Toad with Browned Onions & Madeira Gravy
Recipe Book: Nigel Slater's Real Food Buy the book here
Review: 4 stars for this one! It was really good. Nice and tasty, easy enough to make and very filling. I served mine with homegrown garden peas and some mash (I have batched up portions of mash in my freezer from my homegrown potatoes to make it easy), but the mash was definitely not needed.
I have included the gravy recipe too. This was just as good as the Hairy Dieters one. This takes slightly longer to make, so I made this before I started on the Toad recipe.
I used my local Butchers Old English sausages (thin not thick - so I used 8 instead of 6) I also used Serrano ham as the supermarket didn't have any Proscuitto or thin sliced Pancetta.
For the gravy I used regular red wine, and I also used red onions as I had some in the fridge to use up.
Forgot to take a photo of the entire finished Toad in the pan!
I was a bit suspicious of putting wholegrain mustard into the yorkshire batter mix but I have to say, it really added to the flavour of the entire dish and I may even consider adding this to my regular Yorkshire Pudding recipe (Nigel Brown's). The ham and sausage worked beautifully, but the only thing that disappointed me was the yorkshire mix didn't puff up as much as I would've liked, but the taste really made up for it. I think that maybe my mixture might have been a bit too thick. Next time I'll add a little extra milk to it.
Aga conversion: I used the Aga small roasting tin and placed on the 2nd set of runners in the roasting oven for 30 minutes for the Toad.
Gravy: I did most of the recipe on the hotplates, but softened the onions in the pan using the floor of the simmering oven for about 20 minutes.
Will I make this again? Yes definitely.
#aga #nigelslater #nigelslaterrealfood #toadwithbrownedonionsandmadeiragravy