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Toad In The Hole

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Ingredients

8 Cumberland Pork Sausages
75g Plain Flour
1 Large Egg
75ml Semi-Skimmed Milk
55ml Water
40g Lard
Salt and Freshly Milled Black Pepper
3 Agria Potatoes
Cream
50g Cold Butter Diced
200ml Beef Stock
Henderson's Relish
Splash of Red Wine
2 Onions Sliced

Toad In The Hole

  • Medium

Ingredients

Directions

Steps

1
Done

Sift the flour into a bowl, add some seasoning and then make a well in the centre. Break the egg into it and beat it with a whisk, gradually incorporating the flour, and then beat in the milk and water.

2
Done

Once combined, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it when you're ready to cook the toad in the hole

3
Done

Heat the lard in a large deep baking try then brown the sausages, when brown and pour in the batter, make sure the oil is very hot, transfer immediately to a hot oven 220c, cook for 30-35 minutes until well risen and brown.

4
Done

Caramelise the onions in a little oil and butter, deglaze with the red wine and add stock and reduce down until thickened, season with Henderson's relish.

5
Done

For the mash peel and boil the potatoes, then steam dry and pass through a sieve, reduce some cream in a sauce pan by half then add the passed potato and beat in the cold butter until rich enough.

6
Done

Serve all together.

The Cafe

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