Tag Archives: Savory

#Recipe Popcorn Crusted Gougères

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Popcorn Crusted Gougères

As you well know by now there’s nothing I like better than an ingredient challenge. Shaking up things is so much a part of what I do here at Mr. Mom’s- as well as flying the flag for bakers of the hirsute persuasion. This recipe was conceived as part of a bundle of bakes using a certain brand of popcorn. I crafted a number of recipes using each flaour of popcorn as a key ingredient- from sweet to savory, starter to dessert. Sadly the manufacturing company showed no interest in them and they were consigned to a dusty folder on my desktop. Until now…

One such popcorn flavour was Sour Cream and Chive. For me this is a flavour that is synonymous with parties for me. The classic retro dip always means “Abigail’s Party”-esque good time gatherings (albeit sans the penchant for Demis Roussos). I wanted to create something savoury but not heavy and filling. These light, little morsels make perfect party drinks nibbles, combining the savoury flavour of classic gougère with a tangy sprinkling of sour cream and chive popcorn. The finish of these bites is a nod to another choux treat the sweet chouquette. But here, savory popcorn crumbs are used instead of pearl sugar.

Ingredients

100ml water

50g butter

60g plain flour

3 medium eggs

40g strong cheddar, grated

40g parmesan, grated

Pinch white pepper

Pinch salt

10g Sour Cream & Chive popcorn, crushed

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Method

 

  • Preheat your oven to 170°C, and line a baking tray with baking parchment.
  • In a bowl combine the two cheeses and mix well. Set aside until needed later.
  • In a medium saucepan add the water and butter and bring up to simmer melting the butter.
  • Turn off the heat and add the flour and mix well, make sure the roux is dry and all the water cooked off.
  • Beat 2 of the eggs together. Add ¼ of the beaten eggs and beat well to incorporate. Repeat steps until all the beaten eggs have been added.
  • Now add the ½ the cheese, mix well, add remainder of cheese and mix well again, season with salt and pepper. The dough should now come together in a single, soft lump in the pan.
  • Put into a piping bag, fitted with a plain nozzle, and pipe out the size of a small walnut onto baking paper leaving space between each one. If you have little peaks dab them down with a wet finger.
  • Beat the remaining egg to make a simple egg wash and gently brush each blob of pasty.
  • Sprinkle over the crushed popcorn, gently pushing in to the pastry.
  • Put into a preheated oven and bake for 25 minutes approx. until golden brown. If needed rotate the tray half way through cooking.
  • Remove from the oven and serve.

*For ideal serving, once cooled return to a warm oven for about 5 minutes to warm up.

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#Recipe Mozzarella stuffed Meatloaf Cupcakes

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Mozzarella stuffed Meatloaf Cupcakes

So at first glance these may seem like I’m pulling your leg in the spirit of April Fool’s Day. However I jest you not! Think of these a mini-meatloaves and they’ll make all the more sense. A cupcake counterpart for those of you more enamoured by the Umami side of life they’re also a nifty little party food to have in your reportire- although make sure you have napkins to had!

Meatloaf has always been THE signature comfort food for me and one of my favourite dishes. No fuss, no muss with maximum impact this American mainstay has found a fond place in my kitchen (and my belly!) It’s a great family meal, large enough to serve my husband and  I and our two children. Served with warming mash and gravy it’s the ultimate culinary “warm blanket” for the soul (only rivaled by Chicken Soup- maybe an upcoming post?). And it gets even better! Any leftovers (is there such a thing?) can be kept in the fridge and sliced for a top-notch sarnie, slathered in BBQ sauce and served in a crispy roll, meatloaf is defeinatley the gift that keeps on giving.

As you can tell I have a soft-spot for this particulat dish so in a meeting of two worlds I present to you my Meatloaf Cupakes- stuffed with melting mozzarella, topped with cheesy truffle infused mash and drizzled with BBQ sauce. Are you drolling yet?

Ingredients

For the “Cupcakes”

800g lean mince beef

200g chopped onion

125g breadcrumbs

2 tsp. wholegrain mustard

2 tsp. Worcestershire Sauce

1 tsp. mixed herbs

¼ tsp. salt

½ tsp. black pepper

1 egg, beaten

12 strips pancetta

12 mozzarella pearls

For the “Frosting”

6 medium potatoes, boiled

2 tbsp. butter

50ml milk

2 tbsp. strong cheddar, grated

1 tbsp. parmesan, grated

¼ tsp. truffle oil

To finish (optional)

Crispy onions

Good Quality barbecue sauce

Umami sprinkle

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Method

  • Fry and soften the onions in an oiled pan over a medium heat. Sprinkle with a pinch of salt to stop them catching.
  • When soft and lightly browned remove from the heat and set aside to cool
  • In a large bowl, combine the mince, breadcrumbs, mustard, Worcester sauce, mixed herbs, salt and pepper. Mix with your hands until well combined.
  • Add in the cooled, chopped onion and beaten egg, continue to mix with your hands until fully combined.
  • Preheat your oven to 180 degrees.
  • Line the sides of the holes in a 12-hole (or 2 x 6-hole) muffin time with a strip of pancetta, pressing it each strip firmly so it sticks to the sides.
  • Taking a golf ball size of the meat mixture, press it into the bottom of each tray hole.
  • Place a mozzarella pearl into the meat mixture in each tray hole, and continue packing with the remaining meat mixture until each hole is filled. Press to make level with the surface of the tray.
  • Transfer the filled trays to your preheated oven and bake for 10 mins.
  • Whilst the “cupcakes” are baking, add the boiled potatoes, butter, cheeses, truffle oil and half the milk to a bowl and mix until well combined. Add in the reminader of the milk bit by bit. Using a potato masher or ricer, mash the potatoes until smooth and creamy. Place in a piping bag fitted with the nozzle if your choice. I use a Wilton 2D.
  • After the 10 mins remove the “cupcakes” from the oven and pipe on the potato “frosting”. Return to the oven and bake for a further 10-15mins. The “cupcakes” should be firm and shrink away from the sides. They’re now are ready to serve at this point. (You can toast the “frosting” a bit more if you prefer by using a cook’s blowtorch). If you prefer you can read on as to how I like to finish them.
  • Once ready remove the “cupcakes” from the oven, leave to cool for 2-3 minutes then remove from the tray(s) and place on a wire rack.  Drizzle them with the barbecue sauce and sprinkle with umami dust and crispy onions flakes and serve.IMG_0010