Tana Ramsay Raring2go! with her toad-in-the-hole with roasted shallots recipe

She may be married to world-famous chef Gordon, but Tana Ramsay is firmly in charge of the family’s cooking!

Indeed, the mum of four - Megan 9, twins Jack and Holly 8, and Matilda 5 – is such a great cook that she has just published her second recipe book Tana Ramsay’s Real Family Food (HarperCollins, £20), which is a must for every family kitchen.

Tana has very kindly shared with Raring2go! some of the recipes from her new book.

To kick this off we have her toad-in-the-hole recipe – which will most certainly warm us up and get us back up and Raring2go! in the chilly winter season!

Toad-in-the-hole with roasted shallots

12 chipolata sausages
6 rashers unsmoked streaky bacon, halved
400g/14oz shallots
2 tbsp balsamic vinegar
4 tbsp olive oil
salt and pepper
4 tbsp sunflower oil

FOR THE BATTER
2 eggs
125g / 41/2 oz plain flour
300ml / 11fl oz milk
1 tsp salt

1. Start by making the batter. Put the eggs, plain flour, milk and salt in a liquidizer and blend until smooth. Put to one side. Ideally, this should rest for 30 minutes, so if you’re feeling very efficient you can make it in advance and leave in the fridge until needed.
2. Preheat the oven to 200⁰C/400⁰F/GM6.
3. Now set about skinning the sausages. I think it’s easiest to use a pair of scissors to cut neatly along one side of the sausage skin and then just peel it off. Having cut the bacon rashers in half, wind each short piece around a sausage to give it new skin.
4. Cut off the stalks and roots of the shallots, removing any loose skin. Don’t peel them, though, because the aim is to almost steam them in their skins. Put into a large bowl and pour over the balsamic vinegar and olive oil and season with salt and pepper. Toss the shallots around until they are evenly coated. Pour out onto a baking tray and roast for 20-25 minutes.
5. Remove from the oven, allow to cool a little, then peel the outer layers off the shallots and cut the quarters.
6. Put 4 large ramekins onto a baking tray and place in the oven to heat up. After about 5 minutes, remove from the oven and put 1 tbsp of sunflower oil in each ramekin. Return to the oven for another 5 minutes until the oil is shimmering and just starting to smoke.
7. Remove the ramekins once again from the oven and put 3 sausages and a handful of shallots into the bottom of each, then divide the batter between the four dishes. Return to the oven and cook for 30 minutes, then serve immediately.

Serves: 4
Prep time: 20 minutes
Cooking time: 1 hour

Tip
This goes fantastically well with steamed tender-stem broccoli

Download Recipe Here

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