Tag Archives: yorkshire pudding

Toad in the hole with red onion gravy

Toad in the hole is one of the comfort foods of our household. Delicious sausages (tick!) encased in crispy batter (tick!) and served with a red onion, red wine and balsamic vinegar jus (tick!).

It’s pretty much the same as frying up sausages and serving them with yorkshire pudding, but I like how the batter rises up around the sausages like a protective (and deliciously crispy) wave.

This recipe is adapted from Delia Smith’s Toad in the Hole with Red Onion Gravy.

Ingredients: (for 2 hungry people)

  1. 75g plain flour
  2. 75ml milk
  3. 1 large or 2 medium eggs
  4. salt and pepper
  5. 4 good quality pork sausages
  6. 1 red onion, finely sliced
  7. half glass red wine
  8. 1/4 cup balsamic vinegar

Method:

  1. Preheat oven to 220C
  2. Start making the batter first.  Sift the flour into a large bowl, whisk in the egg and then slowly incorporate the milk with an electric whisk.  You want to aerate the mixture well.  Season with salt and pepper.  Set aside.
  3. In a small flame proof roasting, brown the sausages
  4. Make sure there is plenty of fat/oil in the tray once the sausages are browned (if not, add some additional oil) and pop the roasting tray on the top shelf of your oven for a few minutes until the oil is smokingly hot
  5. Carefully remove from the oven and quickly pour the batter around the sausages and then quickly put the tray back on the top shelf of the oven for 30 minutes
  6. While the sausage and batter is cooking, make the gravy
  7. Fry the onions on low heat until soft and translucent – about 5-10 minutes
  8. Turn up the heat and add the wine and balsamic and bring to the boil for 3-5 minutes until the alcohol has evaporated and the sauce thickens

Brunch @ the Greenhouse @ the Ritz Carlton

Caprioskas waiting to be mixed

I’m going to attempt writing this post while trying to sober up from a food and cocktail coma from 3 hours of indulgence at the Ritz Carlton Hotel. There for a friend’s birthday, the festive atmosphere was surely enhanced with freeflow champagne and a choice of mojitos, caipirinhas, Bloody Marys and caprioskas (most of which were doubles). Aside from the drinks, the choice of food we had available was impressive.

“Buffet hack” – chawanmushi with caviar

The best thing about buffets is that you can have a little bit of a lot.  The ability to sample as many dishes as you can want appeals to someone like me who has difficulty making her mind up on what to order and often ends up with food envy for my friends and their choices.  The birthday girl added more choice with her “buffet hacks”, my favourite was her topping chawanmushi (Japanese steamed egg) with some caviar from one of the cold starters – perfect.

We all started with cold seafood.  I was focused on oysters, trying the eight varieties of freshly shucked oysters from France and New Zealand and then I spotted a tray of jamon de iberico, of which a small pile made an appearance on every plate I brought back to the table the entire meal.

The awesome roast pork with crackling

My favourite little things at the buffet were a four cheese tart with fig and walnut, the wagyu roast with the best Yorkshire puddings and gravy, the roast pork (mainly for the super good crackling I have to admit) and the very tart lemon meringue dessert.

Four cheese tart with fig and walnut

The four cheese tart came in a pastry shell that was just firm enough to not crumble and was a terrific contrast to the creamy cheese filling, which was the perfect partner to the sweet fresh fig on top.

Yorkshire pudding with wagyu roast

The wagyu roast was so tender – no matter if you sampled a more well done slice from the edge, or an almost blue slice from the middle – and the Yorkshire puddings were the perfect “mop” for the puddles of gravy that were generously ladled over them.

We finished the meal with a generous sample of the 50 cheeses on offer.  I have to admit, after a good camembert and brie, and a wonderfully tangy roquefort, the rest of the cheeses on my plate were there more for the fact that I could actually have that many varieties on one plate.

Lemon meringue

For a five-star establishment, the design and decor of the Greenhouse gives it a slight feel of a buffet in a cheap Caribbean resort – not helped by the live band playing songs like “Guantanamera” – and I think that detracts from the appeal of the whole experience, which is a slight shame, because the food is really very very good.  Perhaps I’m spoiled by the Raffles Hotel Bar & Billiard Room’s more personal serving of their food, along with the more sedate ambiance, but after all those cocktails, I’m sure no-one cared much, and also, for our boisterous birthday table, perhaps it was the best place to celebrate after all.  Happy birthday Chrissy !

The Greenhouse @ the Ritz Carlton Hotel
7 Raffles Ave
Singapore
Tel: 6337 8888

Sunday brunch: 11:30 a.m. – 3 p.m