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jamie oliver popover
Sheila Browder

Jamie Oliver Popover Recipe

Golden-brown popovers, towering majestically on your table, inviting your guests to take a bite. What goes wonderfully alongside these delightful creations? Let's think about some delightful pairings that complement this dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer
Cuisine: American
Calories: 189
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large organic egg
  • 2 heaping tablespoons of creamy cottage cheese
  • 1 slice of premium smoked ham
  • 1 ripe plum tomato diced
  • 2 chestnut mushrooms sliced
  • 15 g aged Parmesan cheese finely grated
  • 2 tablespoons plain Greek yogurt
  • 2 handfuls of fresh arugula
  • ½ a lemon juiced
  • 1 heaping tablespoon of wholemeal self-raising flour
  • A dash of hot chili sauce
  • 1 teaspoon of freshly chopped basil
  • 1 tablespoon of sun-dried tomato pesto

Equipment

  • Oven

Method
 

  1. Preheat your oven to 220°C (425°F). Trust me when I say, a hot oven is your best friend here. This ensures that your popovers puff up beautifully.
  2. In a medium bowl, crack the organic egg and whisk it thoroughly. Add in the cottage cheese and Greek yogurt. This mixture needs to be creamy and cohesive. Add the lemon juice and give it another good whisk. The acidity from the lemon balances the richness of the dairy.
  3. Now, it’s time to sift in the wholemeal self-raising flour. Give it a gentle fold to avoid over-mixing. When it’s just combined, sprinkle in the finely grated aged Parmesan, followed by a dash of hot chili sauce, chopped basil, and a pinch of salt and pepper.
  4. Next, gently fold in the diced ham, sliced mushrooms, and diced plum tomato. You want these goodies to be evenly distributed throughout the batter. It should look colorful and inviting.
  5. Grease your popover pan well. You can use a non-stick spray or a bit of oil with a paper towel. Each cup should be generously oiled to ensure easy release.
  6. Divide the batter evenly among the cups, filling them about two-thirds full. Pop the pan into your preheated oven and bake for about 20-25 minutes. You’ll want to keep that oven door shut during baking—no peeking! The popovers need that consistent heat to rise.
  7. Once they are puffed and golden, remove them from the oven and let them sit for a minute. Give them a light poke if you want to let out steam. Serve immediately with fresh arugula on the side. Dig in while they’re warm!

Nutrition

Calories: 189kcal

Notes

  • Organic Egg: Vital for binding. Eggs are a source of high-quality protein. Organic ensures no unwanted chemicals.
  • Creamy Cottage Cheese: Packed with protein and calcium–it adds creaminess without overwhelming richness.
  • Premium Smoked Ham: Adds a rich, savory note, which elevates the dish.
  • Ripe Plum Tomato: Sweet and juicy, tomatoes are a source of vitamins A and C.
  • Chestnut Mushrooms: Packed with umami flavor, mushrooms complement the popover beautifully.
  • Aged Parmesan Cheese: Known for its rich flavor, aged cheeses have lower moisture levels, enhancing the popover's texture.
  • Plain Greek Yogurt: Provides creaminess and adds a bit of tang.
  • Arugula: Rich in vitamins K, C, and A, arugula adds a refreshing bite.
  • Lemon Juice: Brightens flavors and balances richness.
  • Wholemeal Self-Raising Flour: Wholemeal adds fiber, while self-raising means you won’t need extra leavening agents.
  • Hot Chili Sauce: A small kick to keep things interesting.
  • Fresh Basil: Aromatic and adds freshness to the dish.
  • Sun-Dried Tomato Pesto: Adds depth; it’s packed with flavor.

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