Pork and Celery Popovers Recipe
Ingredients
| Sunflower oil, for brushing | ||
| 150 g / 5 oz plain flour | ||
| Egg white | 3 | |
| 250 ml / 8 fl oz / 1 cup skimmed milk | ||
| 120 ml / 4 fl oz / 1/2 cup water | ||
| 350 g / 12 oz lean minced pork | ||
| Celery sticks | 2 , finely chopped | |
| 45 ml / 3 tbsp rolled oats | ||
| 30 ml / 2 tbsp snipped chives | ||
| 15 ml / 1 tbsp Worcestershire or brown sauce | ||
| Black pepper salt | 1 To taste | |
Directions
1. Preheat the oven to 220°C/425°F/ Gas 7. Brush 12 deep patty tins with a very little oil.
2. Place the flour in a bowl and make a well in the centre. Add the egg white and milk and gradually beat in the flour. Gradually add the water, beating until smooth and bubbly.
3. Place the minced pork, celery, oats, chives, Worcestershire sauce and seasoning in a bowl and mix thoroughly. Mould the mixture into 12 small balls and place in the patty tins.
4. Cook for 10 minutes, remove from the oven and quickly pour the batter into the tins. Cook for a further 20-25 minutes, or until well risen and golden brown. Serve hot with thin gravy and fresh vegetables.
2. Place the flour in a bowl and make a well in the centre. Add the egg white and milk and gradually beat in the flour. Gradually add the water, beating until smooth and bubbly.
3. Place the minced pork, celery, oats, chives, Worcestershire sauce and seasoning in a bowl and mix thoroughly. Mould the mixture into 12 small balls and place in the patty tins.
4. Cook for 10 minutes, remove from the oven and quickly pour the batter into the tins. Cook for a further 20-25 minutes, or until well risen and golden brown. Serve hot with thin gravy and fresh vegetables.
Chef
