Popovers are usually a sweet dish (such as Apricot popovers) but I decided that they could work really well as a savoury dish. The goat's cheese in this melts nicely and adds a lovely flavour and texture to the popover's batter. This is quite an experimental dish, but really worth trying.
- 75g plain flour
- 1 large egg
- 80ml milk
- 50ml water
- salt and pepper
- 6 tsp sunflower oil
- 250g corn meal
- 500ml vegetable stock
- 20g butter
- 150g goats cheese, divided into 12 balls
- 50g sunflower seeds
- 25g pumpkin seeds
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Pre-heat the oven to 220 degrees.
- Mix the flour, salt, egg, milk and water to form a batter.
- Put half a teaspoon of oil in each section of a cup-cake tin and place it in the oven.
- Put the cornmeal, stock and the butter in a pan and start to heat on a gentle heat, stiring all the time.
- Simmer it for 10 minutes, stirring frequently.
- Take the cup-cake tin out of the oven and place a goat's cheese ball in each section. Place the tin back in the oven.
- Heat the seed, soy sauce and sesame oil in a frying pan and stir constantly until they are nicely toasted. Put them in a serving bowl with a spoon.
- Remove the cup-cake tin out of the oven and pour the batter into each section.
- Return the tin to the oven for 40 minutes, or until they pop-overs are a nice golden brown.
- Serve immediately with the polenta (corn meal) and the toasted seeds.