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 RED ONION GRAVY
A British classic that everybody loves - this toad in the hole consists of meaty pork sausages nestled in a giant crispy Yorkshire pudding. All served up with a rich red onion gravy.
Provided by Nicky Corbishley
Categories Dinner
Time 2h
Number Of Ingredients 17
Steps:
- Preheat the oven to 220C/425F.
- Meanwhile make the gravy.
Nutrition Facts : Calories 652 kcal, Carbohydrate 46 g, Protein 38 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 175 mg, Sodium 1345 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
VEGAN TOAD-IN-THE-HOLE WITH RED ONION & BALSAMIC GRAVY
Looking for plant-based comfort food on a cold winter's evening? This vegan 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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- Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base.
- Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined.
- Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes.
- Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout.
- While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly.
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