Braaied bacon, blue cheese and fig chilli poppers
|250 g||blue cheese — crumbled|
|2||whole preserved green figs — chopped|
|small||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.
Carefully slit 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 you’ve cut.
Scrape out the seeds and then spoon in a good amount of cream cheese filling, but don’t over fill it.
Press the chilli together to seal and wipe away any excess filling that pops out.
Repeat until all the chillies are stuffed.
Carefully wrap 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.
Remove the 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.
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