A Childhood Favorite
Every child has that one dish that brings back a flood of memories, and for renowned chef Nathan Outlaw, it’s the classic “Toad in the Hole.” This dish, brimming with warmth and simplicity, was his go-to birthday dinner request. Even today, the excitement of preparing and savoring it remains undiminished.
The Secret to Perfection
While the dish might seem straightforward, Nathan emphasizes the importance of patience. One crucial tip he shares is to resist the urge to open the oven while the batter is baking. Doing so might result in a deflated dish, more akin to a pancake than the desired fluffy delight. And even when it appears ready, giving it an extra five minutes in the oven ensures perfection.
Recipe Breakdown
Ingredients:
- For the Toad in the Hole:
- 12 pork sausages
- Olive oil (for cooking)
- 4 free-range eggs
- 180g plain flour
- 150ml whole milk
- Water
- Sea salt and freshly ground black pepper
- For the Gravy:
- 2 large red onions (peeled and sliced)
- 1 clove garlic (finely chopped)
- A few sprigs of thyme (leaves picked and chopped)
- 2 bay leaves
- 1 tbsp caster sugar
- Red wine vinegar
- 200ml red wine
- 600ml chicken stock
Instructions:
- Gravy Preparation: Begin by sautéing onions, garlic, thyme, and bay leaves. Add sugar and vinegar, followed by flour. Stir in red wine and let it reduce by half. Add chicken stock and simmer until the gravy thickens.
- Batter Preparation: Whisk together eggs and flour. Gradually add milk and water to achieve a smooth batter consistency. Season as needed.
- Cooking the Dish: Preheat the oven and place sausages in a baking dish. After baking for 5 minutes, pour the batter over the sausages and bake for an additional 30-35 minutes until golden brown.
- Serve immediately with the prepared gravy. Nathan recommends accompanying the dish with mashed potatoes and buttered carrots sprinkled with parsley.
This delightful recipe is a testament to the timeless appeal of comfort food. Whether you’re reminiscing about childhood memories or introducing the dish to a new generation, Nathan Outlaw’s Toad in the Hole is sure to be a hit.
