Toads In The Hole I Food

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.

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.

TOAD IN A HOLE

Steps:

• Preheat a large skillet to a high heat.
• With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.

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

Steps:

• First place the fat and sausages into a large roasting tin or other oven-proof dish.
• Cook in a hot oven for 30-40 minutes, shaking occasionally to turn the sausages.
• Meanwhile prepare the batter. Make a well in the sifted flour and salt, add the egg and a some of the milk and mix to make a smooth paste.
• Gradually whisk in the rest of the milk to give a smooth batter with the consistency of double cream.
• Allow this to stand until sausages are cooked.
• Take out the tin with the sausages, arrange the sausages so that they are spread evenly in the tin.
• Quickly pour on the batter and return to the oven, cook for 30-40 minutes until puffed up and golden brown.
• Serve hot with onion gravy (made by slowly caramelising 3 large sliced onions in a frying pan with a little oil and then adding beef stock and red wine, reducing for 20 minutes and then thickening with cornflour and water) a green vegetable and boiled or mashed potatoes.

TOAD IN THE HOLE

Steps:

• Preheat oven to 400F degrees.
• Mix flour, egg (beaten), salt, milk and herbs to make batter.
• I usually use basil and bay but it is up to you.
• If the sausage is peppery or has a strong sage flavor you may want to use less herbs in the batter.
• Cook sausage until done either in skillet or in a flameproof casserole dish on stove.
• Place sausage in casserole dish (if not already there) and add batter.
• Bake for about 30 minutes or until bread rises.

TRADITIONAL BRITISH TOAD-IN-THE-HOLE AND MINI TOADS TOO!

Steps:

• Preheat oven to 220°C or 450°F.
• Pour the dripping or vegetable oil into a large metal roasting tin. Place the tin in the preheated oven whilst you make the batter to heat the oil/dripping up.When the fat is hot, add the sausages and turn them over to coat them.Cook for about 10 minutes.
• Make the Yorkshire pudding batter - Mix flour, salt & pepper together in a large roomy mixing bowl. Make a hollow in the centre & add the egg, mixing it into the flour with a wooden spoon.Add the milk gradually until all the flour and egg is worked in and smooth. Add any remaining milk and beat well with a balloon whisk or hand held beater.
• Take the roasting tin with the sausages out from the oven and very QUICKLY pour the batter over the partly cooked sausages. Swirl around to make sure it covers everywhere.
• Put them back into the oven cook for a further 30 minutes or until the batter has puffed up and the sausages are sizzling and brown!
• Cut into 4 quarters and serve straight away with hot onion gravy & mashed potatoes!
• You can also use pork or lamb chops instead of sausages - making sure they are not too thick. I often use pork chops with quartered apple and stuffing balls which is really lovely!
• MINI TOADS:.
• Twist a sausage into half and carefully cut through the skin to make 2 sausages - do this once more to each half making a total of 4 small sausages out of one big sausage. (Or use party cocktail sausages - mini frankfurters) carry on until you have made 12 mini sausages. Follow the instructions above, but only cook the mini sausages for about 5 minutes first and then another 15 minutes with the batter. Serve with tomato ketchup or home made tomato sauce/relish and mugs of soup for a great Winter supper!

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.