Toad in the Hole with Red Onion, Apple and Rosemary recipe

Recipe for Toad in the Hole – a delicious mid-week dinner

Ingredients

For the Batter:
250ml milk (1 cup)
100g plain flour
Generous pinch of salt
3 eggs
2 tsp dijon mustard

For the Filling:
About 1/4 cup cooking oil
8 pork bangers
1 red onion, roughly chopped
2 apples, cored and roughly chopped
2-3 sprigs fresh rosemary or 1 tsp dried rosemary
2 cloves garlic, roughly chopped

For the Smashed Baby Potatoes with Mint and Peas:
2-3 cups baby potatoes
1 cup frozen peas
1-2 Tbsp chopped fresh mint
In a medium sized pot, cover the potatoes with water and boil until cooked through and can be easily pierced with a knife. Add the peas to the pot of potatoes for 2-3 minutes, drain, add the mint, season with salt and pepper and mash roughly.

*I also suggest simple home made gravy on the side. Just use store bought gravy powder and follow the instructions on the packet for how to cook.

How to
Pre-heat your oven to 200C. Mix together the batter ingredients in a mixing bowl, using a whisk, until well combined. Then set aside to rest while you prepare the remaining ingredients.

Take a medium-sized baking tin, about 30cm x 20cm and at least 5cm deep, and cover the bottom with about 1/2 cm cooking oil. Place on the middle tray of your oven and leave to heat for about 10 minutes.

Tip: Line the bottom of your oven with tinfoil as some of the oil might splash out of the baking tin during cooking.

Remove the tin from the oven, add in the sausages, onion, apples, rosemary and garlic, stir gently. *Be careful the oil will be extremely hot and might splash a little. Return to the oven for a further 10 minute or until the sausages are lightly golden.

Remove the baking tin from the oven, pour over the batter and return to the oven for about 15 minutes or until the pastry is golden and puffed up. Remove and serve on warmed plates with the smashed potatoes and peas and gravy.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

Recipe ID 30059

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