Sunday, April 11, 2010

20100411 Toad in the Hole

(SOURCE: BBC Good Food Magazine)

You could add 1/2 tsp of English mustard powder to the batter to give the dish an extra kick.

100g plain flour, plus 1 tbsp for gravy
1 egg
300ml milk
3 thyme springs, leaves only
8 pork sausages
2 tbsp sunflower oil
2 onions, peeled and sliced
1 tsp soft brown sugar
500ml beef stock

1. Heat oven to 220 degree C. Tip flour into a large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the center, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
2. You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme.
3. Use scissors to snip the links between your sausages, then drop them into a 20 X 30cm roasting tin. Add 1 tbsp of the oil, toss the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 minutes.
4. Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 minutes until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
5. Meanwhile, soften the onions with the remaining oil in a large non stick frying pan for about 20 minutes, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 minutes. Add the spoonful of flour, then cook, constantly stirring, for 2 minutes, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4 to 5 minutes too thicken, then season. Cut the told in the hole into large wedges and serve with the gravy spooned over.

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