ULTIMATE TOAD-IN-THE-HOLE WITH CARAMELISED ONION GRAVY ...
Wrap fat sausages in streaky bacon for a posh version of a British classic - perfect comfort food for the whole family
Provided by Cassie Best
Categories Dinner, Main course, Supper
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 18
Steps:
- Tip the flour into a large jug or bowl. Crack in the eggs, one at a time, whisking as you do. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Add the mustard, herbs and some seasoning, then cover and set aside for 2 hrs, or chill overnight.
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a large metal roasting tin or enamel baking dish, roughly 30 x 22cm, with high-ish sides. Wrap a rasher of bacon around each sausage and pop them in the dish with the onion wedges. Place on the middle shelf of the oven (make sure the top shelf is removed to allow space for the batter to rise later). Cook for 15-20 mins until the sausages and bacon are browning and sizzling.
- Meanwhile, make the gravy. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
- The batter should be the consistency of double cream - if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins.
- To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks.
- By now the toad should be puffed up and deep golden brown. If not, continue cooking - but don't open the oven as it will sink. Serve scattered with the crisp herbs (if using), with the gravy, green veg, and mash, if you like.
Nutrition Facts : Calories 612 calories, FatContent 34 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SodiumContent 3 milligram of sodium
TOAD IN THE HOLE RECIPE | JAMIE OLIVER SAUSAGE RECIPES
An all-time British classic – Toad in the hole with perfect gravy makes a knockout meal.
Total Time 50 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Whisk the batter ingredients together with a pinch of sea salt, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.
- Put 2 tablespoons of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
- When the oil is very hot, add the sausages – keep an eye on them and allow them to colour until lightly golden.
- At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.
- It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
- For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.
- At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy.
- Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!
Nutrition Facts : Calories 677 calories, FatContent 44.3 g fat, SaturatedFatContent 17.3 g saturated fat, ProteinContent 27.6 g protein, CarbohydrateContent 44.1 g carbohydrate, SugarContent 17.5 g sugar, SodiumContent 2.3 g salt, FiberContent 3.6 g fibre
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MUSHROOM TOAD IN THE HOLE | JAMIE OLIVER RECIPES
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 410 calories per serving
- Preheat the oven to 200°C/400°F/gas 6. Whisk the eggs, 150g of flour, a pinch of sea salt, the milk and 2 tablespoons of water into a smooth batter, then put aside. Peel the mushrooms, saving the peelings. Place the mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast for 30 minutes. Meanwhile, for the gravy, peel the onions and finely slice with the mushroom peelings, then place in a pan on a medium-low heat with 2 tablespoons of oil. Strip in half the rosemary and cook for 15 minutes, or until dark and gnarly, stirring occasionally. Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour. Gradually add 700ml of water, stirring regularly, then simmer to the consistency of your liking and season to perfection. Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil. Remove the tray from the oven and put the mushrooms on a plate for a moment. Working quickly but carefully, pour the batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary. Return to the oven for 25 minutes, or until puffed up and golden. Serve with the gravy.
TOAD IN THE HOLE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 55 minutes
Calories 734 calories per serving
Preheat the oven to 220ºC/fan 200ºC/gas mark 7. Whisk the flour with the eggs and milk.
Put 1 tbsp oil in a roasting tin and heat in the oven for 1 minute. Add the sausages and brown in the oven for 20 minutes. Pour over the batter and arrange the sausages. Bake in the oven for 25 minutes.
Heat the remaining oil in a pan over a medium heat. Add the onion and cook for 10 minutes until golden. Stir in 1 tbsp flour and cook for 1 minute. Remove from the heat and stir in the stock. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard.
Boil the carrots for 8 minutes until almost tender, adding the peas for the final 2-3 minutes. Serve the toad in the hole with the peas, carrots and onion gravy.
TOAD IN THE HOLE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 55 minutes
Calories 734 calories per serving
Preheat the oven to 220ºC/fan 200ºC/gas mark 7. Whisk the flour with the eggs and milk.
Put 1 tbsp oil in a roasting tin and heat in the oven for 1 minute. Add the sausages and brown in the oven for 20 minutes. Pour over the batter and arrange the sausages. Bake in the oven for 25 minutes.
Heat the remaining oil in a pan over a medium heat. Add the onion and cook for 10 minutes until golden. Stir in 1 tbsp flour and cook for 1 minute. Remove from the heat and stir in the stock. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard.
Boil the carrots for 8 minutes until almost tender, adding the peas for the final 2-3 minutes. Serve the toad in the hole with the peas, carrots and onion gravy.
TOAD-IN-THE-HOLE IN 4 EASY STEPS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 520 calories per serving
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