TOAD IN THE HOLE
An all-time British classic - Toad in the hole with perfect gravy makes a knockout meal.
Provided by Jamie Oliver
Categories Mains Pork Dinner Party Father's day St. George's Day Sunday lunch Bonfire night recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk the batter ingredients together with a pinch of sea salt, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin - the thinner the better - as we need to get the oil smoking hot.
- Put 2 tablespoons of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240-250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
- When the oil is very hot, add the sausages - keep an eye on them and allow them to colour until lightly golden.
- At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.
- It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
- For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.
- At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy.
- Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!
Nutrition Facts : Calories 677 calories, Fat 44.3 g fat, SaturatedFat 17.3 g saturated fat, Protein 27.6 g protein, Carbohydrate 44.1 g carbohydrate, Sugar 17.5 g sugar, Sodium 2.3 g salt, Fiber 3.6 g fibre
TOAD IN THE HOLE
This is a Jamie Oliver recipe. Source: http://www.jamieoliver.com/recipes/pork-recipes/toad-in-the-hole
Provided by Queen Dana
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin � the thinner the better � as we need to get the oil smoking hot.
- Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (240�250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden.
- At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
- For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy. Serve at the table with your Toad in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!
Nutrition Facts : Calories 890.3, Fat 59.6, SaturatedFat 20.4, Cholesterol 293.2, Sodium 1407.6, Carbohydrate 42.5, Fiber 2.3, Sugar 7, Protein 41.9
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TOAD IN THE HOLE | JAMIE OLIVER LEFTOVERS RECIPES
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- So, guys, to make this incredible treat obviously requires you to have leftovers, which will differ for all of us.
- I’ve given you the recipe for the pigs in blankets and the batter, and everything else is based on what you’ve got – just don’t overload it.Start by moving your oven shelves around so you have plenty of space in the middle of the oven for your Yorkshire to grow.
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- Rhys Pendergast made a really kind donation to Help a Capital Child this year, so I’m dedicating this dish to him, in celebration of his wedding to the lovely Katie.
- I’m told Rhys makes a mean toad-in-the-hole, and I hope they enjoy this version for years to come.
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- To start your gravy, peel and finely slice the onions. Place them in a large pan on a medium heat with a lug of oil. Squeeze the meat out of one sausage into the pan and fry it all for 20 minutes, or until lightly golden, stirring occasionally and breaking the meat up with a wooden spoon as you go.
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- Pick the rosemary leaves and, acting quickly and safely, slowly pull the tray of oil out of the oven, sprinkle in the leaves and pour in one jug's worth of batter.
- Stir the HP, mustard (if using) and remaining 2 tablespoons of flour into the onions, crumble in the stock cube and gradually stir in 750ml of boiling water.
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