|2 servings||calories per servings 481||protein serving 31 g||carbs per serving 43 g||total fat per serving 20 g|
Popovers can be deceptively difficult to make, but we tested and retested this recipe to make it simple and reliable. They are topped with a gravy made filling with sustainably raised lamb and English peas. An herb that is classically paired with both lamb and peas – mint – elevates the whole meal to sublime.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||43 g|
|Dietary Fiber||4 g|
Place egg and milk bottle in warm tap water to bring them to room temperature. Place an oven rack as close to the center of the oven as possible. Heat oven to 450° F.
While the oven is heating, crack the egg into a mixing bowl and whisk for 1 minute, or until color lightens and it becomes frothy. Whisk in 1/2 of the milk (1/4 cup) and 1/2 teaspoon PeachDish Salt.
Gradually add bread flour to the egg and milk mixture, whisking JUST enough to thoroughly combine and eliminate most lumps. BE CAREFUL not to overmix. Add remaining 1/4 cup milk, and whisk JUST enough until smooth and fully combined. Let the batter stand at room temperature while you prepare your mise en place. Put the popover tins included in your kit on a baking sheet, and place in the oven to heat. Pull the preheated baking pan with popover tins from the oven. Please be careful; the pan and tins will be very hot. Divide the batter evenly among the 4 tins; each should be a little less than 1/2 full. Carefully return tins to the oven, and bake 15 minutes. Without opening the oven door, reduce heat to 350° F, and bake an additional 15 minutes. When the timer goes off, turn the oven off but DO NOT open the door.
Prepare your mise en place: Peel and dice onion. Peel and mince 2 cloves garlic. Pick and chop mint leaves.
While the popovers are cooking, heat a large sauté pan over medium-high heat. Open and drain the lamb package. Add lamb to the hot pan in small pieces in a single layer. Cook without turning or stirring until lamb is browned on the bottom, 3-5 minutes. Turn the lamb, and add onion and garlic. Cook, stirring frequently, 4-5 more minutes.
Reduce heat to low. Add butter and bouillon, and stir well to combine. Add all-purpose flour and cook, stirring, 2-3 minutes.
Stir in 1 1/2 cups water, and increase heat to medium-high. Bring to a quick simmer while stirring constantly. As soon as the gravy simmers reduce heat to low. Let simmer lightly, stirring occasionally, 8-12 minutes.
When popovers finish cooking add peas to the gravy and simmer 3-5 minutes, or until the peas are tender. Stir in mint. Taste and adjust seasoning with PeachDish Salt.
Remove popovers from the tins and place 2 on each plate. Spoon gravy over warm popovers. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...