How To make Toad In The Whole

Mushroom Toad in the Hole | Jamie Oliver

If you're a full-time veggie or just trying to reduce your meat intake, This take on a toad in the hole is full of umami flavours and a real crowd pleaser. A simple batter, a fresh veggie gravy, meaty peeled mushrooms and plenty of fresh herbs - delicious

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Traditional Toad In The Hole Recipe (with the Whatever Pan) | Best Cookware | Non Stick Cookware

Ingredients

For the batter
• 175g/6oz plain flour
• Salt and black pepper, to taste
• 3 eggs
• 300ml/10fl oz milk
• 1 tbsp olive oil
• 5 sausages

For the onion gravy
• 1 tbsp olive oil
• 2 onions, finely sliced
• ½ tsp English mustard
• Pepper, to taste
• 500ml/18fl oz beef stock

Method
• For the batter, mix flour, salt and pepper in a bowl. Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour. Once combined, pour in the milk while you whisk so that you have a smooth batter. The consistency should be of double cream (if the batter is too thick then add a little water). Cover the batter and rest in the fridge for one hour.
• Preheat the oven to 200C/180C Fan/Gas 6.
• For the onion gravy, heat your Whatever Pan over a low heat. Add the oil, onions and cook gently for 15–20 minutes.
• Once the onions are softened and dark golden-brown, stir in the mustard and a pinch of pepper and then add the stock. Bring the mixture to the boil, reduce heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.
• Set aside, wash your Whatever Pan and add your sausages and 1 tbsp of oil and brown them in the oven, turning now and again until coloured on all sides (they don’t need to be cooked through).
• Once browned, remove from oven and whisk in the rested batter and pour it over the sausages.
• Return to the oven and cook for a further 30–35 minutes, or until the batter is risen and golden-brown all over.

Jean Patrique tools used
• The Whatever Pan
• Set of 3 mixing bowls

#food #recipes #howtocook

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Toad in the Hole

How to make Toad in the hole and roast potatoes.

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Part 1 roast potatoes


Toad in the Hole Ingredients
115g Plain or All Purpose flour
2 Large Eggs
75g / 2½ oz milk
75g / 2½ oz water
½ tsp Salt
45g / 1½oz Beef Dripping
8 Thick Pork or Beef Sausages
1 Medium Onion
240g / 8oz Gravy Stock
30g / 1oz Corn Flour / Corn Starch


Music used
Lazy River Rag
By Dan Lebowitz


Lazy Afternoon Sun
By Dan Lebowitz


Birds in Flight
By Dan Lebowitz


Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

How to make toad-in-the-hole - BBC Good Food

Learn how to make our super simple toad-in-the-hole. You'll be making this comforting family classic, one of our most-searched recipes on bbcgoodfood.com, perfectly in no time! Get the full recipe with step-by-step instructions here:

Our toad-in-the-hole podcast episode is out now! We're talking sausage to batter ratio, preventing stodginess, and the perfect pan. You can listen to the new episode here:

For more recipes and tips visit: bbcgoodfood.com

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Toad in the hole for Will ???? #shorts

Recipe

Ingredients

- 1.5 cups flour
- 1.5 cups eggs (about 7 eggs)
- 1.5 cups milk
- 0.5 tablespoon salt
- 10 sausages (8 for the toad, 2 for the gravy)
- 2 brown onions, sliced
- 3 tbsp grapeseed oil
- 50g unsalted butter
- 50g flour
- 500ml chicken stock
- 4 dashes of Worcestershire sauce
- Buttered peas to serve

Method

1. Start by making the batter by mixing the flour, eggs, milk and salt. Whisk until there are no lumps and leave in the fridge to rest.
2. Preheat your oven to 200°C. Place 8 of the sausages into a roasting dish and drizzle them with oil.
3. Place them into the oven for 10 minutes or until they start to brown.
4. Pour over the batter mix 3/4 of the way up the sausages and place it back into the oven safely and quickly. Close the door and don't open it again for at least 30 minutes.
5. While that's cooking, make the gravy by breaking up the sausages into a frypan and over med-high heat to brown off.
6. Add the onion and a pinch of salt. Cook the onions for 10 minutes until they are starting to develop colour.
7. Add the butter and, once melted, add the flour and stir well.
8. Once the flour is absorbed into the butter, add the stock and stir so you don't have any lumps.
9. Season this with Worcestershire sauce and salt (if needed).
10. After the toad has been in the oven for 30 minutes, check to see how it's looking - it's ready when golden brown and more than doubled in size.
11. Serve with buttered peas and onion gravy.

Toad in the hole - a British classic!

Today i'm going to show you how to make toad-in-the-hole, a British classic that everybody loves.

This toad in the hole consists of meaty pork sausages nestled in a giant crispy Yorkshire pudding. All served up with a rich red onion gravy.

Full Printable recipe here:

Toad in the hole Ingredients:
140 g (1cup+1tbsp) plain (all purpose) flour
4 medium eggs
200 ml (3/4cup+1tbsp) semi skimmed (half fat) milk
8 good quality thick pork sausages
2 tbsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper

Red onion gravy ingredients:
1 tbsp vegetable oil
1 tbsp unsalted butter
2 red onions peeled and sliced thinly
1 tsp light brown sugar
2 tbsp plain all-purpose flour
480 ml (2 cups) hot beef stock try to use a good quality stock for the best flavour
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper

#British #Recipe #Classic