Have you a Recipe for Toad in The Hole Please?!
Answers:
Here is a yummy one !.!.!.!.!.!. = )
Toad in the Hole with Roasted Onion Gravy
6 good-quality pork sausages - about 14oz/400g
1 tbsp groundnut or other flavourless oil (if necessary)
For the batter:
3oz/75g plain flour
1 large egg
3fl oz/75ml semi-skimmed milk
salt and freshly milled black pepper
For the onion gravy:
8oz/225g onions, peeled and sliced
2 tsp groundnut or other flavourless oil
1 level tsp golden caster sugar
2 tsp Worcestershire sauce
1 level tsp mustard powder
15fl oz/425ml vegetable stock made from 1? level tsp Marigold Swiss vegetable bouillon powder dissolved in 15fl oz/425ml boiling water
2 rounded tsp plain flour
salt and freshly milled black pepper
Preheat the oven to 220C/425F/Gas 7!.
Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing!. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper!. Now, measure the milk and 2fl oz/55ml water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour - as you whisk, the flour around the edges will slowly be incorporated!. Then add the liquid gradually, stopping to scrape the flour into the mixture!. Whisk until the batter is smooth!. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient!.
Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray!. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes!. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes - they need to be nicely blackened round the edges!. When they are ready, remove them and leave to one side!.
Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil!. When the tin is really hot and the oil is beginning to shimmer - it must be searing hot - quickly pour the batter in all around the sausages!. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes!.
Now for the gravy!. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan!. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour!. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in!. Then bring it up to simmering point and gently simmer for 5 minutes!. Taste to check the seasoning, then pour into a warmed serving jug!. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy!. Serve it immediately with the gravy, and it's absolutely wonderful with mashed potato!.Www@FoodAQ@Com
Toad in the Hole with Roasted Onion Gravy
6 good-quality pork sausages - about 14oz/400g
1 tbsp groundnut or other flavourless oil (if necessary)
For the batter:
3oz/75g plain flour
1 large egg
3fl oz/75ml semi-skimmed milk
salt and freshly milled black pepper
For the onion gravy:
8oz/225g onions, peeled and sliced
2 tsp groundnut or other flavourless oil
1 level tsp golden caster sugar
2 tsp Worcestershire sauce
1 level tsp mustard powder
15fl oz/425ml vegetable stock made from 1? level tsp Marigold Swiss vegetable bouillon powder dissolved in 15fl oz/425ml boiling water
2 rounded tsp plain flour
salt and freshly milled black pepper
Preheat the oven to 220C/425F/Gas 7!.
Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing!. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper!. Now, measure the milk and 2fl oz/55ml water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour - as you whisk, the flour around the edges will slowly be incorporated!. Then add the liquid gradually, stopping to scrape the flour into the mixture!. Whisk until the batter is smooth!. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient!.
Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray!. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes!. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes - they need to be nicely blackened round the edges!. When they are ready, remove them and leave to one side!.
Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil!. When the tin is really hot and the oil is beginning to shimmer - it must be searing hot - quickly pour the batter in all around the sausages!. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes!.
Now for the gravy!. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan!. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour!. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in!. Then bring it up to simmering point and gently simmer for 5 minutes!. Taste to check the seasoning, then pour into a warmed serving jug!. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy!. Serve it immediately with the gravy, and it's absolutely wonderful with mashed potato!.Www@FoodAQ@Com
There are a few other ways on the web site!. Hope it helps!.
TOAD - IN - THE - HOLE
BATTER:
2 eggs
2 egg whites, if desired
1 c!. milk
1 c!. flour, sifted
1/2 tsp!. salt
1 doz!. brown-n-serve sausage links, thawed
Butter (optional)
Jam (optional)
Preheat oven to 425 degrees!. Prepare batter; dice sausages and arrange in large souffle or baking dish!. Place in preheated oven for 5 minutes!. Remove and immediately pour in batter!. Bake for 20 minutes at 425 degrees then reduce oven temperature to 350 degrees for 20 to 25 minutes!. Toad-in-the-hole should be very crispy and browned!. Serve immediately with butter and jam!.Www@FoodAQ@Com
TOAD - IN - THE - HOLE
BATTER:
2 eggs
2 egg whites, if desired
1 c!. milk
1 c!. flour, sifted
1/2 tsp!. salt
1 doz!. brown-n-serve sausage links, thawed
Butter (optional)
Jam (optional)
Preheat oven to 425 degrees!. Prepare batter; dice sausages and arrange in large souffle or baking dish!. Place in preheated oven for 5 minutes!. Remove and immediately pour in batter!. Bake for 20 minutes at 425 degrees then reduce oven temperature to 350 degrees for 20 to 25 minutes!. Toad-in-the-hole should be very crispy and browned!. Serve immediately with butter and jam!.Www@FoodAQ@Com
1lb of good pork sausages
1 egg
4oz self raising flour
Pinch of salt
Pinch of finely powdered sage
Half pint of milk
Some dripping
Sift flour, salt and sage together, break in the egg, and gradually stir in the milk!. When the batter is smooth and creamy, stand aside for at least an hour!.
Prick the sausages all over and grill them lightly to give them a pleasant savory taste and ensure that they will be well cooked in the batter!.
Put about 4 tablespoonfuls of dripping into a Yorkshire pudding dish or small baking tin, and heat it until it splutters!. At once stir in 1 tablespoonful of the hot fat into the batter!.
Quickly arrange the sausages in the tin with the rest of the fat, and pour in the batter!. This must all be done very quickly, because the batter must get into the fat while it is hot enough to crimp it round the edge of the tin as soon as it is poured in!.
Put the tin back into the hot oven near the top and bake for 30-35 minutes at Reglo 7 or 450 degrees F!.
Race the dish to the table immediately it is taken from the oven, while it is puffy and crisp; cut out each sausage in a frame of batter!.Www@FoodAQ@Com
1 egg
4oz self raising flour
Pinch of salt
Pinch of finely powdered sage
Half pint of milk
Some dripping
Sift flour, salt and sage together, break in the egg, and gradually stir in the milk!. When the batter is smooth and creamy, stand aside for at least an hour!.
Prick the sausages all over and grill them lightly to give them a pleasant savory taste and ensure that they will be well cooked in the batter!.
Put about 4 tablespoonfuls of dripping into a Yorkshire pudding dish or small baking tin, and heat it until it splutters!. At once stir in 1 tablespoonful of the hot fat into the batter!.
Quickly arrange the sausages in the tin with the rest of the fat, and pour in the batter!. This must all be done very quickly, because the batter must get into the fat while it is hot enough to crimp it round the edge of the tin as soon as it is poured in!.
Put the tin back into the hot oven near the top and bake for 30-35 minutes at Reglo 7 or 450 degrees F!.
Race the dish to the table immediately it is taken from the oven, while it is puffy and crisp; cut out each sausage in a frame of batter!.Www@FoodAQ@Com
Simplest: I cut a hole with a shot or juice glass in the center of bread slices!. Brown bread, one side in melted butter, turn and drop egg in the hole, allow to cook as you would a fried egg, turn if necessary!. Cut out "hole" is also browned and served as a topper on the yolk!. Delish!Www@FoodAQ@Com
try this
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.Www@FoodAQ@Com
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.Www@FoodAQ@Com