Gluten Free Toad in the Hole with Herby Wild Boar Meatballs and Onion Gravy

Gluten free toad in the hole

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Part of our Gluten Free Afternoon Tea summer campaign, this dish will soon become a huge favourite. Home-made meatballs make a great alternative to sausages in this classic dish. For well-risen, puffy Yorkshire pudding, make the batter first and leave it to stand for a few minutes – no-one will know it’s made with gluten free flour.

Ingredients

For the batter

  • 130g gluten free plain white flour
  • pinch of salt
  • ½ tsp xanthan gum
  • 2 medium eggs
  • 300ml semi-skimmed milk

For the meatballs

  • 400g wild boar shoulder or pork shoulder, cut into chunks
  • 1 red onion, cut into wedges (use if making pork meatballs)
  • ½ x 20g pack fresh lemon thyme, leaves only
  • ½ x 30g pack fresh flat leaf parsley, finely chopped
  • 2 tbsp polenta
  • 1 medium egg
  • 2 tbsp olive oil

For the onion gravy

  • 1 tbsp olive oil
  • 2 onions, finely sliced
  • ½ x 20g pack lemon thyme
  • 2 tbsp gluten free cornflour
  • 450ml gluten free chicken stock

  1. Preheat the oven to 200C/gas mark 6.
  2. Place all the batter ingredients in the blender attachment, then attach to the Kenwood Chef. Blend on a medium speed until well combined. Set aside.
  3. Fit the meat grinder attachment to the Kenwood Chef with the fine mincing screen. Mince the wild boar or pork and onion into a medium bowl, season well. Add the herbs, polenta and egg and stir thoroughly to combine.
  4. Pour the oil into a 24 x 28 cm deep roasting tin and heat in the oven for 5 minutes.
  5. Meanwhile, using wet hands, shape the mixture into 12 equal-sized balls. Add the meatballs to the hot oil, space them out evenly and cook in the oven for 10 minutes.
  6. Pour the batter over the meatballs and return the tin to the oven. Cook for 25-30 minutes, or until the batter has risen and the meatballs are cooked through.
  7. Meanwhile, to make the gravy, heat the oil in a medium non-stick frying pan over a medium heat. Add the onions and the lemon thyme sprigs to the pan and cook gently for 10-15 minutes until golden.
  8. Blend the cornflour to a smooth paste with 3 tbsp of the stock. Pour the remaining stock over the onions and bring to the boil. Reduce the heat and simmer gently for 5 minutes. Remove the thyme stalks from the gravy. Stir in the cornflour paste and simmer for a further 5 minutes, until thickened, stirring constantly.
  9. Remove the toad in the hole from the oven and serve with the onion gravy.

Tip: Ask your butcher to order wild boar or you can buy it online.

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