Mini chorizo, manchego & olive popovers
These popover are the definition of moorish. You won’t want to make them too far in advance for 2 reasons- 1/ they won’t stay crispy 2/ you will probably eat more than your fair share before the guests arrive. Consider this your warning…..!
Makes 36
Diet Facts: When chorizo becomes healthy let me know!
36 cocktail sized fresh chorizo, or 175g fresh chorizo, cut into 36 pieces
Vegetable oil
3 large free range eggs
250ml/ 9 fl oz milk
125g/ 1/2 cup plus 1/3 cup plain flour
50g/1 heaping loosely packed cup finely grated manchego (or parmesan)
1 Tbsp chopped chives
36 pitted kalamata olives, optional
• Heat the oven to 400F/200C/Gas 6. Place 1 piece of chorizo into each of the 36 mini muffin holes and add a tiny drop of vegetable oil. Place on a large baking tray and put into the oven for about 8 minutes, or until the chorizo is sizzling and releasing it’s oils.
• Whisk together the eggs and milk. Place the flour in a medium-sized bowl and make a well in the center. Whisk in the wet ingredients until completely smooth.
• Add 2/3 of the grated cheese and the chives to the batter. Remove the muffin tins from the oven and quickly fill the tins roughly 1/2 full and then pop and olive in each one and sprinkle with the remaining cheese. It is important to do this step quickly so that the pans do not loose too much heat.
• Bake in the oven for 15-20 minutes, not opening the oven before 15 minutes are up. They will be risen, and golden. Eat immediately.
