Toad In The Hole Food

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:

• 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.

CLASSIC ENGLISH TOAD-IN-THE-HOLE

Steps:

• Preheat the oven: Preheat the oven to 425°F.

TOAD-IN-THE-HOLE BAKE

Steps:

• Preheat oven to 400°F. Cut hole in center of each of 4 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.
• Spread remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
• Bake 15 to 20 min. or until cheese is melted and eggs are set.

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.

TOAD-IN-THE-HOLE

Steps:

• Have milk and eggs at room temperature.
• Sift flour and salt into bowl and stir in milk.
• Beat eggs until frothy, add to batter and beat.
• Let batter rest for 30 minutes.
• Preheat oven to 400°.
• Heat oil in skillet, prick sausages with fork and fry until cooked or warmed if precooked.
• Place one sausage and a bit of oil from skillet in each cup of a mini muffin tin and place tin in heated oven.
• Pour batter into heated muffin tins and bake for 15 minutes, then reduce heat to 350° and bake another 10 minutes or until brown and puffy.
• The sausages will be nested in holes in the puffy pastry, allow to cool in tin a bit and then plate and serve.

TOAD IN THE HOLE - TRADITIONAL

Steps:

• Sift flour and salt into a bowl.
• Add beaten egg, along with some of the milk; beat for a minute or two.
• Add remaining milk.
• Place the batter mixture into the refrigerator for an hour or so to get really cold.
• Preheat oven 420 degrees Fahrenheit (210 degrees Celsius).
• Use a medium roasting dish and place oil in the pan.
• Heat in the oven until the oil is really hot; if you flick a spot or two of water in the oil and it really sizzles then it is hot enough.
• Quickly pour in all the batter and add the sausages, spaced a bit apart.
• Cook for 30 to 40 minutes .
• Lovely served with fresh vegetables of your choice and a gravy. I often freeze gravy to use with this type of dish.