It’s taken me a while to post this one. Not a meal from my detox, but this is something I whipped up for Ben a while ago. You might remember we were late back one night. I had been planning something fun and yummy, but we were running out of time before Ben had to get to his night shift.
I threw a minature pumpkin in the oven for me, and in between making the filling for that one, I made this for Ben.
I was wondering what else I could put in a batter – or a ‘toad in the hole’ if you will. I was considering (and I still am) making something vegetarian – some sort of veggie sausage – and pouring batter over it. But I didn’t have time for that, so I grabbed a handful of turkey mince and rolled it into balls.
Into the frying pan it went, with a lid on top to speed up the process.
While this was doing I made my ‘yorkshire pudding’ batter. Normally you should leave the mixture to rest, so the glutens relax, but I didn’t have any time for that.
In went an egg, flour, milk, with a pinch of bicarbonate of soda and some fresh watercress: all whizzed together.
I poured it over the cooked meatballs and popped the lid back on for 5 minutes or so. Then the lid came off and the entire frying pan went into the oven for a few minutes until it was cooked through.
I was so pleased that it worked – then I wished I had made more of an effort to properly track what I was doing.
It’s all in a good batter. I think my basic batter goes: 1 egg to 50g of flour and enough milk to make it into a double cream consistency.
Can you see the little turkey meatball? I served it with cooked broccoli and a salad. Dinner on the table within half an hour…RESULT!!!!!! And the leftovers went into Ben’s packed lunch…DOUBLE RESULT!!!