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Toad in the Hole with Onion and Mushroom Gravy

Fri, 24 March 2017

Toad in the Hole with Onion and Mushroom Gravy

Chef Tara Walker, author of “Good Food, No Stress” was in the kitchen to show us how to make this delicious recipe for toad in the hole. 

Ingredients:


6-8 Large Sausages
Large Knob of Butter
Glug of vegetable or rapeseed oil

For the batter:


250ml Milk

115g Plain Flour
1 Pinch Salt
2 Eggs

For the gravy:


A knob of butter
1 Small Onion, finely diced
3-4 Mushrooms, sliced
A Teaspoon of Tomato Puree
A Tablespoon of Flour
250 mls Beef Stock
1 tsp Red Currant Jelly

Method:


1.  Preheat the oven to 200˚C.
2.  Mix the ingredients for the batter together in a jug and set aside.
3.  Place the oil in a roasting dish and place in the oven until very hot. Add the sausages to the hot oil and return to the oven.
4.  Cook for about 5 mins or until turning golden.
5.  Add the batter to the hot dish, being careful as it will spit a little.
6.  Return to the oven for about 20mins or until the batter has cooked and is golden brown. While it is cooking, make the gravy.
7.  For the gravy, melt the butter in a saucepan and add the onion.
8.  Saute gently until soft and add the tomato puree and mushrooms
9.  Cook out the tomato puree for a minute or so and add the flour.
10.  Continue cooking for about 3 mins, stirring
11.  Add the beef stock and keep on a low simmer until thickened. Stir in the red currant jelly & check for seasoning.
12.  Serve piping hot with the gravy.