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Post by hoddo on May 9, 2015 8:41:26 GMT 10
Sorry to keep banging on about my poblano adventure but I think this thread needs some closure. Here's a few more pics and my attempt at a classic Mexican dish using the poblano Chilli Rellenos Here's the crop of red ones, I was gonna experiment drying and smoking some but I think I will use them all for seed. Chilli Rellenos uses the green chilli Grill the whole chilli over high direct heat till partly blackened and blistered Let them steam and cool in a plastic bag or dish with a lid. When cool its easy to remove the skin Carefully Open them up remove seeds and fill with cheese, I used Havarti. Close and secure with a toothpick. Ideally if you only make a small cut to remove seeds there will be a cavity to fill. I think I over grilled these as they were very soft and a bit hard to handle. Then lightly flour, at this stage I placed them in the freezer to firm up while I made the batter. 3 eggs at room temp, separate the yolk and beat white to soft peaks. Whisk yolks and fold into beaten whites carefully to keep as much air in as possible Now its just dip the poblanos into the batter and fry till golden. I deep fried but you can shallow fry and turn them. Traditionaly served covered in a salsa I just used some Jardenes Killer Bbq sauce which has a bit of a salsa thing going on. These were very good, bit of a fiddle. Warning there will be a mess to clean up
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Post by gatsby on May 9, 2015 9:06:03 GMT 10
Now that looks good! Shame how those neat little snacks mean using several cookers & an entire kitchen kitchen to clean afterwards. Before I got a dishwasher I always got complaints (from the dish washer!!) that for a simple meal I'd dirty every pot / dish in the house. Great effort.
Cheers
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Post by smokey on May 9, 2015 16:25:08 GMT 10
WOW, that is impressive. Something to look forward to next season when this topic no doubt starts up again. The egg batter is amazing. I could see it used on stuffed pumpkin or zuccini flowers.
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