Toad in the Hole by Brad Carter
Comments Off on Toad in the Hole by Brad CarterKicking off the 2022 British Food Fortnight, organised by Love British Food, is this amazing Toad in the Hole by our friend and top chef Brad Carter.
We asked Brad what makes food ‘British’ for him and what his favourite British dish would be. This is what he said:
“My dish would be Toad in the Hole, it’s the ultimate British comfort dish in AW! I love the simplicity of it & the overwhelming feeling of comfort in every bite, it’s dependent on the best sausages you can afford & a well cooked yorkie batter – I cook mine on pork lard for extra flavour & add an extra egg white or two for extra rise!”
Brad has very kindly shared this amazing recipe with us so you can enjoy it too! Brad used our Stainless Steel Tri-Ply Roasting Pan, Copper Tri-Ply Saucepan and Copper Tri-Ply Stockpot for this recipe. He’s a big fan of all our ranges so check out the website for the best copper cookware, copper base cookware, and stainless steel cookware in town!
Written by Eliza
Serves: 4
Ingredients
- 6 Tamworth Sausages
- 150g Tamworth back-fat, rendered
- For The Yorkshire Pudding Batter
- 3 large free-range eggs
- 2 large free-range egg whites
- 450ml whole milk
- 225g plain flour, sifted
- 8-10g salt
For The Gravy
- 500ml beef stock
- 300ml your favourite beer
- 4 onions, sliced
- 2 sprigs thyme
- 1 tbsp Coleman’s French Mustard
- 1 tsp Coleman’s English Mustard
Equipment
- Copper Tri-ply 16cm Saucepan to serve
- Stainless Steel Tri-Ply Roasting Pan to cook the Toad in the Hole
- Copper Tri-Ply Stockpot for the onion gravy
Cooking Method
- Set the oven to 200c.
- To make the Yorkshire pudding batter start by adding the milk to a large jug & add the eggs & egg white, whisk until incorporated.
- Add the flour in 3 stages & whisk well, then add the salt & whisk until you have a nice smooth batter. Pass the batter through a fine sieve to remove any last lumps, this can stop the batter rising, rest for at least 1 hour at room temperature or in the fridge overnight.
- Heat a saucepan & add 50g of the rendered fat, add the sliced onions & the thyme then lower the heat, cook the onions, stirring constantly for around 15-20 minutes until golden & caramelised
- Turn the saucepan containing the onions back up to high & add the beer, bring to a boil & reduce the beer until it’s half of its original volume.
- Next add the beef stock, reduce the heat a little & bring the beef stock to a simmer for around 15 minutes or until reduced & thickened to a gravy consistency.
- Add the mustards & stir thoroughly check the seasoning, add salt if need be & set aside for the toad in the hole later.
- Take a roasting tray that is approximately 30cm x 25cm, if your’s is a little bigger or smaller don’t worry, the toad in the hole will work it will just be taller or flatter.
- Add the remaining rendered fat to the roasting tray & place in the oven for 10 minutes to heat up the fat.
- Remove the tray from the oven, carefully add the sausages, turn them over a few times, be cautious as they may spit, then put the tray back into the oven for 5 minutes.
- Once the sausages have been in for 5 minutes & started off cooking pour over the yorkshire pudding batter, also taking care as the batter will spit & bubble, that’s exactly what we you are looking for the get the ‘rise’.
- Add the toad in the hole to the oven & cook for around 25-30 minutes until we’ll risen & roasty brown.
- Rest the toad in the hole for 5 minutes then carve onto plates distributing the sausages evenly.
- Warm a little of the gravy & spoon over each plate, enjoy the toad in the hole with any seasonal vegetables you have, welcome to flavour town!
