Chicken And Vegetable Toad In The Hole Recipes

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TOAD IN THE HOLE



Toad in the Hole image

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

4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 cup all-purpose flour
1 tablespoon all-purpose flour
¾ cup whole milk
¼ cup cold water
¼ cup vegetable oil
4 links pork sausage
2 tablespoons butter
1 large red onion, minced
kosher salt to taste
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

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



Chicken and Vegetable Toad in the Hole image

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

1 tablespoon olive oil
125 g plain flour
2 medium eggs
200 ml milk
125 g roasted cooked chicken breasts, cut into 2cm pieces
1 small carrot, peeled and grated
50 g broccoli, broken into small florets blanched and refreshed
1 small onion, peeled and finely chopped
1 pinch salt
1 tablespoon ready-made applesauce
1 teaspoon coarse grain mustard
0.5 (200 g) container plain Greek yogurt

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



Vegetable Toad in the Hole image

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

3/4 cup plain all-purpose flour
2 eggs, beaten
3/4 cup milk
2 teaspoons coarse grain mustard
2 tablespoons vegetable oil
2 tablespoons butter
2 garlic cloves, crushed
1 onion, cut into 8
75 g baby carrots, halved lengthways
50 g green beans
50 g canned sweetcorn, drained
2 tomatoes, seeded and cut into chunks
1 teaspoon coarse grain mustard
1 tablespoon chopped mixed herbs

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

ULTIMATE TOAD IN THE HOLE



Ultimate toad in the hole image

An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 13

100g plain flour
1 egg
300ml equal mixture milk and water
8 rashers streaky bacon
8 good-quality pork sausages
1 onion , thinly sliced
1 tbsp vegetable oil
2 tbsp vegetable oil
1 onion , thinly sliced
2 tsp plain flour
2 tsp ready-made English mustard
2 tsp Worcestershire sauce or soy sauce
600ml chicken or vegetable stock

Steps:

  • Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
  • Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
  • Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
  • Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.

Nutrition Facts : Calories 625 calories, Fat 42 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.08 milligram of sodium

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