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:

1. Wash the fresh jalapeno and pat dry on a kitchen towel.
2. Make a slit along the length of the chili and deseed.
3. Once done, set aside.

FOR THE STUFFING:

1. Boil whole potatoes, skin and mash to a soft smooth consistency.
2. To this add the chopped onions, chives, and jalapeno.
3. Using a whisk mix all the ingredients in a bowl.
4. To this add the goat cheese and continue to whisk it for a smooth paste.
5. Season and set aside.

FOR THE BATTER:

1. Mix the tempura flour and corn flour in a bowl with ice cold water to form a batter.
2. Once done, set aside in a cool dry place.

FOR THE STUFFING:

1. Stuff the jalapeno with the potato and goat cheese mixture and arrange in a tray lined with butter paper.
2. Refrigerate for 10 minutes so that the stuffing cools and firms up.
3. Heat oil in a deep frying pan.
4. Dust the chilies with flour, dip in the prepared batter and fry until golden brown.
5. Serve hot with homemade salsa and sour cream.