I like some things in life hot and easy – like my husband 🙂 and then these easy to make hot chilli poppers! The ever popular chilli + cheese has to be up there as one of the best combinations that goes well with a cold beer or two …
But chilli poppers on the whole are quite messy and tricky things to make as they tend to ooze out of their casings – so I decided to put all the ingredients in a spring roll wrapper and roll it up snuggly into a chilli cheroot of sorts. To make it even easier I used already cut chillies – you know the ones with that sour, tangy taste – and some white cheddar cheese. This is easy, no fuss and you can put this on a plate in no time … hot + easy + yummy …
Watch me make this by clicking here.
chilli popper cigars = hot + easy … the way I like things
- Spring roll wrappers – you can buy these at any Chinese supermarket
- White cheddar cheese – cut into 1.5cm x 1.5cm x 7 cm oblong lengths or chunks
- Pickled jalapeno peppers – the sliced up ones – drained and dried on a paper towel
- Cake flour mixed with a bit of water into a paste
- Oil for frying
- Take one wrapper and add a chunk of cheese to the wrapper, add a few chillies and roll-up (see diagram below). Use the flour paste on the seams of the wrapper when you fold it up. It will keep the popper together and it will also prevent the cheese from escaping or oozing out.
- Fry in oil at 185°C for 4-5 minutes till golden brown.
- Let it cool down, poor yourself a cold beer, a cider or champers if you wish and tuck in.
Hot Olives – A few weeks ago I was on a business trip in the bustling metropolis of Johannesburg, Guateng. The City of Gold has plenty of interesting foodie places well worth seeking out…Some colleagues and I ended up in a very interesting restaurant that serves both gossip and glitter to the well-heeled of Parkhurst and surrounds. We ordered a few small starters to share and one of them was hot olives with baguette. Never in my life would I have thought of heating olives in olive oil – isn’t that kind of like smuggling sand in the desert? Well, just so you know, this little starter tapas was so delicious. Heating the olives gives this stone fruit an undeniably new dimension. Dipping the fresh baked bread into the fragrant hot oil just seems to forge with the olives… leaving a most tantalizing taste….wash this down with some chilled wine and you could swear that you were sipping wines with the gods of ancient Greece!
It is just one of those really simple dishes you can make on the run or when guests come knocking unannounced…simple yet oh so sophisticatedly #hot-and-happening.
hot olives + baguette
- 150 ml Virgin olive oil
- 1t Fresh rosemary (not chopped)
- 1t Parsley - roughly chopped
- 2 Red chillies chopped (I like it hot but you can leave the chillie out of the recipe if you are not fond of the fiery stuff)
- 1 Garlic clove – finely sliced
- 200g Kalamata olives
- 1 Spring onion – chop the stalks and leaves
- 1 Fresh baguette
- Heat the olive oil, rosemary, chillies, parsely and garlic slowly in a pan for a 5 minutes minutes. Just to infuse the flavours with the oil.
- Add the olives and heat through for about 2 minutes.
- Add the spring onion at the end, give it a good stir + serve with baguette.
At the recent Bloggers Indaba we received amazing goodie bags and one of the items in the giveaway was a Beetroot-Rhubarb-Fig-Balsamic-Chutney from Pick and Pay. I love rhubarb and figs and knew that I was going to love this chutney. Once back home, I tasted some of the chutney and it was just yummy. By chance there was also a punnet of beautifully ripe guavas staring at me from my fruit bowl on my kitchen table. I got thinking….one slice of ripe guava, a good chunk of camembert and topped with the chutney and coriander leaf or two. Wow…a kind of explosion of different, tropical tastes… again an unusual combination but oh so good…fresh and fun…you will be a fan too…try it!
I don’t have specific measurements or recipe – just buy the mentioned ingredients, poor yourself a glass of wine + slice + play + enjoy!