Best Chicken And Vegetable Toad In The Hole Recipes
ALL-VEGETABLE TOAD-IN-THE-HOLE
While Americans may think of toad-in-the-hole as an egg fried into a piece of sandwich toast (which is delicious), the classic British version of this dish is much different. Typically served in a casserole dish, it's a savory batter nestling sausages and onions. For our still-satisfying but healthier version, we filled pancake-like batter with a seared ratatouille-style mixture of veggies. Make this vegetarian toad-in-the-hole a main dish and serve it with a basic green salad, or serve it as a side dish to a larger group, perhaps with one of these vegetarian main dishes.
Provided by Robin Bashinsky
Time 1h
Yield Serves 4 (serving size: 1 1/2 cups)
Number Of Ingredients 18
Steps:
- Whisk together milk, mustard, eggs, and 1 tablespoon of the oil in a large bowl. Whisk in all-purpose flour and whole-wheat flour until smooth. Let rest 15 minutes.
- Preheat oven to 425°F. Place an 11- x 7-inch glass or ceramic baking dish in oven while it preheats.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add onion wedges, cut sides down; cook 5 minutes turning once, or until lightly browned on both sides. Add eggplant; cook 5 minutes, stirring occasionally. Add bell pepper, zucchini, squash, thyme, pepper, and garlic. Cook, stirring occasionally, until squashes are slightly tender, about 5 minutes. Stir in tomatoes and salt; cook 3 minutes. Remove from heat.
- Add butter and remaining 1 tablespoon oil to preheated baking dish. When butter has melted, pour batter in dish and top with vegetable mixture. Bake in preheated oven until set and lightly browned, 30 to 35 minutes. Remove from oven. Let stand 5 minutes. Sprinkle with basil.
Nutrition Facts : Calories 272, Carbohydrate 29 g, Fat 13 g, Fiber 4 g, Protein 9 g, SaturatedFat 4 g, Sodium 515 mg, Sugar 8 g, UnsaturatedFat 8 g
TOAD IN THE HOLE
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
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
CHICKEN AND VEGETABLE TOAD IN THE HOLE
A quick, healthy meal that's so easy to make and tastes really good, just something different from the normal Toad in the Hole!
Provided by Ozzy5223
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 220 degrees C, 425 degrees F
- Place the oil in an 20cm x 20cm ovenproof dish and heat until very hot.
- Sift the flour into a bowl and make a hole in the centre.
- Add the eggs and milk.
- Beat together to form a thick creamy batter, then fold in the chicken pieces, grated carrot, broccoli, onion and salt.
- Spoon into the hot dish and bake for 30-35 minutes, or until golden brown and risen.
- Mix the apple sauce, mustard and yogurt together in a small pan, then heat through gently.
- Serve the sauce with the toad.
Nutrition Facts : Calories 633.6, Fat 20.5, SaturatedFat 6, Cholesterol 252.3, Sodium 261.7, Carbohydrate 73.6, Fiber 4, Sugar 3.6, Protein 36.7
VEGETABLE TOAD IN THE HOLE
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
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.
Nutrition Facts : Calories 308.2, Fat 17.3, SaturatedFat 6.4, Cholesterol 127.4, Sodium 145.1, Carbohydrate 30.8, Fiber 2.8, Sugar 4.6, Protein 8.7
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