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Home-made toad in the hole, runner beans and gravy

The transformation outdoors in the last few days has been spectacular. We’re lucky that despite living in London our street is lined with magnificant sycamores. Right now the trees are in full Autumnul show and the pavements are hidden somewhere below a blanket of their enormous, colourful leaves. It’s definitely time to start pulling out some of the winter warmers.

Toad in the Hole
We make this with half pork sausages and half veggie (Cauldron), but for simplicity this recipe is for a pork-only version.
Serves 2 generously (though the batter would probably hold twice as many sausages if needed)
Prep time: 5 mins
Cooking time: 40 mins

300ml semi-skimmed milk
125g plain flour
2 large eggs
4 sausages
2tbsp groundnut oil
salt and pepper

1. Put the flour in a mixing bowl and add a few grinds of salt. Use a balloon whisk to remove any lumps from the flour (alternatively, sieve it into the bowl).
2. Make a hole in the middle of the flour, crack the eggs into it and whisk briefly.
3. Add the milk a bit at a time, continually whisking. When ready the batter should resemble single cream in consistency.
4. Add some freshly ground black pepper, cover and put in the fridge to stand.
5. Meanwhile, preheat the oven to 220C.
6. Heat the oil in a regtangular casserole or roasting dish, add the sausages and cook for 10 minutes.
7. Pour the batter into the dish and return to the oven for 25-30 minutes – don’t open the door for at least 20 minutes!
8. Serve

We had this tonight simply with sliced runner beans boiled for a few minutes and some good old Bisto gravy.

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