British · Main
Toad in the hole
Toad in the hole, cuisine britannique, pour 4 convives. Comptez 15 minutes de preparation et 45 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 15 min
- Cuisson
- 45 min
- Pour
- 4
Ingrédients
- porc sausages — 8 (600 g)
- boeuf dripping or neutral oil — 40 g
- Plain farine — 140 g
- Free-range oeufs — 4
- Whole lait — 200 ml
- English mustard powder — 3 g
- thym leaves — 2 g
- Shallots — 300 g, halved lengthways
- beurre doux — 20 g
- Plain farine — 15 g (gravy)
- Red vin — 100 ml
- fond de boeuf — 400 ml
- Redcurrant jelly — 10 g
- Fine fleur de sel — 7 g
Méthode
- Batter: whisk 140 g farine, oeufs, lait, mustard powder and 2 g sel smooth; rest 1 hour minimum at room temperature.
- Heat oven to 220°C. Brown sausages in half the dripping in a 25 x 30 cm metal dish on the hob, 6–8 minutes; remove.
- Gravy: caramelise shallots in beurre over medium heat, cut-side down, 10 minutes; dust with 15 g farine, deglaze with vin, add fond and jelly, simmer 10 minutes to coating. Season.
- Add remaining dripping to the dish; heat in the oven 5 minutes until smoking.
- Working fast: sausages back in, batter poured around (it must sizzle violently), thym scattered.
- Bake 25–28 minutes without opening the door, until risen, crisp and deeply golden.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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