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YORKSHIRE PUFFS

January 19, 2011

This is basically a dressed up version of the famous accompaniment to Roast Beef,  for all those who complain that they never get enough Yorkshire Pudding!  Be careful as it involves hot oil.  Make sure you have a good set of oven mitts before making this.

1/2 cup plain flour

1 egg

3/4 cup of skim milk

1/4 tspn dried Italian herbs – basil, oregano etc (or 1/2 tspn fresh if you have them)

4 tspns cooking oil – vegetable based preferably

2  tbsp sliced and diced salami

1 tbsn sun-dried tomato pieces diced

2 tbspn baby spinach (chopped)

2  tbsps cubed feta cheese

small amount of oil for frying

METHOD

1.  Place flour, salt and herbs in a mixing bowl.  Make a well in the centre and drop in egg.  Add milk and beat well until smooth.  Place to one side for 10-15 minutes.

2. Pre-heat oven to 220 C.   Heat small amount of oil in frypan on moderate-hot hotplate.  Fry salami until almost cooked, then stir in  sun-dried tomato and spinach.  Cook until spinach is wilted.  Allow to cool.

3.  Place 1 tspn of oil in four Texas muffin cups and place in oven.  Heat for about 10 minutes.  (When hot enough a fume can be seen arising from the muffin cups.)

3.  Mix in salami and sun dried tomato mixture and some of the feta cheese to batter mixture and pour 1/4 cup of combined mixture into hot oil in each muffin cup.  Place some retained cubed feta on top of each puff.

4. Bake 15-20 minutes until well risen and golden brown.

Variations:  Try ham, shredded cheddar cheese and chopped tomato instead of  feta, sundried tomato and salami;  Try cubed cooked bacon, sliced mushrooms and a topping of parmesan;  Add 1 tbspn sliced stuffed olives.

Makes 4.

Good Health Tip:  Replace the plain flour with wholemeal.

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