Toad In The Hole For Two People Recipes
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 FOR TWO PEOPLE.
Easy, simple, and fool proof. I find most recipes cook sausages far too long - but not mine. And I cheat by pre-cooking veg.
Provided by CookDoc
Time 55m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pre cook veg. I do new potatoes, carrots and peas. Place in pyrex bowl, cover with cling film, and bung in the microwave oven to wait!
- Pour 1/4 pint of milk into a jug. Add two eggs and whisk. Put 2oz of plain flour in a bowl, add the whisked eggs and milk, and whisk well for a couple of minutes. Pour back into the jug and place on one side.
- Heat oven to 200/180 fan. Cover base of 23cm square baking tray with drizzle of olive oil. Put in oven - middle shelf to heat.
- When up to temperature slide out tray, put sausages in, and toss them about. Then into oven - but only for a couple of minutes.
- Now give the mix in the jug a final whisk. Slide out baking tray, position sausages to keep them separate, then gently pour in the batter mix. Return to oven for 20 to 25 minutes. Keep an eye on them, and when ready give the veg a blast in the microwave, and make some gravy.
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.
TOAD IN THE HOLE
I discovered this dish when I first moved over here to England. I had never heard of or eaten it before, although I had eaten sausages and Yorkshire pudding, just not together. The combination of the two is, well...heavenly! Don't forget the mash and onion gravy! Cumberland sausage is my sausage of choice as it has a nice spicy flavour that goes well with the batter.
Provided by MarieRynr
Categories Pork
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 833.8, Fat 56.1, SaturatedFat 17.6, Cholesterol 233.1, Sodium 1157, Carbohydrate 44.4, Fiber 2.3, Sugar 3.6, Protein 35.4
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