Spelt Yorkshire Puddings
Vegetarian
Makes 12 canapés
Ingredients:
For the Yorkshire puddings
70g spelt flour
2 medium eggs
55ml whole milk (if using normal flour add 100ml milk)
Pinch of sea salt
12 tbsp sunflower oil
For the filling:
3 tbsp olive oil
300g mushrooms, finely chopped
1/2 banana shallot, diced
1 leek, finely chopped
Few sprigs of thyme
3 garlic cloves
3 tbsp white wine
40g unsalted butter
Few drops lemon juice
For the sauce:
2 tbsp creme fraiche
3 tbsp horseradish, freshly grated
1 tbsp apple cider vinegar
3 tbsp water
Pepper
In a bowl, add the flour, salt, and make a well in the middle. Crack open the eggs and use a wooden spoon to mix together. Then slowly mix in the milk until you have a thick batter. It should be the consistency of double cream. Then place into the fridge to rest for 20 minutes.
Next, pre-heat the oven to 200 C degrees fan. Add a tablespoon of sunflower oil to each mould of the muffin tray and place into the hot oven for 10 minutes and then take out. Remove the rested the batter from the fridge and quickly add 1-1.5 tbsp of batter to each muffin mould. It should sizzle a little and then quickly place the tray back into the hot oven for about 8 minutes or until they have puffed up and gone a little crisp. Remove from the tray. They are ready for the filling.
For the filling, set a large non-stick frying pan to a medium to high heat and add the chopped mushrooms to dry fry until they have reduced in size. About 3 minutes! Scrape onto a plate.
Using the same pan, add the olive oil and when hot, add the diced shallot and leek. Fry for 3 minutes until they have softened. Then add thyme leaves, garlic cloves and the fried mushrooms. Season with salt and pepper. Fry for 1-2 minutes and then pour over the white wine and cook for 1 minute. Then add the butter and gently simmer for 2 minutes before removing from the heat and adding the lemon juice. Check the seasoning once more!
In a small bowl add all the ingredients for the sauce and mix together and season with salt and pepper.
To serve, fill Yorkshire puddings with mushroom stuffing and top with a small spoon of sauce, crispy onions and pickled walnuts!