Vegetable Toad In The Hole

Name: Vegetable Toad In The Hole
Ingredients: Batter; 3/4 cup plain all-purpose flour; 2 eggs, beaten; 3/4 cup milk; 2 teaspoons coarse grain mustard; 2 tablespoons vegetable oil; Filling; 2 tablespoons butter; 2 garlic cloves, crushed; 1 onion, cut into 8; 75 g baby carrots, halved lengthways; 50 g green beans; 50 g canned sweetcorn, drained; 2 tomatoes, seeded and cut into chunks; 1 teaspoon coarse grain mustard; 1 tablespoon chopped mixed herbs

16 ingredients

11 steps

Ingredients

Batter
3/4 cup plain all-purpose flour
2 eggs, beaten
3/4 cup milk
2 teaspoons coarse grain mustard
2 tablespoons vegetable oil
Filling
2 tablespoons butter
2 garlic cloves, crushed
1 onion, cut into 8
75 g baby carrots, halved lengthways
50 g green beans
50 g canned sweetcorn, drained
2 tomatoes, seeded and cut into chunks
1 teaspoon coarse grain mustard
1 tablespoon chopped mixed herbs

Directions

1

Preaheat oven to 200degC
2

To make batter:
3

sieve the flour & a pinch of salt into a largge bowl, make a well in the centre & beat in the eggs & milk, stir in 1 tsp of mustard & set aside.
4

Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.
5

To make filling:
6

Melt the butter in frying pan (skillet) and saute the onion & garlic for 2 mins, stirring.
7

Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.
8

Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.
9

Carefully remove the dish from the oven and pour in the batter.
10

Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.
11

Serve immediately.