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Jan 29
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'We’re finishing our National TV Awards celebration show back in the kitchen with John Torode, as he whips up his version of the family favourite, toad in the hole. Toad in the hole Ingredients For the batter 8 eggs 600mls milk Half teaspoon of salt 3 tbsp dripping 500g Flour 16 chipolata Sausages For the pea purée with butter and shallots 1kg garden peas 2 shallots, finely chopped 200g unsalted butter 50g sugar 125ml double cream For the cabbage with onion and bacon 50g butter 100g back bacon, cut into small pieces 1 onion, thinly sliced ground pepper and salt 1 Savoy cabbage, sliced into 1cm strips ( Blanched ) Chantenay carrots Tomato ketchup, lots of gravy and a jar of onion marmalade to serve Method Preheat the oven to 220c For the toad in the hole Beat the eggs with the milk and the salt, sieve the flour twice to aerate and remove impurities. Beat the flour into the milk to make a batter. Sieve if necessary. Place the Yorkshire tray in the oven until hot and add a good amount of fat into each dip. Now add the Chipolatas and cook for 10 minutes until they have a little colour. This is where you must be careful, as the fat is very hot. Take the tray from the oven. Ladle some of the batter mix into each mould so that they are nearly full, return to the oven and reduce the heat to 200c cook for 15 minutes For the pea purée with butter and shallots Cook peas in salted water until soft. Drain well, mash with hand masher. Add melted butter, sugar and boiled double cream and check the seasoning For the cabbage with onion and bacon Melt the butter in a frying pan, add the bacon and onion, season and fry for four minutes until soft Add the cabbage and stir well over a medium heat for a few minutes until wilted. Place a lid over the pan and continue to cook over a low heat for another 2 minutes, then remove the lid and stir well.'See also:
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