TOAD-IN-THE-HOLE
Provided by Nigella Lawson
Categories breakfast, easy, main course
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Place sausages in a baking dish about 9 inches square by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as well. Bake until lightly browned, about 15 minutes.
- Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set aside. When sausages are nearly ready, add flour to milk mixture and mix until smooth.
- Transfer sausages to a plate and set aside. Pour just enough batter into hot pan to cover the bottom. Return to oven and bake until batter is set, about 5 minutes. Arrange sausages evenly across top of batter, and quickly pour in rest of batter.
- Return pan to oven and bake until batter billows up around sausages and has a crusty top, about 25 minutes. Cut into squares and serve immediately, because the crust will sink as it cools.
Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 46 grams, Carbohydrate 42 grams, Fat 79 grams, Fiber 1 gram, Protein 55 grams, SaturatedFat 24 grams, Sodium 2118 milligrams, Sugar 7 grams, TransFat 0 grams
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
CRUNCHY POLENTA ROASTIES
Coat potatoes in olive oil and dried polenta and you'll be rewarded with roasties that have a fabulous crunch. A perfect accompaniment for Sunday lunch
Provided by Juliet Sear
Categories Side dish
Time 1h30m
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6. Pour a good glug of oil in a large roasting tin and put in the oven. Put the potatoes in a saucepan and cover with boiling water from the kettle. Bring to the boil and cook for 7-8 mins.
- Drain the potatoes, then toss them in the polenta to help them dry out and get a fluffy coating. Carefully tip the potatoes into the hot roasting tin, drizzle over a little more oil and toss to coat.
- Roast for 30 mins, then turn them over and roast for 30 mins. Turn once more and cook for a further 10 mins. These can go on the lower shelf while you make an accompanying dish (such as our veggie toad-in-the-hole), and can cook for a further 15-20 mins if required.
Nutrition Facts : Calories 479 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
POLENTA TOAD IN THE HOLE
Steps:
- Cook bacon in a nonstick skillet. Remove all but a thin film of fat from skillet. Cut cold polenta into 3-inch squares, then cut 2 1/2-inch circles out of centers with a glass or cookie cutter. Fry squares and circles over medium-high heat until golden on bottom. Flip and crack an egg into each hole. Cover and cook until whites are set but yolks are still runny. Serve with bacon.
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