Toad In The Hole Traditional Recipes

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:

• 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.

CLASSIC ENGLISH TOAD-IN-THE-HOLE

Steps:

• Preheat the oven: Preheat the oven to 425°F.

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.

TRADITIONAL TOAD-IN-THE-HOLE

Steps:

• Heat oven to 425 degrees. Coat a small roasting pan with lard or shortening. Combine flour and salt in a medium bowl. Make a well in the center, and add eggs. Transfer to a food processor fitted with a steel blade. Add milk and 3/4 cup water plus 2 tablespoons water; process until well combined. The batter will be fairly thin and pourable.
• Arrange the sausages in the prepared pan so that they are not touching one another or the sides of the pan. Bake for 10 minutes. Quickly pour batter over partially cooked sausages, and bake until the batter is thoroughly cooked, puffed, and crispy brown on top, 30 to 35 minutes. Serve immediately with mustard.

TOAD-IN-THE-HOLE IN 4 EASY STEPS

Steps:

• Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip 210g plain flour into a large mixing bowl and stir in 1 tsp English mustard powder with a good pinch of salt. Make a well in the centre, crack in 4 eggs, then pour in a little from 400ml milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
• The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the leaves from 4 thyme sprigs, then tip the batter back into the jug you measured your milk in, for easier pouring later on. Use scissors to snip the links between 8 plain pork sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
• Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes, cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
• Make the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in 1 tsp soft brown sugar for the final 5 mins. Add a spoonful of plain flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in 500ml beef stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad-in-the-hole into large wedges and serve with the gravy spooned over.

TOAD IN A HOLE

Steps:

• Preheat a large skillet to a high heat.
• With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.

TOAD IN THE HOLE - TRADITIONAL

Steps:

• Sift flour and salt into a bowl.
• Add beaten egg, along with some of the milk; beat for a minute or two.
• Add remaining milk.
• Place the batter mixture into the refrigerator for an hour or so to get really cold.
• Preheat oven 420 degrees Fahrenheit (210 degrees Celsius).
• Use a medium roasting dish and place oil in the pan.
• Heat in the oven until the oil is really hot; if you flick a spot or two of water in the oil and it really sizzles then it is hot enough.
• Quickly pour in all the batter and add the sausages, spaced a bit apart.
• Cook for 30 to 40 minutes .
• Lovely served with fresh vegetables of your choice and a gravy. I often freeze gravy to use with this type of dish.

TRADITIONAL BRITISH TOAD-IN-THE-HOLE AND MINI TOADS TOO!

Steps:

• Preheat oven to 220°C or 450°F.
• Pour the dripping or vegetable oil into a large metal roasting tin. Place the tin in the preheated oven whilst you make the batter to heat the oil/dripping up.When the fat is hot, add the sausages and turn them over to coat them.Cook for about 10 minutes.
• Make the Yorkshire pudding batter - Mix flour, salt & pepper together in a large roomy mixing bowl. Make a hollow in the centre & add the egg, mixing it into the flour with a wooden spoon.Add the milk gradually until all the flour and egg is worked in and smooth. Add any remaining milk and beat well with a balloon whisk or hand held beater.
• Take the roasting tin with the sausages out from the oven and very QUICKLY pour the batter over the partly cooked sausages. Swirl around to make sure it covers everywhere.
• Put them back into the oven cook for a further 30 minutes or until the batter has puffed up and the sausages are sizzling and brown!
• Cut into 4 quarters and serve straight away with hot onion gravy & mashed potatoes!
• You can also use pork or lamb chops instead of sausages - making sure they are not too thick. I often use pork chops with quartered apple and stuffing balls which is really lovely!
• MINI TOADS:.
• Twist a sausage into half and carefully cut through the skin to make 2 sausages - do this once more to each half making a total of 4 small sausages out of one big sausage. (Or use party cocktail sausages - mini frankfurters) carry on until you have made 12 mini sausages. Follow the instructions above, but only cook the mini sausages for about 5 minutes first and then another 15 minutes with the batter. Serve with tomato ketchup or home made tomato sauce/relish and mugs of soup for a great Winter supper!