Toad in the hole with shallot marmalade
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Makes 12
- Dietary
- Nut-freePregnancy-friendly
Elliot Grover re-creates his mini toad in the hole dish served at this years Oscars.
From Saturday Kitchen
Ingredients
For the toad in the hole
For the marmalade
- oil, for frying
- 5 shallots, peeled and finely chopped
- 1 jalapeño chilli, finely chopped
- 1 tsp light soft brown sugar
- 1 tbsp Worcestershire sauce
- 2 tsp balsamic vinegar
- 1 tsp unsalted butter
- handful fresh sage leaves, fried until crispy, to garnish
Method
To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9.
Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter.
Chill the batter in the fridge for 24 hours if you have the time.
Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot.
Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen.
To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes.
Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy.
Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves.
Serve the toad in the hole with the marmalade and champ alongside.
