Toad In The Hole With Onion Gravy And Garlic Cabbage
This comforting toad in the hole dish features savory sausages nestled in a light and fluffy batter, baked to golden perfection. Served with rich onion gravy and flavorful wilted cabbage, this dish is sure to warm both hearts and bellies.
— Constant Cookbook
Ingredients
- 225g/8oz plain flour
- and saltblack pepper
- 3 free-range eggs
- 300ml/10fl oz milk
- 2 tbsp olive oil
- 8 sausages
- 1 tbsp olive oil
- 2 onions
- ½ tsp English mustard
- 500ml/18fl oz stock (from a stock cube, ideally beef although chicken
- 1 Savoy cabbage
- ½ tbsp olive oil
- 2 garlic
Instructions
- For the batter, sieve the flour into a bowl and season with salt and pepper. Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour. Once combined, pour in the milk while you whisk so that you have a smooth, lump-free batter the consistency of double cream (if the batter is too thick then add a little water). Cover the batter and rest in the fridge for one hour.
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the onion gravy, heat a heavy-based frying pan over a low heat. Add the oil, onions and a pinch of salt. Cook gently for 15â20 minutes, or until completely collapsed and dark golden-brown in colour. If the onions are cooking too quickly, then cover with a lid while they cook.
- Once the onions are completely softened and dark golden-brown, stir in the mustard and a pinch of pepper and then add the stock. Bring the mixture to the boil, reduce to a simmer and simmer for 10â15 minutes, or until the volume of liquid has reduced by half. Taste and adjust the seasoning as necessary.
- Put a roasting tray (about 30x20x6cm/12x8x2½in) into the preheated oven. Once really hot, add the olive oil and the sausages. Brown the sausages in the hot oven, turning now and again until coloured on all sides (they donât need to be cooked through).
- Whisk the rested batter and pour it into the hot tin over the browned sausages. Return to the oven and cook for a further 30â35 minutes, or until the batter is risen and golden-brown all over.
- While the toad in the hole is cooking, prepare the cabbage. Wilt the shredded cabbage in a high sided frying pan or shallow saucepan with 3â4 tablespoons of water over a medium high heat for 6â8 minutes, stirring occasionally. Once the cabbage is tender pour off any excess water (or add it to the gravy) and then add the oil to the pan along with the garlic. Fry over a medium high heat for 2â3 minutes, or until the garlic is softened and aromatic. Season the cabbage with salt and pepper and keep warm.
- Reheat the onion gravy and serve the cooked toad in the hole in wedges with the cabbage alongside.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 4
Comments
No comments found.