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Ingredient
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Quantity
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Procedure
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Preheat
the oven to 180deg C.
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large
green mild jalepeno chillies
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6
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Blanche
in boiling water for 2 minutes. Remove
and allow to cool. Draw
a sharp knife down the length of each chilli to make a slit. Gently open the slit to access the inside
of the chilli. Scoop
out the seeds and any stringy flesh inside, using a small teaspoon
or coffee spoon. Rinse inside the chillies under a running
tap to remove any last seeds.
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garlic
soya cream cheese
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enough
to stuff chillies – approximately 100g
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Use
the cream cheese to stuff each chilli (using a teaspoon), then
press edges of slit in chilli together, removing any excess
cheese from the outside of the chilli. (You can prepare the
chillies to this point in advance, and keep them in the fridge
until you are ready to use them.)
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chickpea
(gram) flour
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2 dstsp
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Place
the flour in a shallow bowl and dip each chilli in flour to
coat, shaking off any excess.
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chickpea
(gram) flour
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2 dstsp
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Mix
the flour to a smooth paste with the milk, to make a batter. Dip each chilli in batter to coat.
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soya
milk
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4 dstsp
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breadcrumbs
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50g
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Dip
each chilli in breadcrumbs to coat.
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vegetable
oil
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a
little
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Place
on a tray lined with lightly oiled baking paper. Spray
the chillies lightly with oil. Place
in the oven at 180deg C for 15 minutes, until lightly browned
and crispy.
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Serve
warm, on a bed of coriander and
mixed leaves with a wedge of lemon.
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| To
make this dish gluten free, either use gluten free bread crumbs,
or serve the chillies battered without breadcrumbs (in which case
the end result is better if the chillies are deep-fried rather
than baked). |
