Chorizo Toad in the Hole
Toad-in-the-Hole with a Spanish twist! It's easy to turn this veggie too, just swap your chorizo sausages for a veggie alternative, and your chicken stock for veggie stock.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 220C/200C Fan. Place a heavy ~ 20cm x 30cm roasting tin (or large ~25cm oven-proof cast iron pan) in your oven on the middle shelf to heat up. Note - Make sure that there isn't another shelf above that is too close as the toad-in-the-hole needs space to rise!
Step 2
Beat egg in a large bowl, then add 75g flour, mustard powder, 1/2 tsp salt and a splash of milk and whisk until smooth. Gradually pour in the rest of the milk and whisk until you have a smooth batter. Season with a little black pepper.
Step 3
Brown chorizo in a large saute pan over medium heat until coloured on all sides, 5-8 minutes, then remove from heat and set aside. Note - the chorizo does not need to be fully cooked at this point as we will continue cooking it in the oven in a minute!
Step 4
Once the roasting tin is really hot (this is essential), carefully remove it from the oven and add half the butter. Swirl it around, making sure the base and sides are fully greased. Immediately add the chorizo sausages, then pour in the batter and return to the oven as quickly as possible. Bake for ~ 12 minutes until batter is risen and golden and chorizo cooked through.
Step 5
Meanwhile, using the now-empty saute pan which the sausages were browned in, sauté the onion in the remaining butter with a pinch of salt until softened. Stir 1 tbsp flour into the onion and cook for a further minute, before adding the marmalade and dijon mustard. Now slowly add the chicken stock to the pan, stirring as you go. Bring to a simmer and cook until thickened to your liking, about 5 minutes. Season to taste.
Step 6
Just before serving, steam the kale in a large saucepan with steamer basket until the leaves are tender and slightly wilted, 3-5 minutes. Serve everything together at the table and enjoy!
- Ingredients
- Based on 4 servings
-
4 Large Egg, whisked 1x Sainsbury's British Free Range Eggs Large x6 -
1.5 tbsp Seville Orange Marmalade 1x Mackays Seville Orange Marmalade 340g -
50g Butter 1x Sainsbury's British Butter, Unsalted 250g -
2 tsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
0.5 tsp Mustard Powder 1x Colman's Original English Mustard Powder 57g -
75ml Whole Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
200g Kale, chopped 1x Sainsbury's Kale 200g -
400ml Chicken Stock 1x Sainsbury's Chicken Stock, Inspired to Cook 500ml -
400g Chorizo Sausage 1x Sainsbury's Chorizo Style Sausages, Taste the Difference x6 400g -
90g Plain White Flour 1x Sainsbury's Plain Flour 500g -
1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g