#cooklikeyoucode: vegetarian toad in the hole

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Taking the principles of code, e.g. simplicity, adaptation and flexibility, this series looks to share and recommend recipes. It is also an invitation for you to use the #cooklikeyoucode hashtag to tweet your own recipes that can then be recommend on this blog.

This recipe is loosely adapted from a non-vegetarian recipe at Delia Online. It has additional oil because vegetarian sausages have little fat of their own, it relaxes the ingredients, removes the onions from the toad in the hole, and uses a home-grown gravy recipe rather than the one Delia supplies.

Ingredients 

  •  6 of your favourite vegetarian sausages (chilled or frozen)
  •  1 and 1/2 tablespoons of oil (vegetable, sunflower, etc.) 
  •  3 oz (75 g) plain flour
  •  1 egg (medium or large)
  •  3 fl oz (75 ml) semi-skimmed or whole milk
  •  salt and pepper

To make gravy (experimental - use at your own risk)

  • Butter or oil for frying
  • 1 onion, sliced or chopped how you like it
  • 1 tablespoon of flour
  • 1/2 teaspoon of cumin
  • glass of red wine
  • 1/4 pint of vegetable stock
  • salt and pepper

Method

  1. For making the batter, I'd recommend following Delia Online - i.e. sieving the flour, making a well, adding the egg, milk and water (2 fl oz), and then doing the nice bit of adding the salt and pepper, before beating until it's smooth with a hand (or electric) whisk.
  2. When that's done or just before put the oven on at 220℃/Gas Mark 7. You'll probably have some vegetables or potatoes to prepare, so do that while the oven heats.
  3. It's a good idea to put the sausages in the dish you're going to cook in with the oil, and to place this on the middle shelf of the oven when it's nearly heated. Vary the time the sausages are in depending on whether you've used chilled or frozen veggie sausages, but about 15 or 20 mins should be plenty.
  4. Take out the sausages, and pour on the batter and cook for 30 mins. Enjoy!
  5. If you're going to be brave and attempt the gravy then gently fry the onion in the butter or oil, add the flour and cook (you might need extra butter here, so add some if necessary), smoothing like you would for making a roux to avoid lumpy gravy.
  6. Add cumin or other spices you might like, now pour in the wine and heat it vigorously to thicken, next add the stock (you can use more than 1/4 of a pint if you want to thin it out).
  7. Season with salt and pepper, and go to your spice cupboard if you want to alter the taste at all.

What else could I do with this?

I used to make toad in the hole with butternut squash, you might try that.

 Hope you enjoyed the first #cooklikeyoucode recipe. If you did then like it, tweet it, +1 and comment.



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