AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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Peppers<br />
4. Roaast<br />
the poblaano<br />
peppers<br />
overr<br />
an open flaame<br />
on all<br />
sidees<br />
until the skkin<br />
turns black<br />
(youu<br />
can use meetal<br />
thongs or<br />
choppsticks<br />
to turrn<br />
the peppe ers<br />
overr).<br />
Place roassted<br />
peppers s<br />
in a plastic bag aand<br />
cover<br />
themm<br />
with a dammp<br />
towel. Let<br />
themm<br />
“sweat” foor<br />
10‐15<br />
minutes<br />
(this maakes<br />
the skin n<br />
mucch<br />
easier to rremove).<br />
Remmove<br />
the roasted<br />
skin, slice<br />
an oopening<br />
in onne<br />
side<br />
careefully<br />
so you don’t cut the<br />
otheer<br />
side of thee<br />
pepper. Take<br />
out the seeds (you<br />
can also remove r the vveins<br />
of the<br />
peppers<br />
to makee<br />
them less spicy). s<br />
5. Stufffing<br />
the peppers:<br />
Place each e pepper in the palm<br />
of yoour<br />
hand witth<br />
the stem facing f away from you<br />
and the openingg<br />
facing up. Take T as manyy<br />
spoonfuls<br />
of thhe<br />
stuffing ass<br />
needed to fill the peppper<br />
with it.<br />
Closse<br />
the openinng<br />
with a too oth pick to keeep<br />
the<br />
stufffing<br />
inside during<br />
the battering<br />
proceess.<br />
Batter PPreparation<br />
6. Sepaarate<br />
egg yolks<br />
from whi ites and savee<br />
the yolks.<br />
Whisk<br />
egg whitees<br />
until stiff. Carefully fold<br />
in the<br />
yolkks<br />
and a pinch<br />
of salt.<br />
Photos: The authorss.<br />
55<br />
7. Heat veg getable oil in a frying pan n. Roll<br />
peppers in flower until they are cov vered.<br />
Pass them through t the egg mixture making<br />
sure they get<br />
fully coateed.<br />
Place in frying f<br />
pan, turning<br />
till the battter<br />
is cooked d to a<br />
golden brow wn color on all sides.<br />
To serve<br />
8. Place the e stuffed pepppers<br />
on you ur<br />
serving dish h. Cover themm<br />
with the white w<br />
walnut sauc ce and sprinkle<br />
the pomegranate<br />
seeds over them. The ddish<br />
should show<br />
the<br />
green, whit te, and red oof<br />
the Mexica an flag!<br />
Discussion<br />
Enjoy!!<br />
Pepper Inngredients<br />
12 1 large pobllano<br />
peppers s<br />
Ingredientss<br />
for Batter<br />
6 egggs<br />
All‐purpoose<br />
flower<br />
Salt too<br />
taste<br />
The ne ecessary vegeetable<br />
oil for r frying<br />
Ingredients s for Serving<br />
2 red po omegranatess<br />
shelled and d pitted
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