Toad-in-the-hole with roasted shallots
recipe
Toad-in-the-hole with roasted shallots
No commentsIngredients
- 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 / 4 1/2oz plain flour
- 300ml/11fl oz milk
Serves:
4
Preparation:
20
Cook Time:
60
Total Time:
80min
Directions
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- Start by making the batter. Put the eggs, plain flour, milk and salt in a liquidiser and blend until smooth. Put to one side. Ideally, this should rest for minutes, so if you're feeling very efficient you can make it in advance and leave in the fridge until needed.
- Preheat the oven to //GM
- 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 a new skin.
- Prepare the shallots by cutting off the stalk and root and removing any loose skin. You don't want to 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. Using your hands, toss the shallots around until they are all evenly coated. Pour out onto a suitably sized baking tray and roast for - minutes.
- Remove from the oven, allow to cool a little, then peel the outer layers off the shallots and cut into quarters.
- Put large ramekins onto a baking tray and place in the oven to heat up. After about minutes, remove from the oven and put tbsp of sunflower oil in each ramekin. Return to the oven for another minutes until the oil is shimmering and just starting to smoke.
- Remove the ramekins once again from the oven and put sausages and a handful of shallots into the bottom of each, then divide the batter between the dishes. Return to the oven and cook for minutes, then serve immediately.
- Tip: This goes fantastically well with steamed tenderstem broccoli.
Source: Tana Ramsay's real family food
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