Tuesday, 27 October 2009

Toad in the Hole
with Onion Gravy

This has got to be one of the most inexpensive comfort foods and a real treat for a midweek meal.

What could be nicer on a wet miserable day than a piping hot Toad in the hole, straight from the oven, served with onion gravy, creamy mashed potatoes and peas?


For the batter

75g plain flour
Salt and freshly ground pepper
75ml milk
55ml cold water
1 egg

Sift the flour and salt and pepper into a large mixing bowl. Make a well in the centre and break in the egg. Mix the water and milk together and add a little to the flour and egg. Beat together, adding a little milk at a time until you have a smooth batter.

500g good quality pork sausages

Preheat the oven to 220C/425F/gas 7

Heat 1 tsp oil in a roasting tin (23x15cm) over the hob, add the sausages and brown them at a high heat. When the tin is very hot, almost smoking, add the batter and put straight into the oven. Cook for 30 minutes until puffy and golden.

For the onion gravy

200g onions, sliced
Good pinch of sugar
1 heaped dessertspoon plain flour
Salt and freshly ground pepper
1/2 tsp mustard powder
50ml red wine
375ml vegetable stock
1 tbsp olive oil

Heat the oil in a heavy based frying pan, over a medium heat, add the onions and sugar and fry until beginning to caramelise. Stir in the flour and mustard powder and cook for 1 minute. Add the red wine and stock, season with salt and pepper and simmer gently for 5-6 minutes.

Serve the toad in the hole straight from the oven with mashed potato, peas and onion gravy.

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