CAN you recall the last time you had that most classic of English dishes - Toad in the Hole?
Always a favourite, Weekend has returned to its regular recipe column slot today with celebrity chef, Antony Worrall Thompson's delicious and tasty masterclass in how to make the perfect Toad In The Hole.
TOAD IN THE HOLE
Serves 4
I
NGREDIENTS:
l 8 good sausages
l 2 onions finely sliced
l 1 tbsp thyme leaves
l 2 tbsp olive oil
l 2 tbsp Dijon mustard
l 4 tbsp of beef dripping
For the batter:
l 115g / 4oz plain flour
l Large pinch of salt
l 4 free range eggs
l 300ml / half a pint milk
l 2 tbsp of fresh thyme leaves
l Freshly ground black pepper
METHOD:
l Sweat the onions off with the thyme in the oil until soft then put in the bottom of the roasting dish.
l To make the batter, sift the flour and salt into a large bowl. Make a well in the centre and break in the eggs.
Gradually beat the eggs into the flour using a wooden spoon and slowly add the milk until the batter is thick enough to coat the back of the spoon. Stir in the thyme and season with black pepper. Cover and leave to stand for 30 minutes.
l Preheat the oven to 220°C / 425°F / Gas 7.
l Cook the sausages in a large frying pan over a medium heat until golden brown all over. Remove the sausages from the pan, brush with the mustard and set aside.
l Put the dripping into the roasting dish and place in the oven for five minutes or until the dripping is hot and almost smoking.
l Add the sausages to the hot roasting tin and pour in the batter. Immediately return the roasting tin to the oven and bake for 35 to 40 minutes until well risen and golden. If the batter is becoming too brown on the outside reduce the oven to 190°C / 375°F / Gas 5.
l Place a portion of toad in the hole on a plate and serve immediately.
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The full article contains 382 words and appears in Advertiser Weekend newspaper.
