Chantenay Toad In The Hole. Hello friends. Happy Sunday. I am off to work in few minutes, therefore I am leaving you this tasty recipe with you today.
How To Make Chantenay Toad In The Hole:
Toad in the hole is such a classic comfort food and today I am sharing a recipe with a vegetable twist.
A tasty toad in the hole with the vegetables hidden inside rather than on the side, how cool? Therefore making it all the more tastier too.
Certainly more colourful, Don’t you think?
Preparation time: 10 minutes, plus 30 minutes resting
Cooking time: 20 minutes
For The Batter:
125g plain flour
3 medium eggs
2tsp dried herbs
3 tbsp olive oil
250g Chantenay, whole & unpeeled
8 fat sausages
Chantenay Toad In The Hole:
What To Do:
1.) Firstly, make the batter by adding all the ingredients to a food processor and pulse until smooth. The batter should be the consistency of single cream. Leave to rest for 30 minutes.
2.) Whilst the batter is resting, preheat the oven to 220°C/200°C fan, gas 7.
3.) When the oven is hot add the oil to a large roasting tin and put it in the oven to heat for 5 minutes. It is important that the tin is large as the batter will rise better if it has plenty of room to grow.
4.) When the oil is really hot add the Chantenay and the sausages and roast for 10 minutes.
5.) Take the tin out of the oven and gently pour the batter around the Chantenay and sausages, you may find this easier if you transfer the batter to a jug that pours reliably.
6.) The secret to a good toad in the hole is keeping everything really hot so get the pan back into the oven as quickly as possible. After 20-25 minutes the batter should be beautifully puffed up and golden brown.
7.) Last but not least, serve immediately with plenty of buttered cabbage.
Quicker Batter Ideas:
For an even quicker batter just buy one off the shelf and make according to pack instructions rather than making your own up and you can pick up a gluten free one if you want to make this wheat free too.
Make Up In The Morning:
If you are short on time and you want to make your own batter up, it is also probably a good idea to make the batter up in a morning and keep in your fridge.
Customise It Too Gluten Free:
We use to love making toad in the holes up for dinner until my Daughter got diagnosed with coeliac disease.
I must start making it again with gluten free sausages and gluten-free flour because this makes a great dinner idea.
Maybe you would like to try a gluten free version too? Just change your flour and check the sausages are gluten free and your good to go.
Chantenay Toad In The Hole: Classic Comfort Food:
So what do you think of this Chantenay Toad In The Hole recipe? Fancy making one for dinner next week?
Besides being a great meal idea it hides the carrots in nicely from the children too.
Win, win. Even better you can add veggies to the meal too for more vitimins.
Updated Post. First published here 28th September 2018. Recipe and image courtesy of Chantenay.
Chantenay Toad In The Hole.
- 125g plain flour
- 3 medium eggs
- 150ml milk
- 150ml water
- 2tsp dried herbs
- 1tsp salt
- 3 tbsp olive oil
- 250g Chantenay, whole & unpeeled
- 8 fat sausages
- Make the batter by adding all the ingredients to a food processor and pulse until smooth. The batter should be the consistency of single cream. Leave to rest for 30 minutes.
- Whilst the batter is resting, preheat the oven to 220°C/200°C fan, gas 7.
- When the oven is hot add the oil to a large roasting tin and put it in the oven to heat for 5 minutes. It is important that the tin is large as the batter will rise better if it has plenty of room to grow.
- When the oil is really hot add the Chantenay and the sausages and roast for 10 minutes.
- Take the tin out of the oven and gently pour the batter around the Chantenay and sausages, you may find this easier if you transfer the batter to a jug that pours reliably.
- The secret to a good toad in the hole is keeping everything really hot so get the pan back into the oven as quickly as possible. After 20-25 minutes the batter should be beautifully puffed up and golden brown.
- Serve immediately with plenty of buttered cabbage.
You Might Also Like:
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Perfect for this sunny weather.
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Finally in a juice, yummy. Another favourite of mine as I love making juice drinks.
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Chantenay Toad In The Hole: Classic Comfort Food:
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