Chile en Nogada - ready to enjoy!! |
Chiles stuffed with filling |
This year my fiance's sister decided to host her birthday party and to make her famous version of Chiles en Nogada. I helped her out, along with another sister, her Mum and a sister-in-law to prepare the dish. We started on Friday night and enjoyed them on Sunday at her birthday party. Below is the recipe for your enjoyment. We made 70 chiles to cater for a large group, so scale back this recipe as you need.
Ingredients
·
Filling
- 2 heads garlic
- 3-4 onions
- 4kg tomatoes
- 2 kg peaches
- 2 kg panochera (small red apples with smooth, firm, white flesh)
- 2 kg pears (milk pears)
- ¼ kg almonds
- 200g sultanas
- 200g bisnaga (looks like crystal sugar)
- 2-3kg pork (boiled and shredded)
·
Nogada
- ¼ kg Almendras (Almonds)
- 1kg Nuez (Walnuts)
- 2-3 litres Milk
- 2-3 tblspns Sugar per blender (to taste)
- 2-3 tblspns Vino Jeres (cooking sherry?) per blender to taste
· Remaining Ingredients
Granada fruit |
- 70 Poblano (scale back recipes for the number of chiles you have)
- 1 litre Olive Oil
- 3-4 Granadas – use fruit as topping with chopped perejil (Italian parsley)
- 2-3 dozen Eggs & plain flour (for chile batter)
Directions
1.
Filling |
Filling Preparation
a. 1. Heat approx ½ litre olive oil in large pot
2. Add finely diced garlic and stir
3. Add finely diced onion & cook on low heat until onions transparent
4. Add diced tomato (seeds removed) and simmer for approx 1hr
5. Add diced peaches and simmer until nearly soft
6. Add diced apples & pears and simmer until soft
7. Add sultanas, almonds and crystal sugar and simmer
8. Let cool overnight and place in refrigerator for 1-2 days to ferment
3. Nogada Preparation
1. Puree all ingredients in blender lots adding sugar according to taste (this can be made last).
2. Add sufficient milk to create a creamy (but not too runny) texture so the Nogada oozes, rather than
runs all over the plate.
Frying & draining chiles |
Chile Preparation
1. Peel chiles (scorching on gas flame, sweat in plastic to peel).
2. Slit an opening in one side to remove seeds and for an opening to insert filling
3. Fill (not too full) with filling and close with a couple of toothpicks
4. Whip eggs whites until fluffy, then add egg yolks and whip
5. Coat Chiles in flour, then egg white mixture and fry in approx 2cm heated oil
Chiles ready to be garnished and served |
6. Cool and allow oil to drain from chiles in preparation for them being served
4.
Assembly
1. Place a chile on a plate and spoon Nogada mixture over the chile
2. Garnish with seeds of granada and shopped perejil and serve
Enjoy!!
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