Lockdown Easy Cooking : Toad in the Hole #glutenfree #lactose free #Lockdowneasyrecipes #cooking

Summery toad in the hole recipe

A good mid-week meal. This one has the added advantage of including some of your five a day and its a good way of disguising that with fussy eaters.

There is not a great deal of difference between standard and GF toad and little difference between carni and veggie versions. Some of you may recall that I listed a GF toad recipe back in Nov 2019, but this is a slightly more adventurous version.

Ingredients
For Gluten Free Toad:

  • 6 good quality gluten free sausages (most good supermarket bangers are GF now – and some are even free-range!
  • 140g gluten free plain white flour
  • 3 medium eggs
  • 300ml full fat milk (or lactose free if needed) as with all GF recipes add more liquid of needed – it should be the consistency of thickish pouring cream)
  • 1 tsp xantham gum
  • 1 tbs English mustard (1 tsp is using dry! english mustard)
  • 1 pinch salt and pepper
  • 100g long stem broccoli
  • 1 medium onion cut into wedges (or you can use thick sliced leek)
  • 3 tbs sunflower oil

For standard Toad:

  • 6 good quality free range sausages
  • 140g gluten free plain white flour
  • 3 medium eggs
  • 300ml full fat milk (or lactose free if needed)
  • 1 tbs English mustard (1 tsp is using dry! english mustard)
  • 1 pinch salt and pepper
  • 100g long stem broccoli
  • 1 medium onion cut into wedges (or you can use thick sliced leek)
  • 3 tbs sunflower oil

Method

  • Preheat the oven to 220 C / Fan 200 C / Gas 7.
  • Pour the oil into a medium baking dish
  • Place the dish in the oven as it is preheating to get hot.
  • In a mixing bowl, combine the flour, eggs, milk, salt and pepper and whisk until the mixture forms a batter (this will be a similar consistency to single cream). Set aside
  • In a frying pan over a high heat, warm a little oil and brown the sausages.
  • Remove the baking dish from the oven and carefully add the sausages and bake for 10 mins. (avoid this stage for veg sausages)
  • Remove dish and add veg, making sure everything is evenly spaced.
  • Bake in the oven for another 10 minutes.
  • Carefully remove the dish from the oven and pour in the batter (give it a final whisk before it goes in!).
  • Bake in the oven for 30-40 minutes until  batter turns a nice golden to dark brown but keep an eye on it. Dark is not a problem, it adds flavour,  black,  however, is known as burnt.
  • Remove from the oven and serve hot with an onion gravy

Notes

  • Don’t stint on the bangers if you can avoid it. A good quality banger makes all the difference.
  • This goes for veggie sausages as well as meat variety – perhaps more so!  If using veg sausages miss out the meat sausage stage and put them in at the same time as veg or you’ll end up with concrete sausages.
  • You can vary the veg – using courgettes or parsnips or whatever takes your fancy but avoid watery items such as tomatoes that can affect the batter.
  • Large mushrooms do well in a toad
  • Some people sprinkle grated cheese on the top. Personally, much as I adore cheese, I think its overkill – and it can stop the centre of your toad from rising –  but the choice is yours.
  • Choose a dish that can withstand high temps and is easy to get in and out of the oven without burning yourself!
  • There needs to be plenty of oil in the dish at the outset. This is to ensure that the batter rises well and does not stick to the bottom and sides.

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