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
TOAD-IN-THE-HOLE
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
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.
TOAD IN THE HOLE
American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. -Ruth Lechleiter, Breckenridge, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet. , Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
Nutrition Facts : Calories 183 calories, Fat 10g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 244mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
TOAD-IN-THE-HOLE
Among the breakfast options at SingleThread is an English menu, with toad-in-the-hole as its centerpiece. Mr. Connaughton calls it an homage to Heston Blumenthal - the innovative English chef and owner of The Fat Duck - for whom he worked for several years. For the eggs, Mr. Connaughton uses sous-vide techniques: vacuum-sealing the eggs, processing them in a water bath and using a siphon canister. Lacking such equipment in your kitchen, you can still approximate the result by gently and softly scrambling the egg mixture. And if you prefer, even a well-trimmed poached egg can be centered on the toast and cheese.
Provided by Florence Fabricant
Categories breakfast, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a nonstick or a well-seasoned cast-iron skillet over medium-high heat, toast bread until crisp and well-browned. Remove from pan. Use a circular cutter, 3 inches in diameter, to punch out a hole in the center of each slice. Place the bread on individual plates.
- Sprinkle cheese over the bread to fill the center hole and cover the rest of the slice. You can let some of the cheese fall onto the plate.
- Whisk together eggs, egg yolks and half-and-half until well-blended.
- Place the skillet over medium-low heat. Add butter and when it has melted, add egg mixture. Stir gently with a wooden spoon until softly scrambled and custardy. Add salt to taste. Transfer eggs to the center of each piece of toast, filling the hole, and serve.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 17 grams, Sodium 502 milligrams, Sugar 3 grams, TransFat 1 gram
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
TOAD-IN-THE-HOLE
Provided by Florence Fabricant
Categories main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Sift the flour and salt into a bowl. Form a well in the middle with the back of a wooden spoon and put eggs in it with a little of the milk. Amalgamate flour and liquid slowly by stirring from the center. Add the rest of the milk. (This batter can also be mixed in a food processor or blender.)
- Preheat the oven to 425 degrees.
- Put a large oblong baking pan in the oven with the fat. Be sure to use a clear, flavored fat, not the stale contents of a muddied dripping bowl.
- Stiffen the sausages, well pricked, in a pan of simmering water for 5 minutes. Drain. Watch the pan of fat in the oven to make sure it does not burn; take it out as soon as it begins to smoke.
- Run a layer of batter over the base of the pan. It should set slightly and make a bed for the stiffened sausages. Pour in the rest of the mixture and return to the hot oven for 30 minutes or so. The pudding should be puffed up and succulent, 90 percent crisp outside, and no unpleasant semiliquid dough.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 448 milligrams, Sugar 2 grams, TransFat 1 gram
TOAD-IN-THE-HOLE
This came from one of my favorite cookbooks, "A Treasury of Great Recipes" by Mary and Vincent Price. The ingredients are nearly identical to other recipes listed here but the preparation, cooking, and presentation techniques are different. They make great appetizers, even at room temperature or just gobble them around the stove.
Provided by sugarpea
Categories Meat
Time 1h
Yield 24 mini muffin sized toads
Number Of Ingredients 6
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
Sausages nestling in fluffy, golden, crisp Yorkshire pudding, served with hot onion gravy--one of my favourite traditional English recipes, a fantastic winter warmer and (especially if served with buttery mashed potato) real comfort food! I make this regularly in winter, though there's nothing stopping me fancying it in summer too! Can also be made into little individual sizes using cocktail sausages for the 'toads'. great for kids!
Provided by LC69414
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 571.5, Fat 41.4, SaturatedFat 14.8, Cholesterol 202.6, Sodium 822.5, Carbohydrate 22.7, Fiber 0.7, Sugar 0.3, Protein 25
TOAD-IN-THE-HOLE
Sausages and pancakes just seem to go together, and, in fact, they've been a popular pairing since at least 1787, when the first reference to toad-in-the-hole appeared in an English provincial glossary, for "meat boiled in a crust." Ours is flavored with fresh rosemary and a touch of mustard, and served with an onion gravy intensified by Madeira.
Provided by Martha Stewart
Categories Pancake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Whisk together eggs, milk, 2/3 cup water, and mustard; season with salt and pepper. Whisk in flour. Let stand 20 minutes.
- Coat a 13-by-9-inch or 3 1/2-quart baking dish with the oil; heat in oven 10 minutes. Remove from oven. Pour batter into dish. Arrange sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.
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