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
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.
TOADS IN THE HOLE II
Toad in the Hole is made with Yorkshire Pudding batter. This is a recipe for this from my family which is true Yorkshire, for many generations.
Provided by AMSJO
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread oil in the bottom of a 9 inch square baking dish. Sift flour into a medium bowl, then beat in eggs. Gradually stir in milk, water, salt and pepper. Beat well.
- Place sausages in baking dish and pour batter mixture over all. Bake in the preheated oven for 25 to 30 minutes, or until golden and risen.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 33.9 g, Cholesterol 137.1 mg, Fat 17.5 g, Fiber 1.1 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 336.5 mg, Sugar 2.2 g
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.
Nutrition Facts : Calories 232 cal
TOAD- IN- THE -HOLE II
Make and share this Toad- In- the -Hole II recipe from Food.com.
Provided by Aroostook
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Place sausages in an 8x8 square pan or baking dish.
- Bake 20 minutes.
- Combine other ingredients and beat well.
- Remove sausages from oven and pour off all but 2 tablespoons drippings.
- Arrange links around pan and pour batter over them.
- Bake 30 minutes longer or until batter has risen to top of the pan and is golden.
- Cut into squares and serve immediately with Dijon mustard.
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
TOADS IN THE HOLE I
My Grandma made these for us for what she called tea, but we called supper. How high the crust gets depends on how much you beat the eggs. Serve with salad and crusty bread, if desired.
Provided by CJO
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brown sausage in a large skillet; drain and place sausage in a 9x13 inch baking dish.
- In a small bowl beat eggs; add flour, water and milk and beat all together. Let sit 5 minutes.
- Pour mixture over sausage and bake in preheated oven for 25 to 30 minutes, or until top is browned and crusty.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 25.5 g, Cholesterol 156.8 mg, Fat 19 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 5.4 g, Sodium 474 mg, Sugar 1.7 g
ULTIMATE TOAD IN THE HOLE
An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
- Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
- Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
- Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.
Nutrition Facts : Calories 625 calories, Fat 42 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.08 milligram of sodium
TOADS IN THE HOLE II
Toad in the Hole is made with Yorkshire Pudding batter. This is a recipe for this from my family which is true Yorkshire, for many generations.
Provided by AMSJO
Categories Pork Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread oil in the bottom of a 9 inch square baking dish. Sift flour into a medium bowl, then beat in eggs. Gradually stir in milk, water, salt and pepper. Beat well.
- Place sausages in baking dish and pour batter mixture over all. Bake in the preheated oven for 25 to 30 minutes, or until golden and risen.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 33.9 g, Cholesterol 137.1 mg, Fat 17.5 g, Fiber 1.1 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 336.5 mg, Sugar 2.2 g
TOADS IN THE HOLE II
Toad in the Hole is made with Yorkshire Pudding batter. This is a recipe for this from my family which is true Yorkshire, for many generations.
Provided by AMSJO
Categories Pork Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread oil in the bottom of a 9 inch square baking dish. Sift flour into a medium bowl, then beat in eggs. Gradually stir in milk, water, salt and pepper. Beat well.
- Place sausages in baking dish and pour batter mixture over all. Bake in the preheated oven for 25 to 30 minutes, or until golden and risen.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 33.9 g, Cholesterol 137.1 mg, Fat 17.5 g, Fiber 1.1 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 336.5 mg, Sugar 2.2 g
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VEGAN TOAD IN THE HOLE | VEGAN RECIPES | VEGANUARY
From veganuary.com
Cuisine VeganCategory DinnerServings 4Estimated Reading Time 2 mins
- Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm / 8in – a cake tin will do as long as it doesn’t have a loose base.
- Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml of the soy milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined.
- Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the Beyond Sausage Brat Original to the tin, spaced apart from each other, then return to the oven for 2 minutes.
- Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter has risen, golden brown and hot throughout.
- While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly.
- Pour the stock into the pan, add the ketchup, soy sauce, and yeast extract. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth.
- Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1-2 minutes more until the sauce is thickened, stirring. Season with lots of ground black pepper.
TOAD IN THE HOLE RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 40 minsCategory Comfort Food
- Preheat oven to 425°F. Whisk together salt, 1 1/4 cups of the flour, and 1/2 teaspoon of the pepper in a large bowl. Whisk together eggs and milk in a medium bowl until very well combined. Gradually whisk about half of the milk mixture into flour mixture until smooth and free of lumps. Gradually whisk in remaining milk mixture until thoroughly combined; set aside.
- Heat oil in a 12-inch cast-iron skillet over medium-high. Add sausages; cook, turning once, until browned on 2 sides, 2 to 3 minutes per side. Transfer sausages to a plate. Add rosemary sprigs to skillet; cook, stirring rosemary in drippings, until fragrant, about 30 seconds. Transfer to plate with sausages. Remove skillet from heat; do not wipe clean. Working quickly, pour prepared batter into skillet. Arrange sausages down center line of batter in skillet spaced 1 to 2 inches apart; arrange rosemary sprigs around sausages. Bake until puffed, lightly browned, and crisp around the edges, 25 to 30 minutes.
- Meanwhile, melt butter in a large skillet over medium until foamy. Add shallots; cook, stirring occasionally, until translucent, about 4 minutes. Sprinkle with remaining 2 tablespoons flour; cook, stirring constantly, 1 minute, 30 seconds. Slowly stir in stock, scraping up any flour stuck to bottom of skillet. Bring to a simmer over medium, stirring occasionally. Simmer, stirring often, until thickened, 3 to 4 minutes. Remove from heat. Stir in cream, Worcestershire, and remaining 1/2 teaspoon pepper. Stir in additional salt to taste. Keep gravy warm over low, stirring occasionally, until ready to serve.
- Remove skillet from oven; garnish Toad in the Hole with additional pepper. Serve immediately alongside warm gravy.
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