GREEN CHILLIES RECIPES

Steps:

• Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It’s very good idea to wear gloves when you’re preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
• Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
• Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
• Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
• Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Put a non-stick ovenproof frying pan on a high heat. Pull off the chicken skin, put both skin and legs into the pan, season with sea salt and black pepper and let the fat render out and the chicken get golden for 5 minutes, turning halfway, while you trim the spring onions and halve across the middle, putting the green halves aside.
  3. Toss the white spring onions into the pan, then transfer to the oven for 15 minutes.
  4. Meanwhile, deseed the chillies, then finely slice lengthways with the green spring onions and pop both into a bowl of ice-cold water to curl and crisp up.
  5. Peel the oranges, finely slice into rounds, and arrange on your plates.
  6. Remove the chicken skin and soft spring onions from the pan and put aside.
  7. Cook the chicken for 10 more minutes, or until tender and cooked through.
  8. In a bowl, loosen the hoisin with a splash of red wine vinegar, then spoon over the chicken. Leave it in the oven while you drain and divide up the salad.
  9. Sit the chicken and soft spring onions on top and crack over the crispy skin.