Popovers with Spicy Strawberry Chutney
Ingredients
- For the popovers
- 120 grams Pastry flour
- 1 pinch salt
- 1 egg
- 100 milliliters milk
- 3 Tbsps grated Cheddar cheese
- 1 Tbsp scallions
- 3 Tbsps vegetable oil
- For the chutney
- 500 grams Strawberries
- 1 red onion
- 10 grams ginger
- 1 tsp peppercorns
- 3 allspice
- 80 grams brown sugar
- 4 Tbsps Red wine vinegar
- 1 pinch salt
Preparation steps
For the chutney, rinse, trim and chop the strawberries. Peel the onion and chop finely. Peel the ginger and grate finely. Crush the pepper and allspice in a mortar.
Combine the sugar, vinegar, salt, spices, ginger, onions and strawberries in a saucepan and bring to a boil while stirring. Simmer for 45-60 minutes over low heat, stirring occasionally. Season to taste and allow to cool.
Preheat the oven to 220°C (approximately 425ºF).
For the popovers, sieve the flour into a bowl. Add the salt and beat the egg into it. Pour in about 60 ml of water (approximately 1/4 cup) and stir in the milk until a smooth, thick batter is formed. Mix in the cheese and chives and leave to rest.
Grease 12 muffin tins with oil. Place in the oven for 5-10 minutes until hot.
Carefully pour the batter into the tins and bake for 10-15 minutes until golden brown.
Serve with the strawberry chutney.
