Toad in the whole with mustard crème fraiche sauce & pickled red cabbage

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Toad in the Hole

Winter is almost here. We need to stock up on wholesome food to see us through the winter and toad in the hole is one of the ultimate recipes that can help us squirrel away some calories for the impending cold months.  Gravy often makes the batter too soggy – sometimes a nice snappy mustard sauce works wonders as an alternative.

Ingredients

  • 8 Cumberland pork sausages (£1.34)
  • 300ml of crème fraiche (£1)
  • 6 Hoads farm free range eggs – medium (£1.49)
  • 1 medium red onion (20p)
  • 1 medium red cabbage (51p)
  • Salt and black pepper,
  • sunflower oil
  • milk,
  • plain flour,
  • vinegar
  • grain mustard
  • sugar
  • 1 chicken stock cube.

Method:
Pre- heat the oven to 220C (that’s gas mark 7 or 425F).

The batter needs to be made first as it will benefit from resting for at least 20 minutes (30 minutes is even better).

Take a large bowl and add 140 grams of flour, a good pinch of salt and 4 eggs. Mix well and then gradually whisk in between 300ml and 350ml of milk. You’re looking for a reasonably thick consistency. About the consistency of yoghurt. Set to one side to rest.

The secret to a great toad in the hole is getting the oil nice and hot first. This makes sure you get a good rise in the batter. Get a roasting tin and add 2 tablespoons of sunflower oil and put in the oven for about 6 to 8 minutes (or until the oil is smoking hot). Take the roasting tin out of the oven, add the sausages and put back in the oven for 5 minutes,. Now take out of the oven and add the batter to the roasting tin. Return to the oven 25 minutes.

Whilst the toad in the hole is in the oven you can make the mustard sauce and red cabbage.

Take a deep sided frying pan and sauté off one very finely chopped red onion in a little oil, add 700 ml of hot chicken stock and reduce down for 5 minutes on a high heat. Now turn down to a medium heat and stir in 300ml of crème fraiche and 2 tablespoons of grain mustard. Reduce down for a further 2 minutes on a low to medium heat and season to taste. Cover and set to one side in a warm place.

For the red cabbage, cut into quarters, remove the stalks and finely slice. Add the cabbage to a saucepan with 100ml of vinegar, 150ml of water, 2 teaspoons of sugar and seasoning. Bring up to the boil and then bring the heat down and simmer for a further 5 minutes (you want to retain some bite in the cabbage so check around the 3 minute mark).

The toad in the hole will be done now – so just take out the oven, cut into nice thick slices and serve.

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