Easy Cheesy Mustard Toad In The Hole With Broccoli Recipes

EASY CHEESY MUSTARD TOAD-IN-THE-HOLE WITH BROCCOLI

Easy cheesy mustard toad-in-the-hole with broccoli image

Transform toad-in-the-hole with melting mustardy cheddar and broccoli. Serve with steamed greens and this delicious homemade gravy

Provided by Anna Glover

Time 50m

Number Of Ingredients 14

Ingredients

140g plain flour
3 large eggs
300ml milk
2 tsp wholegrain mustard , plus 1 tbsp
3 tbsp vegetable oil
6 Cumberland sausages
100g long stem broccoli
1 leek , cut into thick slices
50g mature cheddar , grated
1 large onion , finely sliced
2 tbsp plain flour
1 tbsp sherry vinegar
3 thyme sprigs
600ml fresh chicken stock

Steps:

Tip the flour and eggs into a large bowl, season and whisk to a thick, smooth paste. Stir in the milk until the batter is the consistency of single cream, then stir in 2 tsp mustard. Leave to rest for 30 mins.
Heat the oven to 240C/220C fan/gas 9. Pour 2 tbsp oil into a heavy roasting tin, casserole dish or ovenproof skillet pan and tip to fully coat with the oil, then put on the middle shelf of the oven for 10 mins. Add the sausages, well spaced apart, and cook for 5-7 mins, then add the broccoli and sliced leek, and cook for another 3 mins. Mash the cheese with the 1 tbsp mustard.
Pour the batter over the sausages, broccoli and leeks, then scatter over most of the mustardy cheese. Cook for 15 mins before turning the oven down to 220C/200C fan/gas 7 (don't open the oven door during this time). Sprinkle over the remaining mustardy cheese, then cook for 5-8 mins until melted, and the batter is puffed and golden brown.
Meanwhile, make the gravy. Fry the onion with the remaining oil for 10-15 mins until lightly golden, adding a little water if they catch. Stir in the flour until it disappears, then add the vinegar and thyme. Season well. Sizzle until the vinegar evaporates, then pour in the stock and bubble uncovered for 10 mins, or until the gravy is the thickness you prefer.

Nutrition Facts : Calories 653 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium

TOAD IN THE HOLE

Toad in the Hole image

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

Ingredients

4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 cup all-purpose flour
1 tablespoon all-purpose flour
¾ cup whole milk
¼ cup cold water
¼ cup vegetable oil
4 links pork sausage
2 tablespoons butter
1 large red onion, minced
kosher salt to taste
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

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

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