Hello Chilli People,
Here is a five star recipe for your long weekend, or whenever.
Chilli Rellenos con Pollo Verde y Frijoles.
Translation, stuffed chillies served with chicken in a green chilli sauce and beans. That was the menu for last Sunday afternoon?s tea. Our neighbours Harley, Mina and Luis came by for a visit, which is always a pleasure.
With the meal, Lynne served a salad with sliced oranges, red onion and cucumber on salad greens, topped with an oil and citrus dressing. Guacamole, sour cream and you guessed it, various salsas and hot sauces were offered as garnishes.
For dessert we were treated to a chocolate flan.
Are we spoiled? No doubt about it, but I am not complaining. If we could have every one of you over for tea we would...next best thing is to pass on the recipe for this memorable combination. All you need to add is Love.
(Remark from the cook: Why should he complain? All he had to do was eat it.)
We wish you all an enjoyable holiday weekend, the Bolands
CHILLIES RELLENOS
These are stuffed roasted chillies or capsicum dipped in a light batter, fried and served with a red chilli sauce and sour cream. A true labour of love, be prepared to spend a bit of time preparing this dish.
12 large mild chillies (such as banana capsicum)
or 6 red, green or yellow capsicum
250g cream cheese
500 g shredded tasty cheese
? cup BYRON BAY CHILLI CO GREEN JALAPENO CHILLI SAUCE
4 large eggs
? cup flour
? teaspoon salt
vegetable oil
300 g BYRON BAY CHILLI CO SALSA PICANTE (mild or medium)
? cup BYRON BAY CHILLI CO RED CAYENNE CHILLI SAUCE
sour cream
Place chillies or capsicum on a baking sheet and roast in a hot oven until skin blisters on both sides. Remove from oven and place in a plastic shopping bag. Twist the top to seal and let chillies steam. When cool, remove and peel off charred skin, leaving stem ends intact if possible. Pat dry with paper towels. Make a slit down the length of the chilli or capsicum. Lay on a clean baking sheet and set aside. To make filling, combine cream cheese with shredded cheese and GREEN JALAPENO CHILLI SAUCE in a processor and blend. Season with salt to taste. The mixture will be quite sticky. Take small pieces and gradually fill chilli cavity from tip to stem end. Overlap cut edges and pinch together, using some of the filling as glue if needed. For capsicum, fill as for chillies. All of the preparation up to this point can be done up to 24 hours ahead. To make the batter, separate 4 eggs. Beat whites until they form soft peaks. Beat egg yolks with 2 tablespoons water, flour and salt until thick and creamy. Fold into white. Heat 1 ? inches oil in a frying pan over medium heat. Dip stuffed chillies or capsicum into batter, hold by stem end or turn gently with 2 forks. Set on a saucer and slide into hot oil. Cook on both sides until crisp and golden. Drain on paper towels, set in baking dish and keep warm in a low oven until all chillies have been fried. To make the sauce, combine salsa and chilli sauce in a small pan and heat.
Serve over rellenos with a dollop of sour cream on the side.
GUACAMOLE
2 large ripe avocados
3 tablespoons BYRON BAY CHILLI CO GREEN JALAPENO CHILLI SAUCE
2 tablespoons chopped coriander
4 green onions, finely sliced
1 fresh green jalapeno chilli, finely minced (optional)
salt
Cut the avocados in half. Remove pulp and mash roughly in a bowl. Add remaining ingredients, stirring gently. Salt to taste.
POLLO VERDE
6 boneless chicken breast fillets
spicy seasoning mix
(such as taco seasoning or make your own combining ground chilli or chilli powder,cumin, garlic salt)
vegetable or olive oil
? cup each butter and flour
1 ? cups chicken broth
150ml BYRON BAY CHILLI CO GREEN JALAPENO CHILLI SAUCE
1 cup sour cream
Rub fillets with spice and set aside for 30 minutes. Heat a small amount of oil in a pan and brown fillets on both sides. Arrange in a baking dish. To make the sauce, melt butter in a pot. Whisk in flour, cook briefly and then add broth and chilli sauce. Cook until thickened. Remove from heat and add sour cream Pour over chicken and bake for 30 minutes.
FRIJOLES
500g borlotti or pinto beans
12 cups water
2 tablespoons vegetable oil
1 onion, chopped
salt
300g BYRON BAY CHILLI CO SALSA PICANTE (Mild or Medium)
Rinse beans in a sieve using cold water, removing foreign objects like pebbles or soil. Place beans in a large pot and add water, oil and onion. Bring to a boil, then reduce to simmer and cover with a lid. Cook for 1 ? hours or until beans are tender. Stir in the salsa and season with salt. If you like your beans whole, then remove from heat at this point. If you prefer beans resembling the refried variety, then continue to cook until some of the beans break down and thicken.
serves 6
SALAD
2 oranges, peeled and sliced
1 large cucumber, thinly sliced
1 large red onion, thinly sliced
salad greens
handful coarsely chopped coriander
On a platter, layer greens, oranges, cucumber and onions. Top with coriander and drizzle with dressing.
CITRUS DRESSING
? cup vegetable or olive oil
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
salt, pepper
Whisk ingredients together and drizzle over salad.
CHOCOLATE FLAN
1 cup sugar
1 can evaporated milk
1 can sweetened condensed milk
2 oz. semi-sweet chocolate pieces
1 cinnamon stick
6 whole eggs
? cup sugar
custard sauce
Melt 1 cup sugar in a non-stick pan, over low heat, shaking and tilting pan but not stirring. Cook until sugar turns golden. Immediately pour the caramel into 6 individual ramekins or custard cups and swirl it around to cover the bottom of each cup. Set aside. Heat the milk, cinnamon, and chocolate pieces, whisking gently to melt chocolate. Remove the cinnamon stick. Let this cool down to just warm. Whisk eggs and sugar together, then add milk/chocolate mixture. Carefully pour into prepared cups. Set these in a baking dish and place in the oven. Pour hot water into baking dish until it reaches halfway up the sides of the cups. Bake at 180?C for 25-30 minutes or until set. Remove cups from water bath and refrigerate. Serve chilled with custard sauce.
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