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
Time 1h
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, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium
TOAD IN THE HOLE WITH ONION GRAVY
A hearty recipe of sausages baked in a batter and served with onion gravy. It sounds like you can multi task and start the Toad in the Hole while the Onion Gravy cooks. I am not a fan of prosciutto and plan to use bacon instead. Lard would be a good substitute if you don't have bacon grease on hand. From Saveur magazine
Provided by Random Rachel
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Onion Gravy:.
- Melt butter, and add sliced onions. Cook over medium low heat, stirring occasionally until golden brown, 30-40 minutes. Stir in 1 tbsp flour. Add beef stock, wine, and worcestershire sauce. Bring to a boil and cook for 5 minutes. Season with salt and pepper to taste and set aside.
- Toad in the Hole:.
- Heat oven to 425* F. Stir together flour, mustard, and pepper to taste. Whisk in milk and eggs to form a batter. Rest for 15 minutes.
- Pour 6 tbsp of the bacon grease in a 9x11 baking dish and heat in the oven for 10 minutes.
- Heat remaining bacon grease in a skillet. Wrap prosciutto around each sausage, and fry until lightly browned all over.
- Pour batter into dish over hot bacon grease. Arrange sausages over batter. Bake for 25-30 minutes until done. Serve with the Onion Gravy.
Nutrition Facts : Calories 594.1, Fat 39.2, SaturatedFat 15.8, Cholesterol 192.5, Sodium 1069.6, Carbohydrate 31.7, Fiber 1.8, Sugar 2.5, Protein 24.9
SAUSAGE & STUFFING TOAD-IN-THE-HOLE WITH ONION GRAVY
When it comes to comfort food, you can't get much better than bangers encased in Yorkshire pudding with a sweet, rich gravy
Provided by Cassie Best
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Whisk together the flour, mustard powder, eggs and milk with a good pinch of salt until smooth. Leave to rest for at least 30 mins.
- Heat 1 tbsp of the oil in a small pan. Add the onions with a pinch of salt and cook for 10-15 mins until really soft. Meanwhile, make up the stuffing following pack instructions, adding the sage. Scoop out a quarter of the onions and add these to the stuffing mixture, too - leave the rest in the pan for the gravy. Heat oven to 230C/210C fan/gas 8.
- Shape the stuffing into 8 walnut-sized balls. Pour the remaining oil into a large roasting tin or dish and brush it all over the bottom and sides. Add the sausages and stuffing balls, and cook for 15 mins.
- Remove the tin from the oven, loosen the sausages and stuffing from the bottom of the tin if they are sticking, then pour over the rested batter. Return the tin to the oven on a middle-high shelf, but give it space to rise. Bake for 35-40 mins until puffed and golden - don't be tempted to open the oven door any earlier or the batter might sink.
- While the toad-in-the-hole is cooking, make the gravy. Add the flour, onion chutney and Marmite to the onion pan and mix to a paste. Cook for 2 mins until bubbling, then pour in the stock, bit by bit, stirring continuously so it doesn't go lumpy. Bubble for 5 mins and season if needed. Keep warm until ready to serve.
Nutrition Facts : Calories 690 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.3 milligram of sodium
VEGAN TOAD-IN-THE-HOLE WITH RED ONION & BALSAMIC GRAVY
Looking for vegan comfort food on a cold winter's evening? This plant-based toad-in-the-hole is just the ticket, complete with a brilliant balsamic gravy
Provided by Ailsa Brown
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Mix the self-raising flour, chickpea flour and baking powder together in a bowl. Add the mustard, soya milk, turmeric and 1 tsp fine salt, then whisk to combine. Lightly whisk the aquafaba in a jug until fluffy, then gently stir into the batter. Leave to rest for 10 mins.
- Pour the oil into a large roasting tin and put in the oven to heat up. Tip the sausages into the hot oil and bake for 10-12 mins, shuffling regularly. Add the batter (it should sizzle when it hits the tin) and return to the oven for 25-30 mins, until puffed slightly and golden.
- To make the gravy, melt the vegan butter block in a pan and add the red onions and garlic with a large pinch of salt. Cook over a medium heat for 10-12 mins, until soft and lightly caramelised. Add the balsamic vinegar and reduce until it has evaporated. Add the vegetable stock and bring to a simmer. Allow to simmer for 8-10 mins until thickened. Season with salt and pepper.
- Cut the toad-in-the-hole into four portions and serve with the gravy on the side.
Nutrition Facts : Calories 449 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 3.2 milligram of sodium
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- For the batter, sieve the flour into a bowl and season with salt and pepper. Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour.
- For the onion gravy, heat a heavy-based frying pan over a low heat. Add the oil, onions and a pinch of salt. Cook gently for 15–20 minutes, or until completely collapsed and dark golden-brown in colour.
- Once the onions are completely softened and dark golden-brown, stir in the mustard and a pinch of pepper and then add the stock. Bring the mixture to the boil, reduce to a simmer and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.
- Put a roasting tray (about 30x20x6cm/12x8x2½in) into the preheated oven. Once really hot, add the olive oil and the sausages. Brown the sausages in the hot oven, turning now and again until coloured on all sides (they don’t need to be cooked through).
- Whisk the rested batter and pour it into the hot tin over the browned sausages. Return to the oven and cook for a further 30–35 minutes, or until the batter is risen and golden-brown all over.
- While the toad in the hole is cooking, prepare the cabbage. Wilt the shredded cabbage in a high sided frying pan or shallow saucepan with 3–4 tablespoons of water over a medium high heat for 6–8 minutes, stirring occasionally.
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- Whisk the milk and eggs together in a separate bowl, then gradually whisk into the flour. Cover and place in the fridge for at least an hour.
- Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a medium-sized ovenproof dish, add the sausages and cook in the oven for 10 minutes. Add the batter and cook for a further 20 –25 minutes, or until the batter has risen and is cooked through.
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- To make the mash, bring the potatoes to the boil in a large pan of salted water. Simmer for 15–20 minutes, or until cooked through.
- Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper.
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