Vegetarian Toad In The Hole with Red Onion Gravy

By Scott Marley

Ingradients: 8 vegetarian sausages 125g plain flour Pinch of salt 3 eggs, lightly beaten 275ml milk 1/2 red pepper, halved, deseeded and thinly sliced A few fresh thyme leaves Sea salt, to serve Sunflower oil, for cooking For the red onion gravy: 2 red onions, halved and thinly sliced 25g unsalted butter 1 teaspoon olive oil Leaves from a sprig of rosemary 1 tablespoon plain flour 1 tablespoon brown sugar 250ml red wine 500ml vegetable stock Sea salt and freshly ground black pepper You will also need: 2 muffin trays, 6 holes in each, 6cm in diameter A baking tray Method Preheat oven at 240C/475F/Gas Mark 9. Cook the sausages according to instructions on the packet. When cooked, cut them in half. To make the batter, put the flour and salt in a bowl. Make a well in the centre and add the beaten eggs. Whisk vigorously, adding the milk as you go, until the mixture is smooth. Put in the refrigerator to rest for 30 minutes. Meanwhile, to make the gravy, put the onions in a saucepan and add the butter, oil and rosemary. Cook over a low heat for 10-15 minutes, until they start to caramelise, but not brown. Stir in the flour and continue cooking over low heat for a further 2-3 minutes. Add the sugar and wine and cook for 5 minutes. Slowly stir in the stock, bring to the boil and add salt and pepper to taste.  Keep the gravy over a low heat until ready to serve. Pour about 5mm of oil into 8 of the holes in the muffin tray. Put in the preheated oven for about 10 minutes, or until the tin and oil are very hot. Carefully spoon the batter into the holes, then put 2 sausage halves and some red pepper in each hole. Sprinkle the thyme on top. Put the muffin trays on a baking tray and bake for 25 minutes until golden and well risen. Serve with a sprinkle of salt and a spoonful of red onion gravy.

Top  Back