Braaied bacon, blue cheese and fig chilli poppers
|250 g||blue cheese — crumbled|
|2||whole preserved green figs — chopped|
|small handful||fresh chives — finely chopped|
|salt and freshly ground black pepper|
|for the chillies:|
|12||bacon — streaky, rashers|
To make the
filling, place the blue cheese, cream cheese, figs and chives into a mixing
bowl and stir well to combine.
Season with salt
and pepper to taste.
the chillies on one side from the stem to the tip.
Grab the chilli
with your thumb and index finger and gently press to pop open the pocket that
Scrape out the
seeds and then spoon in a good amount of cream cheese filling, but don’t over
Press the chilli
together to seal and wipe away any excess filling that pops out.
Repeat until all
the chillies are stuffed.
each chilli in one rasher of bacon then stick two toothpicks through each
bacon-wrapped chilli to secure.
Braai the poppers
over medium heat coals until the bacon is crisp and the chillies have softened.
toothpicks then serve with our Charred Salsa (see p. 166).
West Coast IPA — contrasting flavours collide in a blue cheese funk and
tropical fruit hop-storm. The bacon adds umami for balance and plays well with
the malt backbone. Mmmm, bacon.
extract from Beer Country’s Beer Food Fire by Karl Tessendorf and Greg Gilowey, published by Struik Lifestyle.