Chicken And Vegetable Toad In The Hole Recipes

Steps:

• Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
• Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
• Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
• While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
• While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
• When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
• Serve with extra gravy.

Steps:

• Preheat the oven to 220 degrees C, 425 degrees F
• Place the oil in an 20cm x 20cm ovenproof dish and heat until very hot.
• Sift the flour into a bowl and make a hole in the centre.
• Add the eggs and milk.
• Beat together to form a thick creamy batter, then fold in the chicken pieces, grated carrot, broccoli, onion and salt.
• Spoon into the hot dish and bake for 30-35 minutes, or until golden brown and risen.
• Mix the apple sauce, mustard and yogurt together in a small pan, then heat through gently.
• Serve the sauce with the toad.

Steps:

• Preaheat oven to 200degC
• To make batter:.
• sieve the flour & a pinch of salt into a largge bowl, make a well in the centre & beat in the eggs & milk, stir in 1 tsp of mustard & set aside.
• Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.
• To make filling:.
• Melt the butter in frying pan (skillet) and saute the onion & garlic for 2 mins, stirring.
• Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.
• Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.
• Carefully remove the dish from the oven and pour in the batter.
• Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.
• Serve immediately.