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Receta Chilli And Parmesan Popovers With A Chunky Tomato Sauce
by Global Cookbook

Chilli And Parmesan Popovers With A Chunky Tomato Sauce
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Ingredientes

  • 2 lrg Large eggs
  • 175 ml Lowfat milk
  • 60 ml Water
  • 100 gm Plain Flour
  • 1/2 tsp Salt
  • 1 x Red Chilli
  • 1/8 tsp Cayenne Pepper
  • 60 gm Parmesan, (finely grated)
  • 900 gm Ripe Tomatoes
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 sm Onion, (peeled and finely minced) Salt & Freshly Grnd Black Pepper
  • 1/2 tsp Sugar
  • 2 x Spring Onions, (roughly minced)
  • 1 x Fresh Red Chilli Pepper, (deseed and finely minced)
  • 2 Tbsp. Freshly Minced Coriander
  • 2 Tbsp. Fresh Lemon Juice

Direcciones

  1. Preheat the oven to 200 c / 400 f / Gas Mark 6. Bake the tomatoes for 6 - 10 min. When the tomatoes are cold sufficient to handle, core and peel off their skins. Reduce the oven temperature to 190 c / 375 f and grease 12 small muffin tins.
  2. Popovers
  3. Whisk together the Large eggs, lowfat milk and water. Add in the flour, salt, chilli and cayenne. Whisk till combined, ignoring any lumps.
  4. Spoon half the mix 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 min in the middle of the oven, till hard. Cut small slits in the top of each and return to the oven for a further 5 to 10 min or possibly till golden brown.
  5. 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 saute/fry the onions till soft and translucent/soft. Add in the pureed tomatoes and cook till they have thickened and the excess liquid has evaporated. Taste and season with salt, freshly grnd black pepper and the sugar. Add in the spring onions, chilli pepper, coriander and lemon juice to the tomatoes and mix together well.
  6. Serve 2 to 3 popovers to each person with the chunky sauce, for a perfect starter or possibly light snack.