Chicken Sausage Toad in the Holders

Makes 18-20
by Tenina Holder

Growing up, I knew it was going to be a good dinner the day we had Toad in the Hole. This is just a little tweak on that time-honoured recipe from my Dad’s origins in Yorkshire and, I have to say, not bad, not bad…so this one is for you Dad…you taught me well, though the duck fat may have you scratching your head!

Keeping it Simple:

The trick to puffed and light "Yorkshire Pud" is very hot fat, and speed … the faster you get your batter on top of the hot fat, and back into the hot oven, the puffier result you will get.

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Need

Do

1  

Cut chicken into 3 cm cubes and place on a plate in the freezer.

2  

Preheat oven to 220°C and grease approx. 18–20 muffin moulds. Set aside.

3  

Pre-make the Basic Yorkshire Pudding Batter and set it aside in a jug in the fridge.

4  

Place garlic, onion, thyme, salt and pepper into Thermomix bowl and chop 4 sec/speed 8.

5  

Add duck fat, breadcrumbs and chicken (from freezer) and blend 10 sec/speed 8. Blend a further 10 sec/Reverse/speed 8. Continue to blend, until you have a chunky but well-combined consistency.

6  

Form small balls of the sausage with wet hands and place in each of the prepared muffin moulds.

7  

Drizzle each with a little oil and place into oven for 15 minutes until very hot and fragrant.

8  

Working quickly, remove trays, pour cold batter into each muffin mould, covering the sausage as much as possible.

9  

Return to the oven for 15 minutes until well puffed and golden.

10  

Serve hot with additional thyme leaves as garnish.

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