Jeremiah Tower’s Stuffed Chillies

Name: Jeremiah Tower’s Stuffed Chillies
Yield: Serves 4
Cuisine: United States
Ingredients: 1 teaspoon freshly ground black pepper; 10 oz (275 g) tomatoes, skinned, de-seeded and chopped; 2 fl oz (50 ml) oil; 1 serrano or other hot chilli pepper, de-seeded and finely chopped; 6 tablespoons double cream; 1 small red onion, finely chopped; Coriander sprigs to garnish; 4 oz (110 g) unsalted butter, cut into pieces; Freshly ground black pepper; 4 tablespoons fermented salted Chinese black beans; 4 tablespoons finely grated Parmesan cheese; ½ teaspoon salt; 6 oz (175 g) white goat’s cheese; 8 fresh poblano (or large, dried, mild) chilli peppers; 4 tablespoons grated Fontina or Gruyère cheese; ½ tablespoon olive oil; 1-2 tablespoons lime juice; 4 fl oz (120 ml) chicken stock; 4 tablespoons chopped coriander

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

Ingredients

8 fresh poblano (or large, dried, mild) chilli peppers
2 fl oz (50 ml) oil

Americas
United States
Dinner
Spicy
Vegetarian
Gluten-free

Method

First make the black bean sauce. Rinse the beans and soak them in cold water for 2-3 hours, depending on how strong you want the sauce to taste. Change the water twice during the soaking time. Drain and rinse under cold running water. Put the beans in a blender, add the stock and blend to a fine Purée. Put this into a saucepan, bring to the boil, then reduce the heat and simmer for 5 minutes. R