serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Great British Grub
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G
Watch The Full Episode Here
G
Ingredients
- 375 ml (1 ½ cups) milk
- 5 large eggs
- 150 g (1 cup) plain flour
- salt and pepper, to season
- 8 good - quality pork sausages
- 1 tbsp Dijon mustard
- 60 ml (¼ cup) beef dripping, or vegetable oil
- 2 cups cooked frozen peas, to serve
Sailor’s gravy
- 3 dried shiitake mushrooms
- 50 g butter
- 3 tbsp plain flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 500 ml (2 cups) beef stock, heated
- 2 tsp Worcestershire sauce
- 1 tbsp dark soy sauce
- ½ tsp malt vinegar
Instructions
- Preheat a fan forced oven to 200˚C.
- Combine the milk, eggs and flour (in that order) in a blender, season well with salt and pepper and blend to the consistency of pouring cream.
- Heat a large flame - proof baking dish over medium heat and fry the sausages until browned all over. Remove from the pan and brush them all over with the mustard.
- Place the dripping in the pan and place in the oven for 5 minutes or until the dripping is very hot. Pour the batter into the pan and place the sausages in the base. Bake for 30 minutes or until puffed and browned.
- Meanwhile, for the sailor’s gravy, place the shiitake mushrooms in a spice grinder or mini food processor and blend into a powder. Place a medium saucepan over medium heat and add the butter and flour. Cook, stirring constantly until the mixture browns, then add the onion, garlic and shiitake powders. Add the stock a little at a time, mixing to a thick gravy. Add the soy sauce and malt vinegar.
- Serve the toad in the hole with the peas and gravy.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Great British Grub
