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?
- 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.