This has to be the best toad recipe I’ve ever made. I make it with Quorn or Linda McCartney sausages and soya milk in the batter and still get a great result. You can find the original recipe at Jamie’s website here: http://www.jamieoliver.com/recipes/pork-recipes/toad-in-the-hole
• sunflower oil
• 8 quorn (or large good-quality pork) sausages
• 4 sprigs of fresh rosemary, fresh from the garden
• 2 large red onions, peeled and sliced
• 2 cloves of garlic, peeled and finely sliced
• 2 knobs of butter
• 6 tablespoons balsamic vinegar
• 1 level tablespoon
• good-quality vegetable stock powder or 1 vegetable stock cube
for the batter
• 285ml milk (or soya milk)
• 115g plain flour
• a pinch of salt
• 3 eggs
Mix the batter ingredients together, and put to one side. For the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.
Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren’t full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you’ll have a really tasty onion gravy.
- Recipe: Roasted Vegetable Panzanella Salad (sweetnicks.com)
- Farro Salad with Roasted Vegetables and Caramelized Onions (vegetarianventures.com)