Tex Mex Toad-in-the-Hole from Justine Pattison is about as Mexican as me growing a tash and donning a sombrero. But let’s just go with it because it’s a quirky little recipe and a funky twist on the traditional toad-in-the-hole.
If you can’t get hold of spicy pork sausages (and I couldn’t find any supermarkets that stock them), improvise by lobbing in a generous sprinkling of chilli flakes over regular sausages in your roasting tin. And don’t be tempted to open your oven door once the tin is in there otherwise your batter won’t rise!
Andale andale arriba arriba, which translates (loosely) to hurry up and give this recipe a try!
Recipe: Tex Mex Toad-in-the-Hole
Calories: 454 per serving (without mash)
Book: Justine Pattison: Without the Calories – Comfort Food
Prep time: Approx 15 mins
Cooking time: Approx 45 mins
- 6 good-quality spicy pork sausages
- 1 tsp sunflower oil
- 1 medium red onion (cut into 12 wedges)
- 1 red pepper (deseeded and cut into roughly 3cm chunks)
- 1 yellow pepper (deseeded and cut into roughly 3cm chunks)
- 75g jalapeno peppers from a jar (drained)
- 15g coriander leaves (roughly chopped)
For the batter:
- 2 large eggs
- 115g plain flour
- 225ml semi-skimmed milk
- ½ tsp flaked sea salt
- ½ tsp ground black pepper
Cost per portion: Approx £1.28
Preheat the oven to 220°C/ Fan 200°C/Gas 7
Place the sausages in a small shallow roasting tin. Pour over the oil and roll the sausages around until lightly coated. Add the onions and peppers, dotting them around the sausages. Bake in the oven for 10 mins, turning once.
Take the tin out of the oven and slice the sausages in half. Scatter over the jalapeño peppers and coriander and toss lightly. Return the tin to the oven for 10 mins more or until very hot
To make the batter, beat the eggs in a large bowl using a large metal whisk. Add the flour, half the milk, the salt and lots of black pepper. Whisk the mixture until smooth, then whisk in the remaining milk until there are no lumps remaining
Take the hot tin out of the oven and pour the batter over the sausages and vegetables. Carefully return to the oven and bake for 25 mins or until the batter is well-risen and golden brown