Toad in the Hole
Toad in the Hole with Onion Gravy
By Johnnie Mountain
250g or 2 cups plain flour
½ tsp salt
300ml or 1 and ¼ cups milk
6 Tbsp vegetable oil
8 Holly pork sausages
Peas or other green vegetable to serve
2 large red onions
1 small sprig thyme
1 tsp plain flour
60ml or ¼ cup red wine
300ml or 1 and ¼ cups beef stock
1-2 tsp redcurrant jelly
freshly ground black pepper
1. To make the batter, sift the flour and salt into a bowl. Whisk the eggs and milk with 4 Tbsp water, then gradually whisk ¾ of the mixture into the flour to make a smooth batter peut on acheter du viagra sans ordonnance. Whisk in the remaining milk mixture, a little at a time until the consistency of single cream. Transfer to a jug and leave to rest until ready to use.
2. To make the gravy, melt the butter in a large frypan over a medium heat. When the butter is foaming, add the onions and thyme. Turn the heat down slightly, cover the pan and cook the onions for 30 minutes stirring frequently until soft. Uncover the pan, increase the heat to medium and cook for a further 10 minutes until the onions have slightly caramelized. Stir in the flour, then whisk in the red wine and stock. Bring to the boil then turn down the heat and simmer 10-15 minutes until the gravy has thickened slightly. Whisk in 1 tsp of the red currant jelly adding more to taste. Season with salt and pepper and leave to one side.
3. While the onions are cooking, preheat the oven to 220 degrees C.
4. Heat 2 Tbsp of the oil in a large frypan over a medium heat. Add the sausages and cook for 8-10 minutes, turning regularly until golden brown all over. It is important to brown them well as they won’t colour in the batter. While the sausages are cooking, pour the remaining oil in a medium sized roasting dish and heat in the oven for 5 minutes until very hot.
5. Carefully remove the dish from the oven and put it on the hob over a medium heat. Pour in the batter (it should start to bubble at the edges) and sit the sausages in the batter. Immediatley return the dish to the oven and bake for 10 minutes. Turn the heat down to 200 degrees and bake for a further 25-30 minutes until the batter is puffy on top and crisp on the bottom. Reheat the gravy if necessary and serve with the ‘toad’ snd steamed green vegetables.