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Hi. I am Johnny and welcome back to my food fest series. In this episode, I am going to
show you how to make toad in the hole.
First step, what we are going to do, we are going to color off the sausages. Most important
tip is that we are not cooking them all the way through. We just want to color them gently,
really quick. So once we have got this cooking, we are going to start trying to multitask.
Let us get the batter done. So we need a bowl. We need a whisk and three eggs. Give them
a whisk. You see them? They are starting to color. Time to take them out. Get your tongs
and get a bowl. Slip them out. Put them to one side, and move the pan away, and turn
off the hob. So once you have whisked the eggs, get a sieve and we are going to sieve
150 grams of flour in. Just enough to be self raising. Just plain will do. Sieving it, we
are just adding air to it. We are always trying to make it lighter, always trying to make
it better. So yes, that is done. Get your milk. Just pour a little bit of milk in at
a time. Get yourself a little mixer. Just give it a stir. Make sure that you get everything
in. Make sure that you have got everything. Make sure that you look at the description
box just so that you have got everything and that you know everything to go out and get.
So that is the batter done. If you have a look, it is really smooth. So just mix until
smooth. Everything is mixed in. It will be great.
I have a preheated oven. I have a tray in there with a little bit of oil getting really,
really hot. Take that out. Just watch yourself though. Make sure that your cloth is covering
all of your fingers. You have got your mix. What you need is a ladle or a spoon, either
will do. We are just going to make sure that it all goes in. So here is what we are going
to do now. OK, so now we have the batter starting to cook, so we have to start working fast.
Sausages, we are going to start arranging them. You can do them how you want. You can,
you know, make it a little bit fancy, one on top of the other, however you want. It
does not really matter.
Here is a little bit of something different. I am trying to add a little bit more flavor.
So I have got some chopped smoky bacon. I am just going to drizzle it all over it, and
as you can see, I have only done it on actually one side of the plate, because I am going
to show you how to plate it up and something a little bit different is I am going to put
a little bit of mash, a little bit of veg. So it is all in one. Saves washing, saves
cleaning, saves everything. Yes? Always trying to save you a little bit of time. So that
is now done. Let us put that back in the oven. Ten fifteen minutes, let the Yorkshire pudding
mixture go nuts. Keep your eye on it. Make sure that it does not burn. Take it out when
it has risen.
So while that is cooking in the oven, I am going to crack away at an onion gravy. It
is a little bit of a secret recipe. Something that I am going to give to you. But use it
nicely. It is a hot pan, oil, and then some butter. What I am going to do is I am going
add the onions now. Give them a toss. This is one of my favorite dishes, toad in the
hole. You can have this whenever you want. You can make it for a special occasion. It
is not really a special occasion, but you can make it a special occasion because people
do not eat it that much, and it should be eaten because it is so easy and so nice. You
can not have toad in the hole without onion gravy, can you? Really. So they are softening.
Perfect time now to get a bit of seasoning in. So a touch of salt, a touch of pepper,
and again just give them a toss over. So just leave them to soften. It might take a little
bit longer than normal to soften your onions. But the result is, I guarantee that it will
be absolutely worth it. I guarantee it. So if you like this recipe, and you want to see
more from me and the series, make sure that you hit the subscribe button. Maybe even try
it. I want to see what your results are. Treat yourself to tasty tenner. Now that the onions
are soft. They have been in there sweating for five minutes? Maybe a little bit longer.
I am going to add a little bit of balsamic and a little bit of caster sugar. So not much,
just a teaspoon or so. Put that to one side, and again balsamic, not much, teaspoon. I
added the balsamic vinegar just for, again, something a little bit different. Add in some
depth of flavor to the sauce. I have got my beet stock here. I am going to add this.
This is now where we full whack. I leave that to reduce to no more than a third. So I am
going to do some mash and I am going to do a side of carrots. So just a carrot, bottom
off. Just slice it at an angle. Seasoned water. Carrots in. Blanch it for three to four minutes.
That is it. We will keep it simple. Also, some mash I made earlier. Going to get that
hot. As I can hear, my sauce is done. So leave it. I'm going to leave it to one side. Take
it away from the heat because I do not want it to reduce further. OK? So my sauce has
reduced. That is ready to come out. The mash is hot. The carrots are done and drained.
Time to crack on a plate up. OK? Yes. Yes. Just pure comfort. OK? That is it. That is
all you need. Yes, so, carrots, just pop them. Just stick them on the side. I am not being
fancy. I am trying to save you on washing. So this is the chef tip. OK? I have cleaned
a metal spoon and sealed it with a lighter. What I am going to do is I am going to make
a really, really nice, smooth, quick mash. So I have got my mash onto one side. I am
down, again, and then you cut it right there. Seal it onto one side. Nice little fancy design
there for you. Now we are going to get this sauce into a pot. Nice little juice. It has
gone all thick. No need to add cornflower if you reduce it correctly. So give it a quick
try. Super fit. Super fit. Drizzle that into the pot. Oh, those onions. Lovely and sticky.
Soft, sweet, loads of flavor.
So that is it. My toad in the hole. Pure comfort. Pure flavor. Hope you have enjoyed it and
I hope to see you soon.