CTV Recipes
Search Recipes
Rod's donair
This sandwich is well worth the time it takes to make.
SERVES
4
Ingredients
- 1.8 kilogram regular ground beef
- 4 teaspoons salt
- 3 eggs
- 3/4 cup milk
- 1 cup breadcrumb
- 4 cloves garlic, minced
- 1 sweet onion, finely minced
- 1/2 cup parsley, finely chopped
- 2 tablespoons fresh oregano
- 1 teaspoon pepper
- 2 jalapenos, finely minced
- 2 tablespoons fresh squeezed lemon
For the sauce:
- 1/2 litre tin of condensed milk
- 1 clove of garlic, finely minced
- 1 shallot, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons white vinegar
- 1/2 cup 35% cream
For garnish:
- Slice iceburg lettuce
- Pickled cabbage
- Pickled onion
- Fresh chopped tomatoes, when in season
Directions
- In a large stainless bowl add the meat, salt, onion, garlic, pepper, parsley, jalapenos, oregano and lemon; mix with your hands.
- In a separate bowl, mix the eggs and milk together then fold in the breadcrumbs. Add this to the meat mixture.
- Mix for another minute then place into a loaf pan leaving at least two centimeters from the top. Cover with foil.
- Place in a 400˚ oven for 50 minutes and bake until fully cooked (the juices will run clear). Remove and let cool enough to slice.
For the sauce:
- In a blender puree all ingredients for 30 seconds.
- Place sliced meat on a six inch toasted and grilled ciabatta top with garlic sauce.
- Garnish with smoked provolone if you want a panini.
