Delightful Cumbrian toad in the hole with an indulgent caramelised sage butter - recipe
Tantalise your tastebuds with the dish from DukesHill and is the ultimate comfort food as we prepare for the colder months.
As the weather gets a little chillier we are craving some comfort food. Particularly if it is quick and easy to do yourself at home.
This Catherine wheel Cumbrian curl is the perfect dish to cook on those particular nights or as a family dinner as the evenings draw in.
The recipe comes from DukesHill who uses simple dishes and takes them to another level.
By the way, the caramelised sage butter is not a step to be missed and adds a layer of indulgence to the dish. You can serve the dish with a firecracker apple sauce for an extra kick.
The dish serves four people, perfect for sharing with your loved ones.
How to make Cumbrian curl toad in the hole with caramelised sage butter and firecracker apple chilli sauce:
Ingredients:
- Two Cumberland sausages
- 285ml whole milk
- 115g plain flour
- ½ tsp sea salt
- Three eggs
- Neutral oil - sunflower, vegetable oil
- Six to eight sage leaves
- 75g salted butter
For the apple and chilli sauce:
- Vegetable oil
- One onion, chopped
- One red chilli, sliced
- One tsp coriander seeds
- Two cooking apples, peeled and chopped
- Four tbsp cider vinegar
- Four tbsp caster sugar
- Salt and pepper
Don't miss...
Four-ingredient cookies you can make in the air fryer - ready in 10 minutes [COOKIES]
Delicious French yoghurt cake is the 'simplest' recipe - no scales needed [CAKE]
‘Affordable and super easy’ lamb pie recipe is perfect for using leftovers [PIE]
Method:
To make the apple chilli sauce: Add a little oil to a pan over medium heat and add the onions, coriander seeds and chilli.
Allow to cook down for seven or so minutes, before adding the apple, sugar and vinegar and seasoning to taste.
Put a lid on the pan and gently cook for 30 minutes, stirring from time to time, until the apple softens. Taste and correct the seasoning and adjust the balance of sugar and vinegar if necessary.
To make the toad in the hole: In an ideal world, make your batter in advance so it has time to rest in the fridge - preferably overnight.
If not, 20 minutes of resting time will help to create a lighter batter. To make the batter, whisk the flour, milk, eggs and salt until thoroughly combined. Place in the fridge to rest.
Preheat your oven to 180c and pop a rack in the centre.
Add a generous amount of oil to two round oven proof serving dishes, choose a size slightly larger than your Cumberland sausages. Place in the oven until the oil is hot.
Add the sausages and return to the oven for approx 10 minutes. Remove the sausages while you crank the oven up to the highest setting.
When it is hot, add the batter to the hot oil around your sausages and place in the centre of the oven. Be very careful as it will spit!
Close the oven door and don’t be tempted to open it again while the batter is cooking. Allow to cook for 20 minutes and until the batter is risen and golden brown.
In the meantime, make the sage butter by heating the butter in a pan. When melted, add the sage and continue to cook until the butter has turned golden brown.
Watch it closely and remove from the heat before it gets too dark as the residual heat will continue to darken the butter. Set to one side.
When the toad in the hole comes out of the oven, brush with the sage butter liberally. Serve with apple sauce on the side. Perfect with jacket potatoes, sweet potato wedges or mashed potatoes.
