A Very Very Old Fashioned Toad in the Hole w Onion Gravy & Cucumber Salad
Serves about 4 · from D'Open Kitchen
Method
Make the batter first by combining eggs and flour & salt then whisking the milk through. Leave aside to rest.
Combine minced beef, egg, onion, garlic, breadcrumbs and dried herbs and divide into 8 large meat balls.
On a fry pan, sear off the meat balls with a little oil. Meanwhile, prepare a baking tin (large enough to fit the batter and meatballs), fill the pan with about a 0.5 cm of oil and preheat the tin in a 200 deg C oven.
When the meatballs has seared, transfer the meat balls (including oil) into the baking tin, and add the course diced onion. Then drown it with your batter. Back into the oven (still at 200 deg C) for about 20-25 mins.
While waiting, in a sauce pan, saute your onions and garlic until soft then add Balsamic Vinegar and let reduce by half. Add the Mustard, stock powder and water and let reduce until thick. Season with salt and pepper to finish.
Mix the salad ingredients together, while making the vinaigrette separately. Combine to serve.
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