Tag Archive: toad in the hole

  1. Toad in the Hole with Red Onion Gravy by BBQ Explorers

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    Not only is Toad in the Hole with Red Onion Gravy a wonderful autumn/winter family dish, but it’s also great for Halloween! That being said, we bet you never considered making it on the BBQ.

    Well, BBQ Explorers are back and they’ve done it again. Using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply milk pan, they have created a mouth-watering Toad in the Hole, packed with mustard, rosemary, and thyme.

    Our favourite thing about this recipe is definitely using Pigs in Blanket for the sausages! They used lamb and mint sausages but encourage you to use your favourites because that’s what makes it a family favourite!

    If you want to try it out, then make sure you check out what we love about our Stainless Steel Tri-Ply range here and also the other amazing recipes we have from BBQ Explorers.

    Toad in the Hole with Red Onion Gravy
    Toad in the Hole with Red Onion Gravy

    Serves: 6

    Ingredients for Toad in the Hole

    • 12 lamb and mint sausages (choose your favourites)
    • 12 rashers of thin smoked pancetta bacon or steaky bacon
    • 450g semi-skimmed milk
    • 6 large eggs
    • 210g of plain flour
    • 1.5 tbsp wholegrain mustard
    • Fresh sprigs of rosemary and thyme
    • 2 tbsp rapeseed oil
    • 2 red onions, cut into medium sized wedges
    • Carrots and runner beans
    • Potatoes for roasting or mash

    Ingredients for the Red Onion Gravy

    • 200ml red wine
    • 400 ml beef or chicken stock
    • 1 red onion, sliced thinly
    • 0.5 tbsp demerara sugar
    • 1 tbsp balsamic vinegar
    • 1 tbsp plain flour

    Equipment for Toad in the Hole with Red Onion Gravy

    Cooking Method for Toad in the Hole with Red Onion Gravy

    1. Prepare your bbq for cooking.
    2. Wrap one slice of the pancetta bacon around each sausage.
    3. Add the plain flour to a bowl and then, one by one, add the eggs, whisking as you go. Slowly pour in the milk and continue to whisk it until you have a smooth consistency. Add the herbs, salt/pepper and mustard, and then cover over and store for an hour in the fridge.
    4. Cook the sausages on the bbq until they are browned and then remove them. Next, prepare your BBQ for cooking over indirect heat at 220°C.
    5. Once the bbq is hot enough, add a Stainless Steel Tri-Ply 35cm Roasting Pan and rapeseed oil.
    6. Once hot, quickly add the sausages, onion wedges, batter, rosemary, and thyme. Close the lid and cook for 30 minutes. Definitely, no peaking!
    7. Time to make the gravy! I used my Stainless Steel Tri-Ply 14cm Milk Pan (stainless steel interior), which is an ideal size to use.
    8. Add the oil to the pan and then, once it’s hot, add the onions and cook them until they become soft.
    9. Next, add the demerara sugar and balsamic vinegar. Give the mixture a good stir and cook for 5 minutes.
    10. Stir in the plain flour and cook for a couple of minutes before adding the red wine. Let it reduce for a few minutes before adding your stock and then cook for 15 minutes.
    11. Remove your toad in the hole from the bbq and serve with potatoes, carrots and runner beans.
    12. Finally, pour on your onion gravy and enjoy.

  2. Smoked Mexican Meatballs by BBQ Explorers

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    Warming, winter flavours are the order of the day for Bonfire Night so why not try these Smoked Mexican Meatballs? This is also a great recipe to batch cook so there will be plenty leftover for those chilly weeknights.

    Bonfire night is a great opportunity to invite friends over for an autumnal outdoor party. This bbq dish is inspired by Mexican flavours and is easy to make. The ProWare Kitchen sauté pan is ideal for making this tasty meal.

    Neal Ashford, BBQ Explorers

    Neal loves our Stainless Steel Tri-Ply range and uses our sauté pan in this recipe so make sure you check out what we love about our Stainless Steel Tri-Ply range here. Also, don’t forget the other amazing recipes we have from BBQ Explorers because you’re sure to find loads of other innovative recipes to cook all year round.

    Smoked Mexican Meatballs

    Serves: 6

    Ingredients for Smoked Mexican Meatballs

    • 500g minced beef
    • 500g minced pork
    • 100g corn crisps (we used Doritos)
    • 1 red onion
    • 2tbs coriander
    • 2tbs parsley
    • 1 egg
    • 2tsp ground cumin
    • 2tsp smoked paprika
    • 2tsp ground coriander
    • 2tsp garlic granules
    • 2tsp salt
    • 1 tsp black pepper

    Ingredients for Tomato and Roasted Pepper Sauce

    • 2 cloves of garlic
    • 200g roasted peppers
    • 800g chopped tomatoes
    • 1tsp chipotle paste
    • 1tsp salt
    • 1tsp sugar
    • 1 tsp pepper

    Serve with

    • Grated cheese
    • Rice
    • Guacamole
    • Sour cream
    • Fresh coriander

    Equipment

    Smoked Mexican Meatballs
    Smoked Mexican Meatballs
    Smoked Mexican Meatballs

    Cooking Method for Smoked Mexican Meatballs

    1. Prepare your bbq for cooking with direct and indirect heat.
    2. Mix together the cumin, smoked paprika, ground coriander, salt and black pepper to create the meatball spice mix.
    3. Finely chop the coriander and parsley and grate the red onion.
    4. Using a food processor or a heavy object, create a fine crumb with the corn crisps.
    5. Add the minced pork, minced beef, spice mix, onion, coriander, parsley and egg to a bowl and give it a good mix with your hands.
    6. Roll small golf ball size meatballs with your fingers and then put the meatballs in the fridge for 30 minutes.
    7. When the BBQ is hot enough, place the meatballs on the cooking grate and cook with indirect heat. Add a handful of woodchips (we used Cherry wood) to the coals to give the meatballs a mild smoky flavour. Cook the meatballs for 8 minutes, so they are browned but not entirely cooked through, and then remove from the heat.
    8. Next, place your sauté pan over direct heat and cook the garlic in rapeseed oil for two minutes.
    9. Add the chopped tomatoes, chipotle paste, sugar, salt and pepper and give the mixture a good stir and simmer for five minutes before adding all the meatballs.
    10. Cook for 10 minutes and then add the roasted peppers and cook for a further 5 minutes. Check to ensure the meatballs are cooked through and then serve with rice and your toppings.

  3. Toad in the Hole by Brad Carter

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    Kicking 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

    Cooking Method

    1. Set the oven to 200c.
    2. To make the Yorkshire pudding batter start by adding the milk to a large jug & add the eggs & egg white, whisk until incorporated.
    3. 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.
    4. 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
    5. 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.
    6. 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.
    7. Add the mustards & stir thoroughly check the seasoning, add salt if need be & set aside for the toad in the hole later.
    8. 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.
    9. Add the remaining rendered fat to the roasting tray & place in the oven for 10 minutes to heat up the fat.
    10. 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.
    11. 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’.
    12. Add the toad in the hole to the oven & cook for around 25-30 minutes until we’ll risen & roasty brown.
    13. Rest the toad in the hole for 5 minutes then carve onto plates distributing the sausages evenly.
    14. 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!

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