cheap family recipes
feed a family of 4 for (just over) £100 a month
Toad in the Hole
- 8 sausages smartprice
- 1 tbsp veg oil (if necessary)
For the batter
- 150 g flour self raising
- 2 eggs
- 50 ml evaporated milk
- 100 ml water mix with the milk
- salt and black pepper
- 110 ml water
For the onion gravy:
- 320 g onions peeled and sliced
- 2 tsps veg oil
- 1 tsp sugar
- 1 tsp mustard powder (optional)
- 1 clove garlic crushed or finely chopped
- 1 stock cube dissolved in 1.5 pints of hot water.
- 1 dessertspoon flour self-raising
- salt and black pepper
- 800 g potatoes as potato wedges
- 320 g brussel sprouts
- Sieve the flour into a large bowl.
- Make a well in the centre, break the eggs into it and add some salt and pepper.
- Put the milk and water in a jug, then, using an electric hand whisk, slowly begin to whisk the egg into the flour.
- As you whisk, the flour around the edges will slowly be incorporated.
- Then add the liquid gradually, stopping to scrape the flour into the mixture.
- Whisk until the batter is smooth.
- Place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating
- Spread the onions on the baking tray.
- Arrange the sausages in the roasting tin
- Place the onions on a high shelf in the oven, with the sausages on a lower shelf.
- After 10 minutes, remove the sausages from the oven but leave the onions in for a further 5 minutes they need to be darkened round the edges. When they are ready, remove them and leave to one side.
- Click here to start a 10 minute timer
- Click here to start a 5 minute timer
- Now place the roasting tin containing the sausages on your hob on medium and add a tablespoon of oil.
- When the tin is very hot and the oil is shimmering immediately pour the batter in all around the sausages.
- Return the roasting tin to the oven, straightaway, this time on the highest shelf, and cook for 30 minutes.
- Click here to start a 30 minute timer
- When the toad is ready, it should be well-risen, brown and crisp and the centre should look cooked and not too soft in the centre.
- Add the garlic and mustard powder (if using) to the stock
- Add the onions and stock to a saucepan.
- Add the second teaspoon of oil, then, using a wooden spoon, stir in the flour.
- Bring it up to simmering point and gently simmer for 5 minutes.
- Taste to check the seasoning, then serve.
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