Toad in the Hole with Brown Onion Gravy and Vegetables

Toad in the Hole with Brown Onion Gravy and Vegetables

Ready in 45 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 19, 2015.
Order Now
Order Now

Traditional British toad in the hole. Beef sausages with brown onion gravy, broccoli, peas and carrots.

Ingredients

TOAD IN THE HOLE

  • 1 1/2 cups plain flour
  • 3/4 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • 1 1/2 tablespoons finely chopped rosemary leaves
  • 6 beef sausages

BROWN ONION GRAVY

  • 1 brown onion, thinly sliced
  • 1 tablespoon butter
  • 2 tablespoons plain flour
  • 1 teaspoon finely chopped rosemary leaves
  • 2 cups beef stock
  • 1 teaspoon marmite or vegemite (optional)
  • 2 teaspoons balsamic vinegar

VEGETABLES

  • 3 carrots, peeled and cut into 2cmx5cm batons
  • 1 head broccoli, cut into florets
  • 1 1/2 cups frozen peas, defrosted
  • 1 tablespoon butter

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Place 1 teaspoon oil into each tin of a 12-hole standard muffin tin. Use a brush or paper towel to coat tin in oil, then place in oven to preheat (oil needs to be very hot).
  3. Sieve flour and salt into a medium bowl and make a well. In a small bowl, whisk eggs, milk and rosemary together. Pour egg mixture into flour and whisk until batter is smooth. Set aside to chill in fridge, preferably for at least 10 minutes.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Brown sausages for 5 minutes, they do need to be cooked through. Cut each sausage into four pieces.
  5. Remove tin from oven (take care as oil will be hot). Place two sausage pieces into each tin, with ends pointing upwards. Pour batter in to fill three quarters of each tin. Bake for about 20 minutes, until golden.
  6. Add a drizzle of oil to same pan on a medium heat. Fry onion until soft, 6 minutes. Melt in butter, then stir in flour and rosemary, stir for 1 minute. Add stock, Marmite/Vegemite (if using) and vinegar stirring often for about 3 minutes until thickened and smooth. If gravy becomes too thick, add a little water. Season with pepper.
  7. Bring a pot of salted water to the boil. Cook carrots, broccoli and peas for 2–3 minutes. Stir through butter, season to taste with salt and pepper.
  8. Divide toad in the hole between plates, pour gravy over and serve with vegetables.

Nutritional Information

Energy 2630 kj
629 kcal
Protein 29.7g
Carbohydrate 42.5g
Fat 36.6g