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Toad in the Hole


One of my all time favourite comfort foods. Ideal for this autumnal weather.

Toad in the hole is a British classic, using good quality sausages served in a Yorkshire pudding batter.

I keep this 100% traditional, serving with a delicious home made onion gravy and green peas.

There is nothing complex to this recipe. The gravy, sausages and batter can be prepared earlier, meaning that you only need to get the lard up to temperature when ready to cook.

Toad in the Hole : Last one


Ingredients

for the Toad in the Hole [serves 4] :
150 g plain flour
4 free-range eggs
1 tbsp wholegrain mustard
300 ml milk
inch salt
75 g lard
6 good-quality sausages
1 tbsp vegetable oil

for the onion gravy [serves 4] :
2 onions, finely sliced
2 tbsp Marmite (yeast extract)
75 ml red wine
1 tbsp gravy granules mixed with 2 tbsp boiling water
200 ml boiling water
200 ml good quality beef stock
1 tbsp butter
salt and pepper to taste

served with al dente steamed peas

Method

for the Toad in the Hole :
1) Preheat the oven to gas mark 7.
2) Add the oil to a heavy based frying pan, and brown off the sausages. Once browned on one side, repeat until browned all over. Set the sausages aside.
3) Add the eggs and the flour to a large mixing bowl. Gently whisk until combined.
4) Add the milk, whisking gently. It is important not to whisk too hard, else the batter will tighten due to the gluten. Set aside in the fridge for as long as possible (over night is best)
5) Place an oven tray in the oven for 15 minutes. Add the lard, and leave until smoking.
6) Carefully add the sausages to the hot lard.
7) Ladle over the batter, and cook for 35 minutes, until golden brown.
8) Serve with peas and gravy.

for the onion gravy :
1) Using the frying pan used for the sausages, on a medium high heat, add the sliced onion, and cook until browned and caramelised.
2) Add the Marmite, stirring quickly, otherwise it will stick.
3) Now add the red wine, and deglaze the pan, scraping all the sticky bits from the bottom.
4) Once reduced by half, add the beef stock and gravy granules mixed with the boiling water.
5) Simmer until the gravy has thickened.
6) Add the butter and stir through, until the gravy is glossy.
7) Check the seasoning and adjust. The gravy can be left aside until ready to serve - simply bring back to temperature.

Toad in the Hole : Fry the sausages

Fry the sasages

Toad in the Hole : Weigh out the flour

Weigh out the flour

Toad in the Hole : Add the eggs

Add the eggs

Toad in the Hole : Add the milk and whisk

Add the milk and whisk to combine

Toad in the Hole : Set aside to relax

Set aside to allow the glutens to relax

Toad in the Hole : Turn the sausages and brown all over

Turn the sausages and brown all over

Toad in the Hole : Set aside

Set aside

Toad in the Hole : slice the onion

Slice the onions

Toad in the Hole : Add to the frying pan

Fry on a low heat for 20 minutes until caramelised

Toad in the Hole : Caramalise

Onions taking on a sweet flavour

Toad in the Hole : Deglaze the pan

Deglaze the pan with red win

Toad in the Hole : Make the gravy

Prepare the gravy granules … shock !!!

Toad in the Hole : Wine almost evaporated

Once the wine has almost all evaporated, add the remaining ingredients

Toad in the Hole : Add the gravy

Add the gravy

Toad in the Hole : Add the beef stock

Add the beef stock

Toad in the Hole : Add the stock

Bring to a simmer

Toad in the Hole : Simmer

Reduce

Toad in the Hole : Add the butter

Once thickened, add the butter

Toad in the Hole : Add the sausages

Add the sausages to the smoking hot lard

Toad in the Hole : Add the batter

Add the batter and put in the oven immediately

Toad in the Hole : Out of the oven

Batter fully risen and delicious golden brown

Toad in the Hole : Close Up

Served on a plate

Toad in the Hole : Served with peas and gravy

Serve with peas and gravy

Toad in the Hole : Close Up

Close Up

Toad in the Hole : Another

Another!

Toad in the Hole : Last one

Last One!



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