Toad In A Blender? Best 51 Answer

James Martin’s Toad in the Hole with Onion Sauce

Friday, April 3 at 6:33 p.m

Ahead of his new ITV series, James Martin joins us from his kitchen where he cooks up a hearty dish for the long days in lockdown – toad in a hole with onion sauce.

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Toad in a hole with onion sauce

Servings: 6

ingredients

For the toad in the hole

225 g plain flour

8 free range eggs

600ml whole milk

8 good sausages

50 g beef lard (or lard)

For the onion sauce

1 onion, peeled and finely chopped

piece of butter

1 tsp yeast extract

1 tsp beef extract

400 ml prepared bisto sauce

1 tbsp sherry vinegar

salt and pepper

method

Place the flour in a bowl and make a well in the centre. Beat in the eggs and continue beating until smooth, then gradually add the milk. Season and mix to form a smooth batter.

Place in the fridge for at least four hours, but preferably overnight

Preheat the oven to 200°C, gas mark 6

Fry sausages in a frying pan with 1 tbsp cooking fat until they get colour. Place the remaining drippings in a roasting pan (approx. 30cm x 20cm x 5cm deep) and place in the oven until smoking.

Take the dough out of the fridge and whisk again

Carefully remove the baking pan from the oven and place the browned sausages in the roasting pan and pour the batter over them. Place in the oven and cook for about 1 hour.

Meanwhile, prepare the sauce in the same pan that was used to cook the sausages. Place the pan over high heat, add the onion and sauté for 10 minutes, or until just softened and browned.

Add the yeast and beef extracts and cook for a minute, then add the sauce and bring to a boil. Add the vinegar and taste.

Remove the toad in the hole from the oven and set aside for a few minutes. Serve a large spoonful of toad with a ladleful of gravy and some buttered peas.

Vegetable toad in the hole

Servings: 6

ingredients

For the Yorkshire pudding

225 g plain flour

8 free range eggs

600ml whole milk

2 large leeks

2 tbsp vegetable oil

for the sauce

1 large onion, peeled and sliced

25 grams of butter

400 ml prepared vegetarian sauce

method

I’ve followed the Nigella’s Toad in the Hole recipe twice and both times it has risen beautifully, but the dough ended up being more like a savory cake – it’s perfectly flat on top and retains that flatness even after it’s been allowed to cool. How should it be and what could I be doing wrong?! The proportions were 4 eggs on 350ml milk and 250g flour…. in a stoneware bowl approx. 20x30cm.

Our answer

The dough in a toad in a hole should rise, but be fluffy and crunchy rather than spongy or cakey. The flour should be plain (all-purpose) flour and not self-raising. not cooking quite right due to the dish. Earthenware tends to heat up very slowly and doesn’t give off the instantaneous heat that the dough needs to rise properly.

In most of Nigella’s recipes, she uses a metal skillet and heats it on the stove before adding the batter. You should not heat the stoneware mold directly on the stove as there is a risk of cracking it, but you can try putting the mold in the oven with some oil in it when you turn it on and then letting the oven heat it up . Add the browned sausages and batter and immediately return to the oven. The batter should bubble up slightly around the edges as it goes into the pan, this is an indication that the pan is hot enough.

STEP 3

Prepare the batter: Remove the hot pan from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot oil. Place back in the oven and bake for 40 minutes or until the dough is cooked through, well risen and crispy. Check after 40 minutes, cover loosely with foil if browning too much. When you insert the tip of a knife into the dough in the center of the pan, it should be firm, not sticky or runny.

How Toad-in-the-Hole got its name

Toad in the Hole | © Robb1e / Flickr

Emma Lavelle June 20, 2017 View

The UK is known for its weirdly named delicacies, from Bubble & Squeak to Spotted Dick, but Toad-in-the-Hole really takes the biscuit for bizarrely named foods with no clear reason for its label. There are many stories and speculations about how this dish got its name, but is any of them really true?

It is widely believed that the toad in the hole dates back to the 18th century as a way of stretching meat in poor households. Meat was expensive and families were large, so what little could be scraped together had to be supplemented with cheaper ingredients. Yorkshire pudding had been invented earlier in the century and dough-based dishes were a popular way of inexpensively feeding the family. By combining meat (rump steak, pigeon and kidney were all suggested before using sausage) with a filling batter and a tasty gravy, you can create a flavorful and affordable meal.

Toad in the Hole | © mjtmail (tiggy) / Flickr

The first reference to the dish by name is in a book called A Provincial Glossary published in 1787, although the book also refers to it as “meat cooked in a crust.” Perhaps the most important mention, however, is found in Mrs Beeton’s legendary book of housekeeping, first published in 1861. Several recipes suggest different types of meat that can be used to make toad-in-the-hole, including beef, kidney, and mutton. Although the dish is mentioned in various other cookbooks from the same period, the only reference to its name is in a 1900 publication entitled Notes & Queries, which refers to a “battered pudding with a hole in the middle with meat.” .

Toad in the Hole | © Wikimedia Commons

Far from popular belief, there is no record of the dish ever being baked with toads replacing the meat. The reference to toads is believed to refer to the resemblance in appearance to toads awaiting prey in their burrows, with their heads visible against the earth. It’s certainly an odd name for a dish, not least because toads are considered unsavory creatures and by no means something that would whet the appetite. Perhaps the mention of toads was a tongue-in-cheek comment that stuck for some reason.

toad | © Wikimedia Commons