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Week 6 : Friday 14 September:
Toad in the hole
12 chunky pork sausages
mug of plain flour
mug of milk
mug of beaten egg
splash of vegetable oil
1 red onion
a glug of oil
a glass of red wine
a sprig of rosemary
1 pint of fresh beef stock
bowl of frozen peas to serve
preheat the oven to 220°C.
prick the sausages and lay into a deep baking tray.
put the baking dish in the oven for about 5-6 minutes, turning once so that they just begin to colour.
take the sausages out of the oven, drain away excessive fat and replace with some of the vegetable oil, then return to the oven for a few minutes so that the oil is seriously hot.
beat the egg into the flour and whisk in the milk a bit at a time to form a smooth batter, then season with a pinch of salt and pepper.
pour the batter into the hot oiled tray, lay the sausages back on top and place into the oven for 25 minutes so that the batter has risen and the sausages are cooked. Do not open the oven to peek during this process.
peel and slice the onion, then hack up the rosemary.
fry the onions and rosemary in a pan with a shot of oil for 5 minutes until the onions are soft.
splash the red wine into the onions and reduce until there’s barely any left.
add the gravy and bring to a simmer.
take the toad in the hole out of the oven once it is cooked and divide between 4 plates with the gravy and some freshly cooked peas.
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