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Toad in the Hole

 

Serves: 4

Ingredients:

Sunflower oil
8 large good-quality Sausages
4 sprigs of fresh Rosemary
2 large red Onions, peeled and sliced
2 cloves of Garlic, peeled and finely sliced
2 knobs of Butter
6 tablespoons Balsamic Vinegar
1 tablespoon Vegetable stock powder or 1 Vegetable stock cube

For the batter

285ml Milk
115g plain Flour
a pinch of Salt
3 Eggs

Method:

  1. Mix the batter ingredients together, and put to one side.
  2. Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting 240–250ºC.
  3. Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
  4. When the oil is very hot, add your sausages.  
  5. Allow them to colour until lightly golden.
  6. Take the tin out of the oven, being very careful, and pour your batter over the sausages.
  7. Throw a couple of sprigs of rosemary into the batter.
  8. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising.
  9. Remove from the oven when golden and crisp.
  10. For the onion gravy, fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent.
  11.  Add the balsamic vinegar and allow it to cook down by half.At this point, add a stock cube or powder.
  12. Add a little water.
  13. Allow to simmer and you’ll have a really tasty onion gravy.

 

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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

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