The Royal Navys Toad In The Hole Recipes

TOAD IN THE HOLE RECIPE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the vegetable oil into the bottom of an 8x12 or 9x9 baking dish. You can use a metal or ceramic casserole dish. Place the sausages in the dish in a single layer and bake for 10 minutes in the preheated oven.
• While waiting, whisk flour, eggs, and 1/2 cup of milk in a medium bowl. Gradually mix in the rest of the milk until the mixture forms a smooth batter. Season with salt and pepper.
• Take the sausages out of the oven and pour the batter over them, covering them 3/4 of the way. Place the dish back into the oven and bake for another 35 minutes or until the center has risen and turned golden brown. If the underside seems a little soft - that's okay, that's how it's supposed to be.

TOAD IN THE HOLE

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.

TOAD-IN-THE-HOLE

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.

THE ROYAL NAVYS' TOAD IN THE HOLE

Steps:

• Crack the eggs into a measuring cup, note the quantity.
• Place eggs aside and measure to the same level the flour and then the milk.
• Put the ingedients into a bowl with a good pinch of salt and beat them together to make the batter. The more air bubbles you produce the better the batter will be. Place batter in the fridge for 30 minutes.
• In the meantime prepare the potatoes.
• Heat the oven on high heat.
• In medium sized roasting dish, pour enough oil to a depth of 1/2 ". put the dish in the oven to heat the oil, when oil is almost to the point of smoking, place the potato cubes on the bottom of the dish, followed by the sausages. Put dish in the oven for 5 minutes.
• Take batter from fridge and beat again.
• Now pour the batter mix over the sausages and return dish to the oven.
• Cook on high heat till the batter is risen and golen brown.
• Serve with green beans and a good brown gravy.

TOAD IN THE HOLE

Steps:

• Pre-heat the oven to 220*C/425*F.
• Pour the sunflower oil into a solid based 9 inch by 6 inch baking tray.
• Throw in the cut up onion and scatter in the sausages.
• Place in the hot oven, on the lowest shelf, for about 15 minutes while you make the batter.
• Using a sieve and holding it up high above the bowl sieve the flour into the bowl. (Doing this from a height forces air into the flour and gives you a lighter batter.
• Make a well in the middle of the flour and using a whisk, whisk in the egg and milk, along with some salt and pepper. As you whisk the flour will be incorporated from the edges and you will end up with a nice lovely thick and smooth batter.
• Whisk in the grainy mustard.
• Take the hot pan of sausages out of the oven and quickly pour the batter in and around the sausages while the fat in the pan is still sizzling.
• Return the pan to the oven, placing it on the highest shelf this time, and continue to bake for 30 minutes longer, until the sausages are nicely browned and the batter has puffed up all nice and brown around them.
• Serve hot, cut into squares with mashed potatoes and onion gravy for a delicious meal!

TOAD-IN-THE-HOLE

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.