| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 175 |
ml |
Milk |
| 60 |
ml |
Water |
| 100 |
g |
Plain Flour |
| 1/2 |
ts |
Salt |
| 1 |
|
Red Chilli |
| 1/8 |
ts |
Cayenne Pepper |
| 60 |
g |
Parmesan; (finely grated) |
| 900 |
g |
Ripe Tomatoes |
| 2 |
tb |
Olive Oil |
| 1/2 |
sm |
Onion; (peeled and finely |
|
|
; chopped) |
|
|
Salt & Freshly Ground Black Pepper |
| 1/2 |
ts |
Sugar |
| 2 |
|
Spring Onions; (roughly chopped) |
| 1 |
|
Fresh Red Chilli Pepper; (deseed and finely |
|
|
; chopped) |
| 2 |
tb |
Freshly Chopped Coriander |
| 2 |
tb |
Fresh Lemon Juice |
INSTRUCTIONS
POPOVERS
SAUCE
1. Preheat the oven to 200ºc / 400ºf / Gas Mark 6. Bake the tomatoes
for 6 - 10 minutes. When the tomatoes are cool enough to handle, core
and peel off their skins. Reduce the oven temperature to 190ºc /
375ºf and grease 12 small muffin tins.
Popovers
2. Whisk together the eggs, milk and water. Add the flour, salt,
chilli and cayenne. Whisk until combined, ignoring any lumps.
3. Spoon half the mixture into the tins, sprinkle half of the cheese
over the top and divide the rest of the batter among the tins. Top
with the remaining cheese, bake for 25 minutes in the middle of the
oven, until firm. Cut small slits in the top of each and return to
the oven for a further 5 - 10 minutes or until golden.
4. While the popovers are cooking, finish the tomato sauce. Roughly
puree the tomatoes in a food processor. Heat the oil in a frying pan
and gently saut. the onions until soft and translucent. Add the
pureed tomatoes and cook until they have thickened and the excess
liquid has evaporated. Taste and season with salt, freshly ground
black pepper and the sugar. Add the spring onions, chilli pepper,
coriander and lemon juice to the tomatoes and mix together well.
5. Serve 2 to 3 popovers to each person with the chunky sauce, for a
perfect starter or light snack.
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.
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