Pan Fried Toad In The Hole Food

TOAD-IN-THE-HOLE

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.

PAN-FRIED TOAD-IN-THE-HOLE

Steps:

• Heat the oil, first of all, in a heavy 18cm frying-pan then over a medium heat fry the chipolatas and onion rings togrether for about 10 minutes. Meanwhile preheat the grill and make up the batter.
• To do this you sieve the flour into a bowl, make a well in the centre and break the egg into it. Now whisk the egg gradually incorporating the flour and finally whisk in the milk, until you have a smooth lump-free batter (you may need to stir round the edge of the bowl and have another whisk to make sure it's all blended). Then season with salt and pepper, and whisk in the herbs.
• By this time the chipolatas will be ready, so increase the heat to its hightest setting, and when it is very hot pour in the batter all round the chipolatas. Then leave it, without stirring or anything, for 1 or 2 minutes or until it looks on the point of bubbling up slightly here and there.
• It will look a total disaster at this stage, but all is well. Just transfer the pan to sit under the grill (allowing room for the batter to rise) and let it finish cooking for about 6-10 minutes, or until it has become beautifully puffy and very crisp and brown. Now serve immediately-it will shrink somewhat but remain light and crisp.

TOAD IN THE HOLE

Steps:

• Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet. , Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.

TOAD IN THE HOLE

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.

TOAD-IN-THE-HOLE

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the chipolatas in a 20 x 30cm roasting tin with the oil and bake for 15 mins until browned.
• Meanwhile, make the batter. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.
• Remove the sausages from the oven - be careful because the fat will be sizzling hot - but if it isn't, put the tin on the hob for a few minutes until it is.
• Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. Serve with gravy and your favourite veg.