Vegetarian 'Toad in the Hole' + onion mushroom gravy
Family & Friends Food recipe - British
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g plain flour ((approx. 1⅔ cups))
- 2 eggs
- 500 ml milk ((approx. 2¼ cups))
- 3-4 tbsp vegetable oil
- 8-12 vegetarian sausages
- 1 medium onion
- 2 tbsp olive oil
- 150 g mushrooms ((approx. 5¼ oz))
- 50 ml red wine (optional) ((approx. ¼ cup))
- 400 ml hot vegetable stock ((1¾ cups))
- 2 tsp fruit chutney
- 2 tsp cornflour (optional)
Instructions
- 1
To make the batter, put the flour in a large bowl and make a well in the centre. Break the eggs into the well and add a little of the milk. Stir the eggs and milk vigorously, so that flour is gradually incorporated from the sides. Keep adding the milk a little at a time and stirring rapidly, until all the flour has been mixed in. Add any remaining milk, then whisk the mixture thoroughly for a few minutes until it is smooth and slightly frothy. Set aside.
- 2
Preheat the oven to 220°C (430°F).
- 3
If you have a sturdy roasting tin, put it directly onto the stove and heat the vegetable oil in it on a medium flame. Fry the sausages in the tin for 5-8 minutes until browned. (If your roasting tin isn't up to it, cook the sausages in a frying pan then transfer to the roasting tin along with the oil. Put into the hot oven for a few minutes to get really hot.)
- 4
Pour the batter over and around the sausages and immediately put into the hot oven. Bake for 30-35 minutes until risen, golden and crispy - do not open the oven while the toad in the hole is cooking or it will sink!
- 5
Meanwhile, make the gravy. Peel and finely slice the onion. Heat the olive oil in a heavy-based pan and fry the onions on a low-medium heat until they begin to soften.
- 6
Thinly slice the mushrooms and add to the pan with the onions. Continue to cook, stirring occasionally, until the onions and mushrooms are very soft and browned.
- 7
Turn up the heat and add the wine to the pan, if using. Stir well to deglaze the pan, then evaporate the wine. Add the stock and stir well.
- 8
Stir in the chutney and bring the liquid to a simmer. Cook for 5-10 minutes.
- 9
If you prefer a thicker gravy, mix the cornflour with a little cold water, then add to the pan, stirring all the while. Allow to bubble for a few minutes.
- 10
Cover and keep warm until the Toad in the Hole is fully cooked, risen and golden brown.
- 11
Serve the 'Toad' with the gravy and a green vegetable.