Toad in the hole

My colleague J saw a recipe for Toad in the hole and he forwarded it on to me last week.  I quite like the vegetarian version which is served in our work canteen every 6 weeks or so.  Not that I’m counting down to the next one.

I decided to make lamb koftas as I am not a fan of store-bought sausages.  A big thank you to Hubby who helped out as well.  For the uninitiated, toad in the hole is akin to sausages in a blanket of yorkshire-like pudding.  I used the recipe for the batter per the link above and made up my own recipe for the lamb kofta.

A) Lamb kofta  (serves 4)

  • 300g lamb mince
  • 2 shallots, peeled and finely chopped
  • 1 tbsp vegetable oil
  • 2 cloves of garlic, peeled and minced
  • 2 tbsp breadcrumbs, soaked in 50ml milk
  • zest of 1 lemon
  • 2 tbsp dried cranberries, chopped
  • 1 tsp paprika
  • 2 tsp chopped rosemary
  • 2 eggs
  • salt and pepper to taste
  • 4 tbsp plain flour, plus extra for dusting

Method

  1. Heat oil in a pan and fry the shallots for 2 minutes until fragrant.  Leave to cool
  2. In a large bowl, mix the lamb mince with the garlic, breadcrumbs, lemon zest, paprika, dried cranberries, rosemary, the fried shallots and eggs
  3. Season with salt and pepper
  4. Mix in the flour and use your fingers to work the lamb mince until well combined
  5. Cover the bowl with clingfilm and leave to rest for 20 minutes

B)  Batter

Ingredients:

  • 300ml full fat milk (I used semi-skimmed plus 3 tbsp double cream as these were all I had in the fridge)
  • 2 large eggs (reduced from 4 on the original recipe as I’m not a big fan of eggs)
  • salt and pepper to taste
  • 250g plain flour, sifted

Method

  1. Mix the milk, eggs, salt and pepper in a large bowl
  2. Slowly mix in the flour until you have a smooth batter
  3. Leave to rest for 20 minutes

C) Bringing (A) and (B) together

  • 6 tbsp olive oil
  1. Pre-heat the oven at 180 degrees
  2. Wet your hands and shape the lamb mince mix into sausages
  3. Dust a plate with flour and place the sausages on it (this recipe yielded 7 sausages)
  4. Use a 20cm x 20cm x 20cm baking tray to cook the dish
  5. Pour 3 tbsp of olive oil into the baking tray and leave it in the oven for about 10 minutes until the oil is hot
  6. Meanwhile, heat the remaining oil in a frying pan and gently brown the sausages in batches of 2 at a time for 3 minutes or so
  7. Transfer the sausages to a clean plate
  8. Slice each sausages diagonally into half
  9. Carefully remove the baking tray with the hot oil out of the oven and place it on a heat-protected surface
  10. Again, very carefully, arrange the sausage halves into the baking tray (I did them neatly in 3 rows)
  11. Pour the batter around the sausages (not over them) – I ended up not using all my batter as my tray was not deep enough, but you could keep any extra batter for pancakes!
  12. Transfer the baking tray back into the oven (middle shelf) and cook for 30 to 40 minutes until the batter is crispy and golden
  13. Once cooked, remove the tray from the oven
  14. I served our toad in the hole with potatoes dauphinoise, gravy and a rocket/tomato salad.  Delicious!
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