FOOD OF LOVE Part-1
Treat your partner to a special meal with these simple and delicious recipes
RECIPES AND IMAGES: CHEF NOAH BARNES, CO- FOUNDER, MISS MARGARITA BY ARRIBA
CHILLI RELLENOS IN WALNUT SAUCE SALAD
PREP 15 min COOK 10 mins SERVES 2
INGREDIENTS
50 gm goat cheese
150 gm fresh jalapeno
100 gm potato
10 gm salt
5 gm white pepper powder
20 gm cherry tomatoes
40 gm onions, chopped
20 gm chives, chopped
20 gm pickled jalapenos, chopped
30 gm tempura flour
10 gm corn flour
METHOD:
- Wash the fresh jalapeno and pat dry on a kitchen towel.
- Make a slit along the length of the chili and deseed.
- Once done, set aside.
FOR THE STUFFING:
- Boil whole potatoes, skin and mash to a soft smooth consistency.
- To this add the chopped onions, chives, and jalapeno.
- Using a whisk mix all the ingredients in a bowl.
- To this add the goat cheese and continue to whisk it for a smooth paste.
- Season and set aside.
FOR THE BATTER:
- Mix the tempura flour and corn flour in a bowl with ice cold water to form a batter.
- Once done, set aside in a cool dry place.
FOR THE STUFFING:
- Stuff the jalapeno with the potato and goat cheese mixture and arrange in a tray lined with butter paper.
- Refrigerate for 10 minutes so that the stuffing cools and firms up.
- Heat oil in a deep frying pan.
- Dust the chilies with flour, dip in the prepared batter and fry until golden brown.
- Serve hot with homemade salsa and sour cream.