'Food - This Morning = John Torode\'s Toad In The Hole - Wednesday 29th January 2020'

07:49 Jan 29
'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.' 
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