toad in the hole (with roasted-onion gravy)

I was supposed to be doing the new year, post-festive healthy-eating thing by now and I did start out the year with such good intentions (ref: roasted cauliflower and hazelnut salad)… that was before I discovered Co-op’s Lincolnshire sausages and which I can’t currently get enough of (I have since found out are prize-winning to boot).  Just ensure I could keep the Christmas flab on my bum for that much longer, I made the sausages into a toad in the hole – it’s ok, I’m sure it’s nothing a few jogging sessions won’t shift.  I have to say, the accompanying photo does not do this dish justice (and also I didn’t make quite enough batter for the size of the tray), but believe me, it tastes good.  And make sure you don’t cheat (with oxo granules) and skimp on making the onion gravy – it adds a real zing to the dish.

The recipe is inspired by Delia, but with a few bits and pieces improved (?) along the way… enjoy…

For 3 people…

For the toad:

6 sausages (I used 8, but the sausages I bought come in packs of 8 and I wanted to use the whole lot up)

1 tablespoon oil

2 large eggs

150 ml milk

100ml water

For the onion gravy:

1 onion, peeled and sliced

2 teaspoons oil

1 teaspoon caster sugar

1 dessertspoon Worcester sause

1 teaspoon mustard powder

425ml vegetable stock

1 dessert spoon plain flour

a few sage leaves

salt and pepper to taste

Pre-heat the oven to 220C.  To make the batter sieve the flour until a bowl, make a well in the centre of the flour and break the eggs into it.  Add some salt and pepper.  Pour the milk and water into the bowl a little at time and whisk the egg with the flour until the batter is smooth.

Place the sliced onions and sage leaves in a bowl and a drizzle of oil, the sugar and give it all a stir so that the onions are all lightly coated and spread them out over the baking tray.

Put the sausages into a roasting tray and place on a low shelf in the oven and place the onions on a high shelf for ten minutes.  After this time, remove the sausages and place the roasting tray over direct heat (if the sausages haven’t yielded much fat, then add some oil now) and leave the onions for a further 5 minutes until they have blackened around the edges.  When the onions are ready, remove them from the oven and leave them to one side.  Going back to the sausages – when the oil in the tray is really hot, pour the batter around the sausages and replace the tray back into the oven onto the highest shelf this time and cook for 30 minutes or until the batter is puffed and brown and crisp.

To make the gravy – in a pan, add the Worcester sauce and mustard powder to the stock and add the roasted onions (having removed the sage leaves).  Add a teaspoon of oil and stir in the plain flour.  Sir all together over a medium heat, whisking all the time and simmer for 5 minutes

toad in the hole

toad in the hole

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