Root Veg Pancetta Toad In The Hole With Onion Gravy Recipes

TOAD IN THE HOLE WITH ONION GRAVY

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.

ULTIMATE TOAD-IN-THE-HOLE WITH CARAMELISED ONION GRAVY

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.

VEGGIE TOAD-IN-THE-HOLE

Steps:

• To make the batter, beat the eggs and milk together in a bowl, add 1 tsp salt, then beat again and leave to stand for 30 mins. Tip in the plain flour and beat well with a whisk until smooth. If you can, make this 2 hrs before needed and allow to stand before pouring into the tin.
• Heat oven to 220C/200C fan/gas 7. Pour 2 tbsp oil in a 28 x 23cm roasting tin (or a tin roughly that size), coat the sausages in the oil and roast them in the oven for about 8-10 mins.
• Stir the batter, then remove the tin from the oven and pour the batter over the hot oil and sausages (you can do this over a low heat on the hob to keep the oil nice and hot). Put the tin back in the oven and cook for 10 mins, then turn the temperature down to 180C/160C fan/gas 4 and cook for a further 25-30 mins or until the batter is cooked through.
• Test with a knife in the centre to check it's cooked. Serve with our crunchy polenta roast potatoes, caramelised carrots and veggie gravy, if you like, plus some green vegetables.