Ingredients
- 4 Eggs
- 1 c milk
- 2/3 c pale ale
- 2 T Dijon
- 1 3/4 C flour sifted
- 1 t k salt
- Gravy
- 2 T sunflower oil
- 1 T unsalted butter
- 2 small onions halved and thinly sliced
- 2 rosemary sprigs
- 3 T balsamic vinegar
- 1 1/2 T flour
- 2 cups chicken stock
- 1/3 plus 1 T pale ale
- Salt and pepper
Preparation
Step 1
Heat oven to 475
Prepare batter : add eggs, milk beer mustard whisk 1 min. Add flour and salt in a separate bowl making a well in the center. Pour egg mixture into well in four increments, whisking lightly each time until flour is just ncorporated. Set aside for 30 min.
Gravy: Add oil butter onions rosemary and vinegar to a 9 by 13 tin baking dish. Bake stirring a couple of times until onions are collapsed and browned, about 20 min. Whisk flour stock and beer in a bowl, add 1/2 its salt and pepper. pour flour mixture into baking dish. Return to oven and bake until gravy is thick and rich 20 stocks 25 min. discard rosemary and keep warm
Spreasd 2 T oil across both of pa. Add meatballs and bake for 10 min. Transfer to baking dish pour liquid released into gravy. Wipe roasting pan dry.
Add 4 T oil to pan return to oven until very hot 10 min. pour batter into pan bake for 15 min. Reduce temperatures to 400 and bake for 30 min. Do not open oven door.