toad in the hole?

Question

how do u make it?! need the recipe, temp and times!

Answer 1

http://www.deliaonline.com/recipes/toad-in-the-hole-with-roasted-onion-gravy,1030,RC.html

Answer 2

Try the following

Toad in the Hole with Roasted-onion Gravy

6 good-quality pork sausages – about 14 oz (400 g)
1 tablespoon groundnut or other flavourless oil (if necessary)

For the batter:
3 oz (75 g) plain flour
1 large egg
3 fl oz (75 ml) semi-skimmed milk
salt and freshly milled black pepper

For the onion gravy:
8 oz (225 g) onions, peeled and sliced
2 teaspoons groundnut or other flavourless oil
1 level teaspoon golden caster sugar
1 dessertspoon Worcestershire sauce
1 level teaspoon mustard powder
15 fl oz (425 ml) vegetable stock made from 1½ level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water
1 rounded dessertspoon plain flour
salt and freshly milled black pepper

Pre-heat the oven to gas mark 7, 425°F (220°C).

You will also need a solid-based, flameproof roasting tin with a base of 9 x 6 inches (23 x 15 cm), 2 inches (5 cm) deep, and a baking tray 14 x 10 inches (35 x 25.5 cm).

Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Now, measure the milk and 2 fl oz (55 ml) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient.

Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes – they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side.

Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes. Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with the gravy, and it's absolutely wonderful with mashed potato

Answer 3

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour





I can't give this high enough accolades - it's a simply wonderful creation from the humble origins of British cooking. If only you could order it in a restaurant, though.
Ingredients
6 good-quality pork sausages - about 14oz/400g
1 tbsp groundnut or other flavourless oil (if necessary)
For the batter:
3oz/75g plain flour
1 large egg
3fl oz/75ml semi-skimmed milk
salt and freshly milled black pepper
For the onion gravy:
8oz/225g onions, peeled and sliced
2 tsp groundnut or other flavourless oil
1 level tsp golden caster sugar
2 tsp Worcestershire sauce
1 level tsp mustard powder
15fl oz/425ml vegetable stock made from 1½ level tsp Marigold Swiss vegetable bouillon powder dissolved in 15fl oz/425ml boiling water
2 rounded tsp plain flour
salt and freshly milled black pepper

You will also need a solid-based, flameproof roasting tin with a base of 9x6in/23x15cm, 2 in/5cm deep, and a baking tray 14x10in/35x25.5cm.



Method
Preheat the oven to 220C/425F/Gas 7.

Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Now, measure the milk and 2fl oz/55ml water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour - as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient.

Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes - they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side.

Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer - it must be searing hot - quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with the gravy, and it's absolutely wonderful with mashed potato.

Answer 4

This serves 2 very hungry adults or teenagers, 3 or 4 who are less so

250g approx. sausages, any variety

For the batter

110g plain flour
½ teaspoon salt (optional)
2 medium eggs
150ml water mixed with 150ml milk

To cook

2 tablespoons / 30ml vegetable oil

For the gravy

1 tablespoon / 15ml vegetable oil
225g onions, peeled and thinly sliced
1 clove garlic, finely sliced or chopped
1 teaspoon sugar
2 teaspoons flour
425ml stock, vegetable or chicken (make with a stock/bouillon cube or powder)
75ml red or white wine (optional)
1 tablespoon / 15ml soy or Worcestershire sauce
1 teaspoon mustard


Cook the sausages. Grill, fry or roast them, whatever you prefer just bear in mind they’re going back in an oven for 30 – 40 minutes so don’t let them brown too much.

Make the batter. Tip or sieve the flour into a large mixing bowl, letting it heap up in the middle. Make a well in its centre and break the eggs into it. Using a wooden spoon, mix the eggs to a paste, very gradually drawing in a little more of the flour and adding some of the water and milk mix. When all the flour is incorporated, stir in what’s left of the water and milk.

You can of course make the batter in a food processor or blender. Just put everything in and whiz.

Heat the oil in a roasting tray or ovenproof metal dish at least 5cm deep until its just beginning to smoke. You can do this either in the oven or over a direct heat but be careful especially if there are children buzzing around the kitchen.

Gently add the sausages and pour over the batter. Bake for about 35 – 40 minutes but check after 25 as cooking time will depend very much on how big the tin is and how deep the batter. When the toad is ready it should be puffed up and golden brown, the centre just cooked but not squid-gy. For maximum impact, serve quickly before it sinks.
For the gravy:

Put the oil, sliced onions, garlic and sugar in a medium sized saucepan and cook over a low heat until the onions are soft, stirring occasionally to stop them sticking and burning. The longer you do this the more flavourful the finished gravy will be; 10 minutes is fine but 30 minutes – when they will be stickir and more caramel-y - is better..

Stir in the flour and mix well. Then pour in the stock, the sauce and mustard, stirring as you do so. Bring to the boil and then simmer for at least 5 minutes. If you forget about it and it gets too thick, just add some water to bring the consistency back to how you want it.

Taste and adjust flavour with salt, pepper, mustard and soy sauce.(Children often love gravy but they might prefer this strained and ridded of onion-y ‘bits’.)

Answer 5

Toad in the hole


Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
2 free-range eggs
125g/4½oz plain flour
150ml/5fl oz milk mixed with 150ml cold water
1 level tbsp grain mustard
salt and freshly ground black pepper
6 fat, herby pork sausages
100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon
3 tbsp dripping or lard
To serve
brown onion and madeira gravy



Method
1. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes.
2. Preheat the oven to 220C/425F/Gas 7.
3. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.
4. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.
5. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.
6. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy.

Answer 6

Toad-in-the-Hole
Feeds: 2
Time to cook: About 30 mins
Oven temperature: Gas mark 7, 220°C, 425°F

Take
Pork sausages
Onion
Plain flour
Egg
Milk
Fresh thyme
Make
Place 4 Pork sausages into a large 4 ring Yorkshire pudding tin with ½ onion, sliced, and cook in a preheated oven for 10 minutes. Alternatively make a large version placing the sausages and onion into a roasting tin.
Meanwhile make the batter.
Place 75g (3oz) plain flour in a bowl and mix in 1 egg.
Then gradually add 150ml (¼pt) milk and whisk until smooth. Season with salt and pepper and add 15ml (1tbsp) fresh thyme, chopped.
Remove the sausages and onions from the oven and pour over the batter. Return to oven for 15-20 minutes until well risen and golden brown.

Answer 7

Toad in the hole = <33333333
http://www.retrofoodrecipes.com/toad_in_the_hole.html
http://www.robertsplace.ca/recipes/toadinahole.htm
http://www.anenglishmaninamerica.co.uk/british-toad-in-the-hole-recipe-and-history-of-sausage-toad.php
http://thefoody.com/meat/toadinthehole.html

Answer 8

put some good quality sausages in oven prof dish in oven on 200 then in another bowl put 4 oz of plain flour and 2 eggs also half pint of cold milk salt and pepper to taste whisk up well when sausages are brown pour over batter mix cook at top of oven for approx 45 mins untill well risen anf golden brown yummy

Answer 9

ha ha ha there is no recipe for toad in the hole all it is is a slice of bread buttered on both sides a hole is made by a small round cutter maybe a glass toast both sides of bread in pan then place a egg (out of shell) into the hole and let it cook usually it a sunny side up egg but I guess you could cook it to how you liked it . Do not cook this on high maybe med to med low .doesn't take long.

Answer 10

There are 2 versions, American and English. One is egg and toast and the other is Yorkshire pudding and sausages. I'd prefer the Brits' version (Oh, c'mon now, you know you eat it, too, you Scots and Welsh and Irish!!!:>))