Kasegriller in the hole with caramelised red onion gravy by Lauren
Kasegriller in the hole with caramelised red onion gravy
A twist on a British classic. Juicy Kasegrillers nestled in golden, fluffy Yorkshire pudding, served with rich caramelised red onion gravy. Proper comfort food with a cheesy twist.
Ingredients
Serves 3-4
500g kasegriller
175ml full fat milk
2 eggs
125g plain flour
Pinch of salt
Vegetable oil
Thyme
Method
Preheat oven to 220°c
Whisk eggs, milk, salt & thyme. Add flour and mix to a smooth batter
Cut kasegriller in half
Heat the oil in a heavy base roasting tin or pan. Brown the kasegriller for approx 1 min each side (do not worry about cooking through as this will happen in oven)
While oil is still hot, add the batter and transfer pan straight to the preheated oven
Cook for approx 40 mins until the edges of the batter have risen and turned golden and the middle has set (do not open oven when cooking as the Yorkshire pudding will sink)
Serve immediately with lashings of caramelised red onion gravy and vegetables
Preheat oven to 220°c
Whisk eggs, milk, salt & thyme. Add flour and mix to a smooth batter
Cut kasegriller in half
Heat the oil in a heavy base roasting tin or pan. Brown the kasegriller for approx 1 min each side (do not worry about cooking through as this will happen in oven)
While oil is still hot, add the batter and transfer pan straight to the preheated oven
Cook for approx 40 mins until the edges of the batter have risen and turned golden and the middle has set (do not open oven when cooking as the Yorkshire pudding will sink)
Serve immediately with lashings of caramelised red onion gravy and vegetables
Red onion gravy
1 red onion
1 tbsp butter
1 tbsp oil
1 tbsp granulated sugar
300 ml beef stock
Salt & pepper
Flour slurry
Thinly slice red onion
Melt a butter & oil in saucepan
Add onion & a pinch of salt
Cook with lid on until softened
Remove lid & turn up heat to medium high, stirring frequently (add splashes of water as required to deglaze the pan and stop onions from sticking)
Once caramelised add sugar & stock
Season to taste
Thicken to preference using a flour slurry (mix 1 part flour to 2 parts water), add gradually as it thickens slowly
1 red onion
1 tbsp butter
1 tbsp oil
1 tbsp granulated sugar
300 ml beef stock
Salt & pepper
Flour slurry
Thinly slice red onion
Melt a butter & oil in saucepan
Add onion & a pinch of salt
Cook with lid on until softened
Remove lid & turn up heat to medium high, stirring frequently (add splashes of water as required to deglaze the pan and stop onions from sticking)
Once caramelised add sugar & stock
Season to taste
Thicken to preference using a flour slurry (mix 1 part flour to 2 parts water), add gradually as it thickens slowly