Prepare Time: 0:20 | Cook Time: 0:05 | Difficulty: CAPABLE COOKS
Here’s a chilli southern US-style starter that will get your tastebuds going.
Cut a slit lengthways in jalapeno chillies. Remove the seeds and membranes.
Combine 120g soft goats cheese, ricotta and chives in a bowl. Divide among jalapeno. Dip jalapeno milk and egg. Dip polenta, pressing to coat.
Add vegetable oil to a frying pan to reach a depth of 2cm. Heat over medium-high heat. Cook the jalapenos, turning, for 2-3 minutes or until golden. Sprinkle with sea salt.
Australian Good Taste – May 2011 , Page 61
Recipe by Chissy Freer
Photography by Jeremy Simons