RECIPE: TOAD IN THE HOLE

It's a classic British dish and with the Olympic Games just around the corner, Lyndey Milan joined us in the MORNINGS kitchen to make a delicious Toad in the Hole for under $10.

Serves 4

Preparation 10 mins

Cooking 50 mins

Caramelised onions

• 10 ml (2 teaspoons) extra virgin olive oil (pantry)

• 2 medium (300g) red or brown onions, sliced ($1)

• 1 tablespoon brown sugar (pantry)

• 2 teaspoons Worcestershire sauce or balsamic vinegar (pantry)

Batter

• 4 eggs (pantry)

• 300ml milk (pantry)

• 1 2/3 cups (250g) plain flour (pantry)

• Sprigs rosemary (pantry)

• Salt to taste (pantry)

• 1 tablespoon (20ml) olive oil (pantry)

• 500g small chipolata or other flavoursome sausages ($5)

• 200g Green beans, to serve ($1.60)

  Method:

  Preheat the oven to 200°C.

  To make caramelised onions: heat the oil in a frying pan, add the onions and cook, stirring, until soft. Add the sugar and Worcestershire sauce and stir until caramelised.

  Meanwhile whisk together eggs, milk, flour and salt until smooth. Set aside to rest.

  Pour oil into a 5cm deep, 25cm x 35cm (base) roasting pan or four individual dishes.

  Place into oven for 5 minutes or until hot.

  Add the sausages to the pan or dishes and bake for 10 minutes or until golden, turning halfway.

  Carefully pour batter over sausages .Spike with rosemary sprigs and dollop caramelised onions on top.

  Return to the oven and bake for 20-25 minutes or until puffed and golden (do not open the oven during this time).

  Meanwhile steam green beans.

  Serve the 'toad' with beans or salad.

  For more recipes visit - http://www.lyndeymilan.com/

  Tags Lyndey Milan Tucker for a Tenner