How To Make The Best Toad In The Hole.TheScottReaProject
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- čas přidán 12. 02. 2015
- Toad In The Hole Recipe,A true,Great British.classic dish.The ultimate comfort food.I kick it up a notch,by using my own,home-made, Beef steak and Guinness sausage,and of course That fantastic home made Yorkshire pudding batter,Its a killa combination,Top Notch Food Porn.enjoy
Watch me make those fantastic Beef sausages.(Sirloin steak and Guinness sausages ) From scratch,click on the link below.
• How To Make Beef Sausa...
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. - Jak na to + styl
I live in the American South. This is about to become a staple in this household!
I started watching you 3 years ago I gained 50 lbs.....Thanks.....
LMAO
😂😂😂
Brilliant! That really made me laugh milwaukeegregg. Not sure what 50lbs is in real weight but it sounds like it's worth it! :-)
Perhaps you need to do a poo.... a wheely big one!
lol, I haven't looked (and not sure I shall) but I can guess the other vids - roly poly, spotted dick, the big fry up...am I right?
also, what a load of euphemisms in British traditional cooking
For a perfect batter I was always taught the rule of “thirds”...so no matter what size your eggs (the only variable in the ingredients) then if you crack them into a measuring jug , then add the the equivalent amount of milk....empty these 2 into a mixing bowl , dry the measuring jug and then add the same measurement of plain flour and tip that into your mixing bowl and whisk it all up to make your batter...voila!
This way you aren’t tied to an exact measurement recipe that can fluctuate depending on the size of the eggs you use. The bigger (or smaller) the eggs the more (or less) of the other ingredients you will need to use.....let the egg volume be your recipe guide....a third of egg , a third of milk and a third of plain flour.....”thirds”
Im a bit late but thank you for that.
Exactly, and the more air you put in the better
Yeh same here equal volume of milk eggs and flour.. prick the pud.. helps with the collapse. Out of the oven,. but I be honest made kind of sad looking still tastes great . Biggest issue is not making the links dry.. not the taste of the pud..even not as nice of it can be.. but easy low cost tasty dinner .. even a not perfect pudding got a nice taste :) something about hat combo and the proper lard.. but my grandma was a war time cook immigrated to the us.. got links its either bangers ( not that you can get proper bangers) and mash.. or old not great but decent toad in the hole :)
Thanks!😀
I always use 2 eggs, the roasting dish has to be very hot
"im stuffed, need to go have a ly down in a dark room" i love you, scott
I'm African-American so i have never heard of this dish. but I thank my lucky stars for stumbling across this video cause I'm bout to make it my business to cook this up. I won't use as many pots as you...Hell, them onions can get cooked up in that skillet after the sausages as far as I'm concerned... LOL! But what I love is that: 1. It looks freaking amazing; 2. It's an example of home-grown gourmet/po' boy (poor man) cuisine that has roots in working class kitchens but rivals gourmet fare; 3) it's something that everyone in Western culture can relate to. Sausage, gravy, etc. makes sense to all of us yet it's so fun to see unique specialities from individual locations. Extra bonus: I'm gearing up for summer, so I will probably do a modified version cooked over an open fire using cast iron skillet and a Dutch Oven.
WTF does being a black guy have to do with never hearing of toads in the hole Just had to bring race into it didn't you Lots of white , Asian ,Native Americans and Mexicans have never heard of them either
Who gives a crap if you are African-American leave your racist crap to yourself in your house!
Y'all got more triggers than the Tanner Gun Show. Lighten up!
Don't worry man, I think its cool that someone in another country is trying this British classic. Hope you like it and tell all your friends so toad in the hole takes over the US!
Did you try it? How did it come out? Yorkshire pudding is surprisingly delicious. I hope it was a hit with everyone.
Dear Lord. Why did I watch this?! I actually opened my mouth when he offered me the choo choo.... T_T
+SmoothRide Scooter lol only chef in my life is me. but I realize now that my comment sounded dirty lmao.
I'm still laughing.
yer subs are retarded
says the person who reads them and then posts..........
HAHAHAHAHAHA!!!
I shouldn't be watching this before bed, now I'm hungry
nick maggs damn right :(
Dang it! It's 11pm and I'm dreaming of having this tomorrow.
I've got some venison sausages in the fridge and now I know what I'm going to do with them :D
Saw this video in the morning and decided this dish was going to be breakfast. Made it in two personal-size souffle dishes - one for me, one for my son. My son says, "If this is English cooking, we need more of it!" I'm already a big fan of Yorkshire putting, but with the sausages and onion gravy, this was over the top. Ate it while watching Leicester vs. Norwich. The perfect morning!
Fred Patton breakfast? BREAKFAST! never seen anyone have this for breakfast
@@nicolai6161 go with me. The Yorkshire is basically a bread, the caramelised onion gravy is a cousin for a chutney, and sausages are sausages. Made as an individual portion you’ve got a deconstructed/reconstructed sausage sandwich, breakfast of the gods!
Scott Rea, from a cowboy country father down here in the US. - central Texas, our family loves these hearty meals from the UK.
Classic Texas BBQ one week, Toad in the Hole from the UK the next, you can't beat it. I love to cook and have been experimenting with dishes from other places in the world lately. Dare I say, Tex-Mex, Southern soul, cajun, and Texas BBQ isn't enough?! Your channel represents some of the best food ya'll have to offer across the pond there I'd say. Feels right at place in my home, brother.
Thanks for sharing.
For Central Texas BBQ, Southern Soul, Tex-Mex, and cajun is really just home cooking, right? LOL
Hummm, bbq toad in the hole sounds good.
Have many cowboy/Texas families kept traditional dishes from the old motherland? Or is your diet & dishes all knew. Obviously I I’m about those families of more British descent, rather than German or other European background?
Why do people say British food is inferior? Every time I see a British recipe on CZcams, it looks amazing!
People who have never been to GB telling other people who have never been to GB telling yet more people that have never been to GB that the food is inferior. And they all of course become authorities on food they have never eaten from a country they have never been to.
Grew up in Canada with yorkshire and roast beef every Sunday. Mom and dad married ( 2 CDNs) in London, UK in 1945 RCAF: teletype operator and WO British Commonwealth Air Training Plan. Thank you for a reminder of our Commonwealth friends.
Thank you for a good recipe. Thank you for using imperial as well as metric measure for us Americans until we catch up with the rest of the world.
Many in the UK still use pounds and ounces.
I'm American and I use metric.. Imperial is retarded.. 🏃🏃🏃🌙
My measuring cups have both?
Looks amazing Scott! Thanks for sharing!
*Great Britain on a Plate*....hehehe...how absolutely true!
I am working on a refined version of this dish called "Toad Hall". It's the posh part of a sprawling menu that I call "The Binge In The Willows"
Puff pastry and duckl'orange m8
No, I don't live in the UK and NO, I have never had this dish, but there is one thing that I CAN say and that is that this dish is Pure Comfort Food. Pure and simple ! Thanks for sharing and I just subscribed !!
Ingredient conversions for hungry Americans:
Pudding:
2/3 cup flour
1/4 cup water
1/3 cup milk
1/2 tsp black pepper
1/2 tsp salt
1 Tbs. mustard powder
THROW FLOUR MILK WATER EGGS SALT N PEPPER GET IT THE PANCAKE CONSISTENCY & YES oil /lard has to be smoking. or it never works.
bollocks 2 the mustard powder. don't need it.
*I'm American & we dont eat that nasty shit... British food taste embarrassing to U.S.👎*
Peter Poot All the more for us
Peter Poot you crack me up. You say Americans don't eat things like this, but have you ever heard of something called a corn dog!? Minus the gravy, it's basically the same concept.
Anyway, my gf and I travel between the US and UK several times a year visiting family and this is always a smash hit on both sides of the puddle
If that's Great Britain on a dish, than I'm living in the wrong country! I'll be trying this one for sure. Great job Scott!
thanks Adam.book yourself a ticket dude.cheers..scott
With the internet now, we can be cooking all kinds of foods in our own kitchen and eat them in our own homes. That is the beauty of it.
@@cherubim59 yes it’s pretty amazing
Been making toad in the ole' for years, well done lad!
Hi scott. Gotta say I love this channel. I've started buying in game for my own family, we've just tackled rabbit, Guinea fowl, hare and soon to attempt goat. I work at a local " soup kitchen" of sorts and I need to say I'm not happy with just the bought in frozen stuff they give me to cook. This week I'm using your toad in the hole recipe to put some real smiles on some faces. Cheers mate. Keep the good work up.
i tried this and it was wonderful. we are from Indiana in the US, and loved it, even had my parents try it, they loved it. thanks for putting it on for us. Cheers
When did you schedule your bypass for?
I love this, I found the recipe Years ago in an English Country Cookbook. I make it for my hubby and he loves it as well.
Easy and tasty 😋
.......that was absolutely EPIC!
I can't wait to make this in my camp oven over hot coals. Thanks Scott
"Dinner for one". I laughed o watch the out loud! Fantastic. I'm going to try it. I eat alone all the time, but might give my little dog a treat. thanks for the recipe.
Wow. Just Wow.
Been watching you butcher animals and make traditional meat pies, puddings and sausages for years. Thank you Scott. Really terrific channel. Must take a lot of time. But there are loads and loads of us who love what you do.
I'm glad to see Scott has some good parenting skills as well!
plenty of practice Jason. cheers..scott
As always, a fine dish made from the best ingredients with a smothering of love. Thanks Scott. Best wishes from Normie in Australia.
I grew up eating this and it is still one of my all time favourites. I love it with steamed broccoli or some broad beans.
7 years late to this upload. Scott proves that you don't need to be a celebrity chef to be a good chef. I'm making this asap.
Bob my husband kept telling me as we watched this to make this for him., I told him when he makes the sausage. He does make his own sausage but usually, pork sausage ( you can see the videos if you like on our channel) Love your video's all of them wouldn't miss a one. Thanks
you are the master sausage king
Scott thanks for your recipes. Being half British and half Filipino all these recipes bring back found memories with my Mum in the kitchen. Great job with your CZcams channel.
Great Britain in a dish... beautiful.
Those sausages look unreal!!
As a Yank, I'm pleasantly surprised that "Toad in the Hole" isn't a British prep school initiation ritual.
I'm not so worried about Blood Pudding anymore. Cheers!
Next month brings us Rabbie Burns Day (25th January) perhaps you can eat some Haggis and have a wee dram of the water of life to celebrate Scotlands famous Bard on his Birthday... "Sláinte"
@TheRenaissanceman65 Oh no, don't think that about spotted dick. Thank you for your pointers. Adding batter to a blistering hot lipid is great advice.
Epic! I am drooling
sausage is hands down my favorite food. SO amazing...
All I have to say is wow! Never even heard of this dish. I have some deer/pork belly sausage that I'm going to attempt this with :)
When I was a kid and my dad made it, I refused to eat it as I literally though it was an actual toad in it. Ah youth! Now I'm grown up I love the dish!
Funny..
looks incredible......can't wait to try it
Love me some old world food. That looks sensational.
Your awesome! Always give me a laugh. This is brilliant. It's getting made. Can't do the sirloin now but that's okay , it will still be delicious. Haven't had Yorkshire pudding since I lived with my grandparents who hailed from Liverpool. Thank you for refreshing me Scott
no problem Cynthia,funny how food can spark a memory and take you right back in time.amazing really. many thanks...scott
This dish is absolute pure gold😂👌🏼 looks awesome
There is no gold in there.. Why the hell would you eat gold? "🌟🌟🌟🌟🌟🏃🏃🏃🏃🏃🏃🇺🇸🇺🇸🔥🔥🔥⚡⚡💡🔦💰💰💰💰💰💰
At last a real cook, with no fancy gimmicks just get in there and go for it, thank you, Scott, this is my kind of site.
I made this last night and we loved it! I doubled the Yorkshire pudding, used store bought sausages and butter, because I didn't have any drippings. Very satisfying!
That was evil. Teasing the camera with a bite, you had our mouths watering. As always you made another fantastic dish. Good job
Bravo with the mustard!!, i brown the bangers in the dish as the oven is heating up, so i do not use the frying pan, saves a step and washing up. i use a glass/ceramic dish, this keeps things nice and hot metal cools too quick. Everything else is perfection :-)
mightyfinejonboy
You should try adding horseradish
@@kivageorgina to what? The batter?
@@bboat2564 yep.
@@kivageorgina How much?
@@bboat2564 I'd start with just a teaspoon and if you can't taste it that much add more next time it depends how much you like horseradish.
Definitely on my list to try now.
There are so many reasons I miss my Dad, and after watching this video, he made the most heavenly Yorkshire Pudding. Your dish looks amazing! Thank you for sharing
never wanted a heart attack so much in my life. that looks sinfully good
your right It probably is good. But I hope your kidding when you say it looks good. no wonder british cuisine has such a bad rep, it looks like horseshit!
T khan doesn't look like horseshit to me...I assume you don't like the "messy" presentation. Given your username I would dare thinking you are Asian or at least of Asian descent...in that case I can understand you don't like the appearance of this dish, Asian food is very often a feast for the eye, nicely presented.
But to us Brits, Flemish, Germans, Danes, Dutch...this is eating Nirvana. Not for the French or the Italian...they have a different food culture. But for us Northern(ish) Europeans...it is heaven.
looks like British comfort food.
I hate to break it to you. but pretty much every traditional American dish, probably causes people from around the world to gag!
I was'nt aware people thought this way about the three sisters.
for such an unappetizing name, that looks killer!
emma duncan you need to try Spotted Dick. It’s da bomb as the youth say, don’t judge a book by its cover mor s dish by its name.
🐸🐸🐸🐸🐸🐸🐸🐸🐸🏃🏃🏃🏃🏃🏃🏃🐸🐸🐸🐸🐸🐸🐸🐸☕🍬🍬🌙
Oh my God that’s so wonderful
this guy is awesome. He doesn't play with time
Good stuff Scott, being a yorkshire lad myself as a rule i never put water in the batter mix just full fat milk & an extra egg but nevertheless that plate looked stunning.
Stevo 1971 Im not going to argue making Yorkshire puddings with a Yorkshireman,will give it a go,all the best.Scott
Half milk and half water is good as is your two eggs! Another Yorkshire lad of 69 years lol!
I’m from Yorkshire and have never seen anyone use anything expect milk
This is that moment when you're 2 hours into cooking ribs, and you say, "I want that instead"
Thanks for letting me finally know what Yorkshire pudding is! I can't believe I'm nearly dead with old age and didn't know before now what it was! I will definitely have to make it
Brilliant Delicious! Thank You 🙏!
hey, i love your videos scott. I'm from Canada, i was wondering if you've ever done anything with frogs?
Isaac Bartley that’s where our neighbours the French win!
"I won't tell you what it is yet" I think the clue is in the title...
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂🐸🐸🐸
that looks SO GREAT
This is so interesting watching British traditional cooking. Now I see where some of the American techniques comes from.
Now lick it, lick it... Linda lick it... the plate !!!
Looks lush mate but wheres the white cabbage?
I just love that your kitchen looks like my kitchen everytime you cook lol!
spilled stuff everywhere.
that is how man do!
my wife is always complaining tho...
I´m impressed.This is sooo delicious.Used the sausage pot to make the gravy, and poured in generous amounts of my freshly made beef-stock.....
Killer classic recipie
MMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmMMMMMMMMMMMMMM My mouth is watering like a damn tap, I'm now living in the U S A, and I'm TRYING to get my new "American Family" to TRY some English food, I think THIS one ,might be a contender. Wish me luck. :)
crushed51 Go for it my friend,show them an English classic,they will be hooked,many thanks.Scott
i always make food from watching scott but i made the fatal mistake of trying to make this off a top chef with there fancy ingredients on you tube and it went terribly wrong it came out soggy . defo use scott for any traditional english food
It's not polite to offer a choo choo and then take it away. :(
An amazing dish I can't wait to try. Thanks so much for the instructions and beautiful presentation.
Wow that is rock n roll. I will give this a go.
I wished I could buy beef stock like that in Bama
I'm also in Alabama and I've never seen beef stock like that before. It looked amazing.
Another Alabama person. Must try on my English husband.
you should never open the door when the yorkshires are in.......you loose heat and they will probably flop now.....lol
correct. He took it out of the oven half way through which meant the Yorkshire pudding didn't rise properly. The Yorkshire pudding is best when it's well risen which means it will be light and fluffy under the crispy coating rather than the stodge this recipe resulted in
Mark Webber looked good to me
He said as much in the video.
Looked absolutely delightful to me. I think he took it out after the initial rising phase, which is probably the most important, just like with bread. Once the structure is developed, you don't really need to worry about collapse. His didn't seem to collapse much at all, so it must have been fine.
You have to live dangerously - once said
It's rock-n-roll baby - also
Looks wonderful Scott
Oh. My. God!! Looks SOOOO yummy!
Should I be able to buy these sausages from a butcher or do I need to pre-order the sausages? I'm in the US. Thanks a bunch for sharing.
Hi Ed.dont feel you have to use beef sausage for this dish.any good quality pork sausage would work a treat too.all the best..scott
yes a good pork sausage and more batter....
+Edward Sarah Matthews I use Johnsonville brats found in any market here in the US, they work great for this dish
I would maybe use sausages like Toulouse. They are easy to find and are meaty and porky enough for this recipe I think!
... fly Scott over to where you live and he'll be only too please to knock you up a batch of 'real' sausages. :)
What most in the U.S might not realize is the diverse sausage selection there is in the U.K. That being said it can be made with any favorite sausage you like. The 'secret' ingredient is the beef dripping he uses. Total beef fat (not good for your cholesterol) but adds a great flavor. I'll make it using lard and maybe add more Yorkshire pudding. I like the onion gravy he adds and I'm making it tonight using British bangers. Thanks for sharing.
Oh my! It looks delicious!
That looks really incredible.
I am in the U.S. and i love love Yorkshire pudding. I first had it back in the early 80's made by a very nice lady. Mrs. Haldenby( hope i spelled it right). They were the best. I finally after many years before youtube learned how to make them and yes the proper way.
Ohhhh my! Definitely going to give this a go!! Yummmmm
No me canso de ver estos ricas recetas inglesas.👍👍👍👍👍👍
Yummy! One of my favorites 😍
That looks like heaven on a plate. Yum.
Matty Norie Cheers Matty,your not wrong there my friend,cheers.Scott
As a country lad now living in the states..a hunter and fisherman..gotta say love your channel m8
Oh yummo! Looks soooooo goooood!!!!
Scott - you are the tops. So knowledgeable, so passionate. A true master of your trade. So much for me to learn. Thank you. Bring it on!
Yummy! Yummy!
This is awesome chow!!! I tried making toad-in-the-hole based on my memories of growing up in the UK. "Toadal" failure until this, God bless you!
That is so simple but one of the best meals ever, my mouth is watering... I know what I will be doing soon
RESPECT. From Wisconsin.
I'm going to try to make this recipe. Thank you! It looks wonderful.
Thanks for sharing this. This is the recipe I grew up with but when I developed a dairy allergy as an adult, I started using chilled Soda water instead of the milk/water mix. The flavour is just as good but the batter puffs up beautifully as it cooks. The end result is very light with lovely crispy edges. So nice.
I am sooo doing this this weekend!
Looks lovely!
Thank you so much your channel has well and truly proven that British food is not bland to quote one of my favourite programmes myth busted. 👍👍👍👍👍
Toad In The Hole is one of my all time favorites
Every time I watch one of your videos I get so hungry, everything you make looks absolutely delicious.
Yum ... Yorkshire Pud!