TOAD-IN-THE-HOLE
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F.
- Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
- Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
- Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
- Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.
CHEESY MUSTARD
Steps:
- Combine the mustard, cheese spread and Worcestershire in a saucepot. Heat, whisking, until evenly combined. Serve warm, with pretzels.
TOAD IN THE HOLE
You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)
Provided by Chef John
Time 1h55m
Yield 4
Number Of Ingredients 19
Steps:
- Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
- Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
- Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
- While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
- While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
- When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
- Serve with extra gravy.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 37.1 g, Cholesterol 227.7 mg, Fat 30.5 g, Fiber 1.9 g, Protein 16.8 g, SaturatedFat 9.3 g, Sodium 1062.1 mg, Sugar 5.1 g
CHEESY TOAD-IN-THE-HOLE
Melty cheese tops a perfectly sizzled egg in whole wheat bread for a deliciously smart way to wake up.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat heavy nonstick skillet on medium heat. Meanwhile, cut hole in center of bread slice, using 1-1/2-inch round cookie cutter. Discard removed bread circle or reserve for another use.
- Place bread in skillet. Break egg into hole; sprinkle with pepper. Cook on medium heat 2 min.; turn bread and egg with spatula.
- Top with cheese; cover. Cook 2 min. or until egg white is set and yolk is cooked to desired doneness. Sprinkle with chives.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
TOAD-IN-THE-HOLE IN 4 EASY STEPS
A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip 210g plain flour into a large mixing bowl and stir in 1 tsp English mustard powder with a good pinch of salt. Make a well in the centre, crack in 4 eggs, then pour in a little from 400ml milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
- The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the leaves from 4 thyme sprigs, then tip the batter back into the jug you measured your milk in, for easier pouring later on. Use scissors to snip the links between 8 plain pork sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
- Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes, cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
- Make the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in 1 tsp soft brown sugar for the final 5 mins. Add a spoonful of plain flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in 500ml beef stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad-in-the-hole into large wedges and serve with the gravy spooned over.
Nutrition Facts : Calories 520 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.22 milligram of sodium
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