Toad in the Hole
23/11/14 12:36 Filed in: British - Main
One of my all time favourite comfort foods. Ideal for this autumnal weather.
Toad in the hole is a British classic, using good quality sausages served in a Yorkshire pudding batter.
I keep this 100% traditional, serving with a delicious home made onion gravy and green peas.
There is nothing complex to this recipe. The gravy, sausages and batter can be prepared earlier, meaning that you only need to get the lard up to temperature when ready to cook.
for the Toad in the Hole [serves 4] :
150 g plain flour
4 free-range eggs
1 tbsp wholegrain mustard
300 ml milk
75 g lard
6 good-quality sausages
1 tbsp vegetable oil
for the onion gravy [serves 4] :
2 onions, finely sliced
2 tbsp Marmite (yeast extract)
75 ml red wine
1 tbsp gravy granules mixed with 2 tbsp boiling water
200 ml boiling water
200 ml good quality beef stock
1 tbsp butter
salt and pepper to taste
served with al dente steamed peas
for the Toad in the Hole :
1) Preheat the oven to gas mark 7.
2) Add the oil to a heavy based frying pan, and brown off the sausages. Once browned on one side, repeat until browned all over. Set the sausages aside.
3) Add the eggs and the flour to a large mixing bowl. Gently whisk until combined.
4) Add the milk, whisking gently. It is important not to whisk too hard, else the batter will tighten due to the gluten. Set aside in the fridge for as long as possible (over night is best)
5) Place an oven tray in the oven for 15 minutes. Add the lard, and leave until smoking.
6) Carefully add the sausages to the hot lard.
7) Ladle over the batter, and cook for 35 minutes, until golden brown.
8) Serve with peas and gravy.
for the onion gravy :
1) Using the frying pan used for the sausages, on a medium high heat, add the sliced onion, and cook until browned and caramelised.
2) Add the Marmite, stirring quickly, otherwise it will stick.
3) Now add the red wine, and deglaze the pan, scraping all the sticky bits from the bottom.
4) Once reduced by half, add the beef stock and gravy granules mixed with the boiling water.
5) Simmer until the gravy has thickened.
6) Add the butter and stir through, until the gravy is glossy.
7) Check the seasoning and adjust. The gravy can be left aside until ready to serve - simply bring back to temperature.
Fry the sasages
Weigh out the flour
Add the eggs
Add the milk and whisk to combine
Set aside to allow the glutens to relax
Turn the sausages and brown all over
Slice the onions
Fry on a low heat for 20 minutes until caramelised
Onions taking on a sweet flavour
Deglaze the pan with red win
Prepare the gravy granules … shock !!!
Once the wine has almost all evaporated, add the remaining ingredients
Add the gravy
Add the beef stock
Bring to a simmer
Once thickened, add the butter
Add the sausages to the smoking hot lard
Add the batter and put in the oven immediately
Batter fully risen and delicious golden brown
Served on a plate
Serve with peas and gravy