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Recipe

Rosemary toad in the hole with onion gravy

Use good quality lamb or beef sausages and plenty of rosemary in Nici Wickes' toad in the hole recipe. Revel in the soft and crispy Yorkshire pudding and gorgeous onion gravy

By Nici Wickes
  • 55 mins cooking
  • 30 mins marinating
  • Serves 2
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This recipe first appeared in New Zealand Woman's Weekly.
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Ingredients

  • 115 gram (about ¾ cup) plain flour
  • 1/2 teaspoon sea salt
  • 3 free-range eggs
  • 285 millilitre milk
  • 4-6 sausages, (Nici used thin Italian herb beef sausages)
  • sunflower oil
  • small handful fresh rosemary sprigs
Onion gravy
  • 1 tablespoon olive oil
  • 1 garlic clove, chopped
  • 1/2 cup chopped tomatoes
  • 2 tablespoon store-bought onion relish
  • splash of red wine
  • 1/4 teaspoon salt and a grind of black pepper

Method

  • 1
    To make the batter, sift the flour and salt into a bowl. Whisk together the eggs and milk, then pour into the dry ingredients and whisk together. Don’t over-mix, any lumps will soften and dissolve while it rests. Put in the fridge for 20-30 minutes.
  • 2
    When ready to cook, preheat oven to 240°C.
  • 3
    Select a thin baking tin that will fit the sausages in one layer. Pour in a 1cm layer of oil and place on the middle shelf of the oven. Put in another tray underneath to catch any oil that might overflow during cooking. When the oil is very, very hot, add the sausages and cook until they begin to colour. Keep an eye on it.
  • 4
    Once the sausages are browned, carefully pour the batter over the sausage (it may spit and hiss, so take care). Sprinkle and poke in the rosemary sprigs. Cook for 35-45 minutes or until puffed up, golden and cooked through.
  • 5
    Serve immediately with onion gravy if you want the full glory of the puffed Yorkshire pudding, as it will deflate as it cools down.
Onion gravy
  • 6
    Heat the oil in a saucepan and fry the garlic until soft. Stir in the tomatoes, onion jam and wine, then bring to a simmer for 5-7 minutes to thicken slightly.
  • 7
    Taste and season with salt and pepper.

Notes

  • Serves 2 - 4.

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