Root Veg Pancetta Toad In The Hole With Onion Gravy Recipes

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the self-raising flour, chickpea flour and baking powder together in a bowl. Add the mustard, soya milk, turmeric and 1 tsp fine salt, then whisk to combine. Lightly whisk the aquafaba in a jug until fluffy, then gently stir into the batter. Leave to rest for 10 mins.
• Pour the oil into a large roasting tin and put in the oven to heat up. Tip the sausages into the hot oil and bake for 10-12 mins, shuffling regularly. Add the batter (it should sizzle when it hits the tin) and return to the oven for 25-30 mins, until puffed slightly and golden.
• To make the gravy, melt the vegan butter block in a pan and add the red onions and garlic with a large pinch of salt. Cook over a medium heat for 10-12 mins, until soft and lightly caramelised. Add the balsamic vinegar and reduce until it has evaporated. Add the vegetable stock and bring to a simmer. Allow to simmer for 8-10 mins until thickened. Season with salt and pepper.
• Cut the toad-in-the-hole into four portions and serve with the gravy on the side.

Steps:

• Tip the flour into a large jug or bowl. Crack in the eggs, one at a time, whisking as you do. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Add the mustard, herbs and some seasoning, then cover and set aside for 2 hrs, or chill overnight.
• Heat oven to 220C/200C fan/gas 7. Heat the oil in a large metal roasting tin or enamel baking dish, roughly 30 x 22cm, with high-ish sides. Wrap a rasher of bacon around each sausage and pop them in the dish with the onion wedges. Place on the middle shelf of the oven (make sure the top shelf is removed to allow space for the batter to rise later). Cook for 15-20 mins until the sausages and bacon are browning and sizzling.
• Meanwhile, make the gravy. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
• The batter should be the consistency of double cream - if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins.
• To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks.
• By now the toad should be puffed up and deep golden brown. If not, continue cooking - but don't open the oven as it will sink. Serve scattered with the crisp herbs (if using), with the gravy, green veg, and mash, if you like.

Steps:

• Onion Gravy:.
• Melt butter, and add sliced onions. Cook over medium low heat, stirring occasionally until golden brown, 30-40 minutes. Stir in 1 tbsp flour. Add beef stock, wine, and worcestershire sauce. Bring to a boil and cook for 5 minutes. Season with salt and pepper to taste and set aside.
• Toad in the Hole:.
• Heat oven to 425* F. Stir together flour, mustard, and pepper to taste. Whisk in milk and eggs to form a batter. Rest for 15 minutes.
• Pour 6 tbsp of the bacon grease in a 9x11 baking dish and heat in the oven for 10 minutes.
• Heat remaining bacon grease in a skillet. Wrap prosciutto around each sausage, and fry until lightly browned all over.
• Pour batter into dish over hot bacon grease. Arrange sausages over batter. Bake for 25-30 minutes until done. Serve with the Onion Gravy.