Lisa's Mustardy Toad in the Hole

Mustardy Toad in the Hole

 

You will need -

  • 10 inch camp oven
  • Sieve ,Whisk & Bowl

 

Ingredients
 

 

  •        2 medium red onions peeled & cut into wedges
    •        16 lean beef chipolata sausages
  •         6 sprigs of fresh thyme deleafed
  •         2 tbs olive oil Mustard Batter
  •         1 cup plain flour
  •         1/2 cup SR flour
  •         3 eggs
  •         1 & 1/2 cups milk
  •         2 tablespoons wholegrain mustard.

 

 

 

 

                        

 

Method

  • Preheat camp oven base till warm.
  • Tip in oil, onion wedges,thyme & sausages.
  • Gently fry for about 15 minutes till sausages are browned.
  • Stir every now & then - you don't want burning !!
  • I used 16 beads under to gently fry.
  • Whisk eggs, milk & mustard in bowl.
  • Sieve plain & SR flour over & whisk until batter is smooth.
  • Season with salt & pepper.
  • Pour batter over sausage mix in camp oven.
  • Put lid on.
  • About 22 heatbeads on top & 7 under to bake this.
  • Cook for 30 minutes till golden brown on top.
  • You are aiming for a 220 degree temperature.
  •  

Serve with green salad & tomato relish or sauce. Enjoy

 

       

 

  

 

Recipe and pictures by Lisa Turner