Here’s a quick and easy way to satiate a chilli popper craving. Not only are these babies carb free, but they are simply roasted until crispy in the oven – not deep fried.
I use whole jalapenos in the jar. The trick is to remove the seeds (I find them a tad too hot) and soak the chillies in water to tone down the brine flavour. Stuff ‘em with whatever cheese you have – mozzarella, feta, cheddar, cream cheese or even a mixture. Wrap each stuffed chilli in a slice or two of streaky bacon and use a wet toothpick to secure. Pop onto a baking tray and roast in a 220 degree celcius oven for 15 -20 minutes. Serve with smoked paprika mayo.
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Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za