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Yorkshire Puddings With Silverbeet and Feta Filling

I think Yorkshire puddings are the same as popovers in USA, or almost the same.  They are crisp on the outside, almost hollow on the inside little pastries made with a very simple mix of equal parts milk, eggs, and plain flour.  These were baked in regular sized muffin tins and took 25 minutes to cook. They could probably have been a little browner, but my oven is slow to heat up and they are insanely fast and easy to mix, so they would just fit into the half hour of the  Tuesday Night Vego Challenge rules for most people with a non-antique oven.

I use wholemeal plain flour and they work fine. Real wholemeal flour from the wholefoods shop, not “wholemeal style” flour from the supermarket, which is another of those marketing deceptions that drive me nuts. If you read the fine print, wholemeal style flour is white flour with bran added back in. The problem is that wheat germ goes off. So wholegrain four with the wheat germ in it has a shorter shelf life, too short for supermarket stocking.  Lots of real down-to-earthers advocate grinding your own flour because of this. I’m just not dedicated enough to do this, but I do buy wholemeal flour in smaller quantities, regularly, from the wholefoods shop rather than the supermarket.

The other major ingredient is silverbeet, which is in season and in bulk in my garden right now, and is a superfood for a whole heap of reasons –  antioxidant beta carotene (good for protecting against aging inside and out due to cell damage), folic acid (good for immune and nervous systems), iron (good for energy),  and calcium and magnesium and vitamin K (good for bones).

The Recipe:

I’ll write the recipe out for a one person serve of two yorkshire puddings, as in the pic. The recipe scales fine – I actually made it for two this time. You just multiply by the number of people.

Put a teaspoon of olive oil in each cup in a regular sized muffin pan, and put it in the oven. Turn the oven on to heat up. You want a fairly hot oven, and a hot pan with hot oil.

Put three glasses on your bench. Break one egg per person into one glass.  Fill the second glass with milk (semi skim is fine) up to the same level and the third glass with plain wholemeal flour up to the same level.

Tip all three into the blender, or into a bowl, add a pinch of salt, and whisk or blend to mix.

When your oven and muffin tray are hot, pour the batter into the muffin tins, filling them about two-thirds full.

Put it in the oven and bake, preferably without opening the oven, for around 20 minutes till they are risen and golden brown.

While the puddings are baking, make the filling.

Strip the leaf from the stalks of 4 big silverbeet leaves per person.  Blanch them in boiling water for a couple of minutes, then drain well, pushing down with a potato masher to get all the water out.

Blend the blanched silverbeet with a good dessertspoon per person of cottage cheese, and 40 grams of feta (low fat is fine) per person.  I like to add a touch of wasabi or grated horseradish too, but that’s a matter of taste.  You might prefer a little spring onion, or sauteed onion, or just as it is.

As soon as the yorkshire puddings are ready, tip them out, cut in half, and fill with the filling.  They’re best served straight away while hot.


{ 4 comments… add one }
  • Jason Dingley October 16, 2012, 3:18 pm

    I don’t know why I feel so shocked at the wholemeal deception, but I am. Thought I would be use to discovering this kind of information by now. Glad I shop at an organic store. Mind you I am going to check with them.

    Oh, and I love the idea of stuffing Yorkshire puddings. That opens a range of possibilities.

  • Jessie - Rabid Little Hippy October 16, 2012, 5:47 pm

    I too am shocked yet not at the wholemeal flour deception Just like discovering that raw sugar is not even remotely close to raw and that brown sugar is just processed white sugar with the molasses poured back over it.
    I grind much of my own flour or use organic white for the rest. Grinding is as easy as pie with my Thermomix – takes a lot of the hard yakka out of cooking most foods, but then I am no great cook.
    Your Yorkies recipe will be tucked away for future use. We LOVE them here but I have to admit, it’s probably been 6 years since I had any. And I love them slathered in gravy. Not so healthy but nom nom nom. My only question is about using olive oil With the temperature of the oven it wouldn’t be safe to use the olive oil as it’s not safe at high temperatures. I think I would use a little bit of lard personally (saturated fats are not the evil they’ve been touted as but it’s not a vegetarian option).

  • Linda October 17, 2012, 9:39 am

    Hi Jessie, I love your blog! It’s the smoke point you need to worry about, where oils develop nasty characteristics, and a hot oven is still well below smoke point for olive oil. For cooking I tend to use light which has an even higher smoke point (cos it has all the nice fruity tasting bits refined out). I think you’d only have to worry about it for frying (deep or shallow). Avocado oil is the oil to use for frying – it’s monounsaturated and has a really high smoke point. Or peanut oil (lots cheaper). I avoid transfats like the plague, and limit polyunsaturated fats to a few uses – I like grapeseed oil in a few places. Mostly polyunsaturated oils fail all three Witches Kitchen definitions of good. Mostly I use monounsaturates (olive oil and macadamia oil). They’re local, less processed, healthier and taste much better. Sometimes I use butter – you just can’t beat the taste for some uses, and I live in a dairying district. I like cultured butter best – it’s more expensive, but if you don’t use a lot, the difference in cost is minimal. I used to use saturated fats with gay abandon, but as I head into middle age I find it is all too easy to put on weight even eating really healthy, and fats of all kinds just have lots of calories. And I’m not entirely convinced by the “saturated fats are good for you” arguments. I go for semi-skim milk these days, and low fat cheese, yoghurt and cottage cheese so long as the low fat just means made with semi skim milk, not with added gels etc.

  • Sarah October 17, 2012, 9:12 pm

    I like your wholemeal yorkies with only a teeny bit of oil. Traditional recipes just have so much oil that it really has put me off trying to make them. I need to have another go. I also have much silverbeet. Sadly the kale had to go because it was full of aphids – yuck.

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