Chilli Rellenos

27 07 2011

 To make  really great chile rellenos you need to balance three ingredients just right

The first and most important is the chile. The pod has to be of the right size, thick fleshed, and with the right heat level. You want something along the lines of a large Jalapeno or Poblano because it has these characteristics. Here in Ireland I often find it difficult to get large chillies so often use those long Romesco peppers that you can get in some supermarkets, because the heat in these isn’t much more than a bell pepper I often chop up a jalapeno or two and mix them in with my stuffing.

Next the stuffing, you want to use a cheese that will melt well and has just the right strength of flavour, I personally like to use asadero  as it is a traditional Mexican cheese and goes well with the chillies. The basic recipe calls for just cheese but I often like to mix things up a bit and throw in some shrimp some lightly fried lardons… delicious!

Finally, the batter must be light and with just  the right amount of salt and black pepper to enhance the combination, but not detract from the flavors of the chile and stuffing. A great chile relleno captures the unique TexMex flavours of the USA

Ingredients

  • 8 Jalapeno or Poblano chillies, roasted, peeled, and de-seeded.
  • 8 sticks of asadero or mozzarella about the size of a finger.
  • 4 eggs, yolks and whites separated
  • Salt and black pepper, to taste
  • ½ cup flour, plus more for the chiles
  • Oil, enough to cover 1½-inches deep in a skillet

Method:

Prepare chile pods. Peel and deseed the chiles. Remove the seeds by cutting a slit in the pod from just below the stem and slice about half way down the chile. Stuff the pods with the cheese, but don’t force things. The open edges of the chile must still come together. Hold the edges together with toothpicks.

Next, prepare the batter. Beat the egg whites with salt and pepper until stiff. In a separate bowl beat egg yolks, add salt and flour and mix well.

Fold the yolk mixture into egg whites just enough to mix. (Use quickly, as this batter will separate.) Roll chiles in flour to coat. Dip chiles into batter. Fry in hot oil until golden brown. If oil is hot enough, this will only take a few minutes. Turns chile once, then drain on several layer of paper towels.


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Homemade Guacamole

1 12 2010

 No party would be complete without some sort of crisps or chips and something to dip them into.

 For me that “something” has to be guacamole and I’m not talking about the rank tasting plastic tubs of crap that most is sold in most supermarkets and that personally I wouldn’t give to my chickens. I like guacamole to have texture and flavour as opposed to just being green coloured mush.

So here is my recipe for great homemade guacamole

Ingredients:

2 ripe hass avocados 
1 tomato
1 onion
1 handful of coriander
2 spring onions
2 jalapeños
Juice of 1 lime
pinch of cayenne pepper
fresh ground pepper
sea salt
2 cloves of garlic

Peel and chop all of the ingredients other than the avocados. This garlic and onion should be as fine as you can get them and the tomato should be in a fine dice with the seeds removed, you can also deseed the chillies if you so wish.

Take the skin off of the avocados and ensure that you keep one of the stones.

Using the back of a fork mash the avocados until you have a nice salsa like consistency with some definate chunks of avocado left intact.

Mix the avocado in with the rest of your chopped ingredients and the lime juice, season with salt and pepper to taste and garnish with a little extra coriander.

Take the avocado stone that you kept hold of and pop that into the middle of the bowl holding the guacamole, this will help to keep the avocado from going off quite so quickly. Cover the bowl in clingfilm ensuring that there is as little air trapped under it as possible.

Refrigerate until you are ready to serve.





9 vegetable chili con carne

21 11 2010

Chili con carne is a great family favourite; it is cheap, filling, easy to make and tastes great.

It can also be a really great way of making sure that you get your 5 a day of fruit and vegetables or of tricking fussy kids into eating veggies that otherwise they might push around  a plate without them even realising they are there.

This works great for pretty much anything that you would normally use chili with more or less the only exception being chili burgers or chili dogs.

If you want to make a vegetarian version of this chili you can use quorn or soya mince in place of the ground beef and some nice meaty mushrooms such as portabello in place of the chorizo sausage.

To make the chili you will need: 

200g chorizo sausage

500g ground beef

2 onions

4 garlic cloves

2 medium carrots

1 stick of celery

2 fresh tomatoes

2 red bell peppers

1/2 tin of kidney beans

1/2 tin of pinto beans

1 tin of chopped tomatoes

1tbsp paprika

2 tsp cumin seeds

2 tsp chili powder

2tsp Worcestershire sauce

1tbsp red wine vinegar

1tbsp brown sugar

handful of  fresh coriander

1 pint of beef stock or hot water

olive oil

salt and pepper to season

Method

Peel and roughly chop the garlic, carrots, celery and one of the onions,  take these vegetables and place them in a food processor and blitz them until you have  salsa like consistency.

Pour some olive oil into a large heavy bottomed pan and heat over a medium flame, add the vegetables you prepared earlier and sweat them for approximately 7-10 minutes

Whilst you are sweating the vegetables peel and finely dice the remaining onion and dice the chorizo sausage. Remove the leaves from the coriander and finely chop about half of the stalks that remain

Once the vegetables in the pan have softened add in the chorizo sausage,the coriander stalks, the paprika, the chili powder and the cumin seeds, continue to cook until the chorizo has just started to brown

At this point add in the remaining onion and the ground beef and cook until the beef has coloured

Now add in the sliced bell peppers, the kidney and pinto beans and stir everything together well before adding the tin of chopped tomatoes, the vinegar and about 1 pint of hot beef stock or water, leave over a medium heat for about 45 minutes stirring occasionally.

Remove the seeds from the fresh tomatoes and chop the flesh into  fine dice and roughly chop the coriander leaves add the tomato and coriander leaves into the chili along with the brown sugar and the Worcestershire sauce, stir together well.

Leave to simmer for a further 20 minutes before adding salt and pepper to taste.

You can eat this straight away but I prefer to leave it overnight in the refridgerator to allow all of the flavours to really incorporate into one another.

I like to eat this with boiled white rice, some salsa and some corn chips.








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