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I have had a couple of requests for the recipe for the Jalapeno poppers I cooked at the ANHC so here is my usual recipe:
Jalapeno Poppers in Beer Batter
12 Green Jalapenos about 5 6 cm long
1 250g packet of Philadelphia Cream Cheese
1 bunch of fresh Mint
1 bunch of fresh chives
1 cup of plain flour
1 bottle of American Style Pale Ale Arctic Fox, Hargreaves Hill, Wicked Elf Pale, Temple Pale Ale
Salt
Oil for deep frying
In a wok, fry pan, saucepan or chip fryer add enough oil to fry the jalapenos and bring up to heat.
Make batter first so it can stand and improve whilst you stuff jalapenos. Put 1 cup of flour into a bowl season with salt and then mix in the cold beer until you reach the consistency you prefer. You dont want it too thick or too thin. Keep the batter cold by resting it in the freezer while you prepare the Jalapenos.
Place the jalapenos under a hot grill and char the skins until black turning them as you go. When blackened and charred all the way put them in a plastic bag to sweat for 5 minutes this makes them easier to peel. Peel all the skin off but make sure you leave the stems intact and long. Slice down one side and carefully remove the seeds and the vein this removes most of the heat so if you want them hot leave some of the vein and seeds in how ever I recommend you make them without the seeds the first time so you know what you are getting in to.
In a mixing bowl add 1 tbls of finely chopped chives and 1 tbls of finely chopped mint together with the cheese and mix vigorously so that the cheese softens and the herbs get mixed thoroughly into the mixture. Taste the mix to check the flavour balance between the mint, chives and cheese and adjust if needed i.e. add a little more of one or the other herbs. Using a teaspoon carefully stuff the jalapeno with the cheese mixture until they are full and resemble what they looked like before you grilled them. Carefully push the cut sides together over the cheese so that the jalapeno looks whole and intact.
Remove the batter from the freezer and dip the stuffed jalapeno into the beer batter and gently put them into the hot oil. Deep fry till golden brown then remove from the oil and drain on absorbent paper. Let them cool down just a little and then eat.
Best to eat with the beer you used for the batter!
At the conference I actually used canned pickled whole jalapenos - you can buy them on line at www.montereyfoods.com.au I do like the character the pickle solution gives to the Poppers, it is quite different to using the fresh, which do I prefer - probably the fresh version how ever using the canned option is quicker if you have a can in the cupboard.
Note also that the chef at the conference floured then battered the jalapeno's which I do not do as it creates a barrier between the batter and the flesh of the pepper which I really dislike, also the batter was too thick. I just dip the stuffed jalapeno's into the batter and then put them in the oil.
Enjoy
Jalapeno Poppers in Beer Batter
12 Green Jalapenos about 5 6 cm long
1 250g packet of Philadelphia Cream Cheese
1 bunch of fresh Mint
1 bunch of fresh chives
1 cup of plain flour
1 bottle of American Style Pale Ale Arctic Fox, Hargreaves Hill, Wicked Elf Pale, Temple Pale Ale
Salt
Oil for deep frying
In a wok, fry pan, saucepan or chip fryer add enough oil to fry the jalapenos and bring up to heat.
Make batter first so it can stand and improve whilst you stuff jalapenos. Put 1 cup of flour into a bowl season with salt and then mix in the cold beer until you reach the consistency you prefer. You dont want it too thick or too thin. Keep the batter cold by resting it in the freezer while you prepare the Jalapenos.
Place the jalapenos under a hot grill and char the skins until black turning them as you go. When blackened and charred all the way put them in a plastic bag to sweat for 5 minutes this makes them easier to peel. Peel all the skin off but make sure you leave the stems intact and long. Slice down one side and carefully remove the seeds and the vein this removes most of the heat so if you want them hot leave some of the vein and seeds in how ever I recommend you make them without the seeds the first time so you know what you are getting in to.
In a mixing bowl add 1 tbls of finely chopped chives and 1 tbls of finely chopped mint together with the cheese and mix vigorously so that the cheese softens and the herbs get mixed thoroughly into the mixture. Taste the mix to check the flavour balance between the mint, chives and cheese and adjust if needed i.e. add a little more of one or the other herbs. Using a teaspoon carefully stuff the jalapeno with the cheese mixture until they are full and resemble what they looked like before you grilled them. Carefully push the cut sides together over the cheese so that the jalapeno looks whole and intact.
Remove the batter from the freezer and dip the stuffed jalapeno into the beer batter and gently put them into the hot oil. Deep fry till golden brown then remove from the oil and drain on absorbent paper. Let them cool down just a little and then eat.
Best to eat with the beer you used for the batter!
At the conference I actually used canned pickled whole jalapenos - you can buy them on line at www.montereyfoods.com.au I do like the character the pickle solution gives to the Poppers, it is quite different to using the fresh, which do I prefer - probably the fresh version how ever using the canned option is quicker if you have a can in the cupboard.
Note also that the chef at the conference floured then battered the jalapeno's which I do not do as it creates a barrier between the batter and the flesh of the pepper which I really dislike, also the batter was too thick. I just dip the stuffed jalapeno's into the batter and then put them in the oil.
Enjoy
