Recipe | English Popovers and Toad In A Hole

Herb Infused Toad In A Hole with
Red Onion Gravy

Herb Infused Toad in a Hole with Red Onion Gravy:

  • 1 cup flour
  • 1 cup skim milk
  • 4 eggs
  • 1 tsp salt
  • 1 tablespoons grainy mustard
  • 2-3 tablespoons chopped herbs (rosemary, sage, thyme)
  • 8 sausages, pork or turkey
  • 2 large onions, cut into wedges
  • 2 tablespoons duck fat or sunflower oil

Onion Gravy:

  • 1 tablespoon duck fat or sunflower oil
  • 2 red onions
  • 1 tsp sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons flour
  • 1 cup red wine, optional
  • 2 cups stock, beef or chicken
  • 1 teaspoon fresh thyme

Place flour, milk, eggs, salt, mustard and herbs in a mixing bowl. Blend until smooth.

Cover and place in the fridge to set for 2 hours or overnight. Batter should be the consistency of heavy cream. Mix all ingredients together and refrigerate for a minimum of 2 hours or over night.

If batter looks too thick after resting, add a small amount of milk.

Heat oven to 425 degrees. Place duck fat in a large baking dish, approx. 9 x 12in and heat in oven for 5 min. Add sausages and onion wedges; cook for 15 minutes or until sausages are browned and blistering.

While sausages are cooking start the onion gravy by adding the duck fat and onions to a 3 quart pot on medium. Cook onions for 15 minutes until caramelized but not burnt.

 

Add balsamic sugar and vinegar; cook until absorbed. Add flour to the onions and cook for 1-2 minutes. Slowly add stock and wine while stirring the onions as it thickens. Add thyme and keep warm.

Open oven and pour batter evenly over sausages quickly, so not to lower oven temperature. Cook for 30 minutes without opening the oven. Check to make sure the pastry is a deep golden brown without opening the oven. If it isn’t, add 5 minutes at a time.

Serve immediately with onion gravy.

 

Chocolate Popovers with Fig Praline Ice Cream, Raspberries and Chocolate Ganache

Serves 6

Popovers:
1 cup flour
1 cup milk
4 eggs
¼ teaspoon salt
3 tablespoons unsweetened cocoa powder
4 tablespoons sugar
3 tablespoons coconut oil

 

Ice cream:

  • 2 cups whipping cream
  • 1 tablespoon chocolate liquor
  • 1-14oz can sweetened condensed milk
  • 2 tablespoons fig compote/jam
  • 1 cup candied pecans
  • Garnish, fresh mint and raspberries

Chocolate Ganache:

  • 1-1/2 cups semi-sweet chocolate
  • ¼ cup whipping cream

Method

Coarsely chop ¾ cups pecans and finely crush the remaining nuts.

Let’s start this recipe by placing the whipping cream and chocolate liquor in the bowl of a stand mixer with a whisk attachment. Blend until stiff peaks form. Slowly fold in condensed milk. Freeze for 2 hours, remove from freezer; fold in fig jam and chopped pecans.

Place back in the freezer for 4 hours or overnight.
Place flour, milk, eggs, salt, sugar and cocoa powder in a mixing bowl and blend until smooth.
Cover and place in fridge for 2 hours or overnight. Set oven to 450 degrees.

Place ½ teaspoon coconut oil in muffin tins or popover tins. Fill each cup ¾ full. Place in oven for 15 minutes and then turn oven down to 350 degrees and continue to cook for another 15 minutes without opening oven door.


Once cooked, remove from oven and put a small slit in the side of each popover to allow steam to release without sinking the center.

Place chocolate and whipping cream in microwave safe dish. Microwave for 1-1/2 minutes. Stir until smooth.

To serve: cut each popover in half and top the bottom with a scoop of ice cream. Top with other half of popover. Drizzle with chocolate ganache, sprinkle with crushed pecans, raspberries and mint.