Meal Planner

Kevin’s Toad in the Hole

RECIPE OVERVIEW

This was a dish we often had as children and one which I really enjoy cooking and serving. It’s real tasty comfort food and perfect for two.

Preparation time: 25 minutes

Cooking time: 30 minutes

Ingredients

Serves: 2 people

  • 135 g SuperValu Babycorn and Sugarsnaps
  • 1 large SuperValu Onion
  • 4 - Superquinn Award Winning Irish Sausages
From your Store Cupboard
  • 400 ml Chicken Stock Cube
  • 1 g Plain Flour
  • 1 pinch SuperValu Fresh Thyme
From your Store Cupboard
  • 1 - Fresh Egg
  • 175 ml Milk
  • 150 g Plain Flour
  • 0 - SuperValu Oil
  • 1 pinch SuperValu Salt
  • 0 tsp Wholegrain Mustard
Onion Gravy
  • 1 - SuperValu Onion
    diced

Method

    1. Begin by making the batter.
    2. Sift the plain flour into a large mixing bowl and add a pinch of salt. Break in the egg, add the milk and whisk thoroughly until a smooth batter has been achieved. Whisk in the wholegrain mustard and mix well. Rest in the fridge until required.
    3. Preheat the oven to 180ºC/350ºF/Gas Mark 4
    4. Heat a medium sized oven proof frying pan with a little oil and brown the sausages all over. Next add in the sliced onion and allow these to soften a little.
    5. Remove the sausages and when cool enough to handle, cut them in half and stand them upright in an oven proof bowl. Add the onions to the sausages.
    6. Place 1 tablespoon of oil in the bowl with the sausages and onions and place in the oven for 4-5 minutes.
    7. Remove the bowl and pour in the batter and then return to the preheated oven for 20-25 minutes until the batter is crisp and well risen.
    8. Serve immediately with the onion gravy.

Onion Gravy

    1. Heat a large sauce pan with a little oil.
    2. Add in the sliced onions and a pinch of dried thyme and allow them to sauté off until they are browned. Next add in the plain flour and use this to coat the onions.
    3. Don’t worry about the flour browning off because this will give you a nicer colour on the sauce later on. Gradually add the stock at this stage and allow it to come to the boil.
    4. Simmer gently for 5-10 minutes and serve with your toad in the hole.
    5. Serve with the Baby Corn and Sugarsnaps.

Top Tip

As an alternative presentation you could simply pour the batter into the ovenproof pan and pop the pan into the oven and cook for 20-25 minutes.  

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