv shows, including Torchwood, Merlin, Sherlock and last but definitely not least Doctor Who, so I decided to try out some british foods. One I had made and tasted before: scotch eggs, which are a hardboiled egg covered with ground sausage, breaded and fried, but I wanted to try something I had never had before, Toad in a Hole. The name might sound funny, but it's really just sausages baked in a yorkshire pudding, and I got the idea to do it from one of the latest doctor who episodes "The Power of Three" wherein the Doctor says, "Who do you think invented Yorkshire pudding?.... Pudding, yet savory. Sound familiar?". After hearing how he had invented it, well who could resist trying it? ;)

All in all it was a very enjoyable meal, although very very rich and full. I would not suggest cooking all 3 for one meal! Separate them, add a vegetable or salad or something and together it'll make a nice meal :) Enjoy!

Scotch Eggs

• 1 pound pork sausage meat
• 2 teaspoons Worcestershire sauce
• 4 hard-cooked eggs, peeled
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 1 quart oil for deep frying

In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper in a separate bowl; mix into the sausage.
Divide the sausage into four equal parts (You can try to stretch this farther and do 5 or 6 eggs like I did). Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

Toad in a Hole

• 1 1/2 cup of all purpose flour
• 1 scant teaspoon Kosher salt
• Pinch of freshly ground black pepper
• 3 eggs, beaten
• 1 1/2 cup milk
• 2 Tbsp melted butter
• 1 Tbsp vegetable oil
• 1 lb of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes. Coat the bottom and sides of an 8x12 or 9x9 casserole dish with vegetable oil (we use high smoke point grapeseed or canola oil). Place a rack in the bottom third of the oven and put the empty dish on the rack. Preheat the oven with the dish in it to 425°F. While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides. When the sausages have browned, and the dish in the hot oven, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden. Enjoy!