Air Fryer Toad In The Hole Recipes

Steps:

• Preheat air fryer to 400°. Cut sausages in half widthwise. Arrange in a greased 6-in. round baking pan. Place pan on tray in air-fryer basket. Cook until lightly browned, 6-8 minutes, turning once. , Meanwhile, in a large bowl, whisk eggs, milk, flour, onion powder, mustard, salt, and pepper. If desired, stir in bacon; pour over sausages. Cook until puffed and golden brown, 10-15 minutes. Serve immediately and, if desired, garnish with parsley.

Steps:

• Preheat an oven to 400 degrees F.
• Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
• Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
• Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
• Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Unfold pastry sheet on a flat surface and cut into 4 squares.
• Place 2 pastry squares in the air fryer basket and cook 6 to 8 minutes.
• Remove basket from air fryer. Use a metal tablespoon to press each square gently to form an indentation. Place 1 tablespoon of Cheddar cheese and 1 tablespoon ham in each hole and pour 1 egg on top of each.
• Return basket to air fryer. Cook to desired doneness, about 6 minutes more. Remove tarts from basket and let cool 5 minutes. Repeat with remaining pastry squares, cheese, ham, and eggs.
• Garnish tarts with chives.

Steps:

• Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
• Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
• Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
• While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
• While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
• When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
• Serve with extra gravy.

Steps:

• Heat the oil, first of all, in a heavy 18cm frying-pan then over a medium heat fry the chipolatas and onion rings togrether for about 10 minutes. Meanwhile preheat the grill and make up the batter.
• To do this you sieve the flour into a bowl, make a well in the centre and break the egg into it. Now whisk the egg gradually incorporating the flour and finally whisk in the milk, until you have a smooth lump-free batter (you may need to stir round the edge of the bowl and have another whisk to make sure it's all blended). Then season with salt and pepper, and whisk in the herbs.
• By this time the chipolatas will be ready, so increase the heat to its hightest setting, and when it is very hot pour in the batter all round the chipolatas. Then leave it, without stirring or anything, for 1 or 2 minutes or until it looks on the point of bubbling up slightly here and there.
• It will look a total disaster at this stage, but all is well. Just transfer the pan to sit under the grill (allowing room for the batter to rise) and let it finish cooking for about 6-10 minutes, or until it has become beautifully puffy and very crisp and brown. Now serve immediately-it will shrink somewhat but remain light and crisp.

Steps:

• Preheat air fryer to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. , Transfer to a greased 2-qt. baking dish that will fit in the air-fryer basket. Top with Tater Tots. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Place baking dish on tray in air-fryer basket. Cook, uncovered, until heated through, 30-40 minutes.

Steps:

• Have milk and eggs at room temperature.
• Sift flour and salt into bowl and stir in milk.
• Beat eggs until frothy, add to batter and beat.
• Let batter rest for 30 minutes.
• Preheat oven to 400°.
• Heat oil in skillet, prick sausages with fork and fry until cooked or warmed if precooked.
• Place one sausage and a bit of oil from skillet in each cup of a mini muffin tin and place tin in heated oven.
• Pour batter into heated muffin tins and bake for 15 minutes, then reduce heat to 350° and bake another 10 minutes or until brown and puffy.
• The sausages will be nested in holes in the puffy pastry, allow to cool in tin a bit and then plate and serve.