Makes: 20 - 24
Preparation time: 25 minutes
Cooking time: 15 minutes
Canola or vegetable oil, to fry
5 free-range large eggs, beaten
Sea salt and freshly ground black pepper, to season
1 cup milk
To serve: Goat’s cheese, steamed prawns, micro herbs and sliced radishes
Preheat the oven to 225°C. Add a little vegetable oil into each cup of a muffin tray. Place in the preheated oven to heat up. This is an important step as the heat is what shocks the batter, resulting in the puff.
Whisk the ingredients together to combine until lump-free and add to a jug so that it’s easier to pour into the hot tray. Fill each muffin cup about ¾ of the way full when the oil is hot (handle with care). Place back into the oven immediately and bake until puffy and dark golden, for about 15 minutes.
Leave to cool slightly before adding a teaspoon of soft goat’s cheese into each cavity. Top with steamed prawns, micro herbs or edible flowers and sliced radishes.
Cook’s Tip: Enjoy with Champagne.
Perfect, that will be on my table for xmas!!!
I wish circumstances will allow us to travel to London asap.