Best Chicken And Vegetable Toad In The Hole Recipes

TOAD IN THE HOLE

Toad in the Hole image

You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)

Provided by Chef John

Time 1h55m

Yield 4

Number Of Ingredients 19

Ingredients

4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 cup all-purpose flour
1 tablespoon all-purpose flour
¾ cup whole milk
¼ cup cold water
¼ cup vegetable oil
4 links pork sausage
2 tablespoons butter
1 large red onion, minced
kosher salt to taste
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

Steps:

Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
Serve with extra gravy.

Nutrition Facts : Calories 491.1 calories, Carbohydrate 37.1 g, Cholesterol 227.7 mg, Fat 30.5 g, Fiber 1.9 g, Protein 16.8 g, SaturatedFat 9.3 g, Sodium 1062.1 mg, Sugar 5.1 g

VEGETABLE TOAD IN THE HOLE

Vegetable Toad in the Hole image

Toad-in-the-Hole for vegetarians, with baby carrots, green beans & sweetcorn. It can be made in one large dish or in individual Yorkshire pudding tins/pans. When I made it, I used bigger carrots, twice the corn & the wholegrain mustard I used had roasted garlic flavour. We enjoyed it with some tomato sauce (ketchup) and sour cream. This recipe and the following tip come from What's Cooking Vegetarian by Jenny Stacey. TIP: It is important that the oil is hot before adding the batter so that the batter begins to cook and rise immediately.

Provided by Rhiannon and Matt

Categories Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup plain all-purpose flour
2 eggs, beaten
3/4 cup milk
2 teaspoons coarse grain mustard
2 tablespoons vegetable oil
2 tablespoons butter
2 garlic cloves, crushed
1 onion, cut into 8
75 g baby carrots, halved lengthways
50 g green beans
50 g canned sweetcorn, drained
2 tomatoes, seeded and cut into chunks
1 teaspoon coarse grain mustard
1 tablespoon chopped mixed herbs

Steps:

Preaheat oven to 200degC
To make batter:.
sieve the flour & a pinch of salt into a largge bowl, make a well in the centre & beat in the eggs & milk, stir in 1 tsp of mustard & set aside.
Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.
To make filling:.
Melt the butter in frying pan (skillet) and saute the onion & garlic for 2 mins, stirring.
Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.
Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.
Carefully remove the dish from the oven and pour in the batter.
Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.
Serve immediately.