Vegetable Toad In The Hole Recipes

ALL-VEGETABLE TOAD-IN-THE-HOLE

Steps:

• Whisk together milk, mustard, eggs, and 1 tablespoon of the oil in a large bowl. Whisk in all-purpose flour and whole-wheat flour until smooth. Let rest 15 minutes.
• Preheat oven to 425°F. Place an 11- x 7-inch glass or ceramic baking dish in oven while it preheats.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add onion wedges, cut sides down; cook 5 minutes turning once, or until lightly browned on both sides. Add eggplant; cook 5 minutes, stirring occasionally. Add bell pepper, zucchini, squash, thyme, pepper, and garlic. Cook, stirring occasionally, until squashes are slightly tender, about 5 minutes. Stir in tomatoes and salt; cook 3 minutes. Remove from heat.
• Add butter and remaining 1 tablespoon oil to preheated baking dish. When butter has melted, pour batter in dish and top with vegetable mixture. Bake in preheated oven until set and lightly browned, 30 to 35 minutes. Remove from oven. Let stand 5 minutes. Sprinkle with basil.

VEGETABLE TOAD IN THE HOLE

Steps:

• Preaheat oven to 200degC
• To make batter:.
• sieve the flour & a pinch of salt into a largge bowl, make a well in the centre & beat in the eggs & milk, stir in 1 tsp of mustard & set aside.
• Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.
• To make filling:.
• Melt the butter in frying pan (skillet) and saute the onion & garlic for 2 mins, stirring.
• Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.
• Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.
• Carefully remove the dish from the oven and pour in the batter.
• Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.
• Serve immediately.

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.

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.

CHICKEN AND VEGETABLE TOAD IN THE HOLE

Steps:

• Preheat the oven to 220 degrees C, 425 degrees F
• Place the oil in an 20cm x 20cm ovenproof dish and heat until very hot.
• Sift the flour into a bowl and make a hole in the centre.
• Add the eggs and milk.
• Beat together to form a thick creamy batter, then fold in the chicken pieces, grated carrot, broccoli, onion and salt.
• Spoon into the hot dish and bake for 30-35 minutes, or until golden brown and risen.
• Mix the apple sauce, mustard and yogurt together in a small pan, then heat through gently.
• Serve the sauce with the toad.

VEGGIE TOAD-IN-THE-HOLE

Steps:

• To make the batter, beat the eggs and milk together in a bowl, add 1 tsp salt, then beat again and leave to stand for 30 mins. Tip in the plain flour and beat well with a whisk until smooth. If you can, make this 2 hrs before needed and allow to stand before pouring into the tin.
• Heat oven to 220C/200C fan/gas 7. Pour 2 tbsp oil in a 28 x 23cm roasting tin (or a tin roughly that size), coat the sausages in the oil and roast them in the oven for about 8-10 mins.
• Stir the batter, then remove the tin from the oven and pour the batter over the hot oil and sausages (you can do this over a low heat on the hob to keep the oil nice and hot). Put the tin back in the oven and cook for 10 mins, then turn the temperature down to 180C/160C fan/gas 4 and cook for a further 25-30 mins or until the batter is cooked through.
• Test with a knife in the centre to check it's cooked. Serve with our crunchy polenta roast potatoes, caramelised carrots and veggie gravy, if you like, plus some green vegetables.

ROOT VEG & PANCETTA TOAD-IN-THE-HOLE WITH ONION GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, rosemary, eggs and milk in a jug. Set aside.
• Wrap the pancetta slices around some of the root veg, then tip into a large roasting tin. Add the onions, season and drizzle with the oil. Bake for 25 mins. Increase oven to 240C/220C fan/gas 9.
• Remove the tin from the oven and pour in the batter mixture. Return to the oven and bake for 10 mins until puffed up and golden, then lower to 220C/200C fan/gas 7 and bake for a further 15 mins.
• To make the gravy, put the onion chutney, balsamic vinegar and flour into a saucepan, stir well, then bubble for 1-2 mins over a medium heat. Pour in the stock and whisk until smooth, then bring to a simmer and bubble for 5 mins until thickened. Serve the toad-in-the-hole with the onion gravy and peas, if you like.