Last week I wrote about the amazing cheese filled chillis, dubbed "Atomic Buffalo Turds", that I was served at a friend's BBQ in France. He used a local chilli which was mild in heat, and the perfect torpedo shape and size for the purpose of stuffing with glorious cheese.
Once back in London I decided to try them out myself, but wasn't sure where to find chillis big enough, or of a suitable heat. The ones you find in bags in the supermarkets are too small. I also usually find that they don't taste much at all, or take the top of your head off...
This Saturday I went to Maltby Street Market, and scoured the veg sellers for Jalapenos. Jalapenos are not really as big as I'd like them to be, but heat wise I was hoping they'd be fine. Found four good specimens at the Tayshaw veg sellers next to St John's Bakery, then picked up some beautiful Greek honey on Rope Walk, some goat cheese at Mons Fromager, and 10 rashers of streaky bacon (2 per chilli, and 2 for good measure) from The Butchery where they also had fantastic chicken hearts, which I regret I didn't buy a few of... ...next weekend!
Sunday morning I prepared the "turds". The Jalapenos have quite the thick casing, so I had to cut a little opening, like a 1 cm wide lid along the length of the chilli, through which I first took out all the seeds and white membranes. You can of course leave them in if you want the full jalapeno experience...!
Then I added half a teaspoon of honey, enough cheese to fill it up, and pressed the lid back on tight. Wrapped the whole length of the chilli with streaky bacon, and used toothpicks to secure the ends as the bacon from The Butchery was nice and thick with the rind still on making them prone to spring open unless pierced through.
At the barbecue I placed them to one side on the grill and simply left them on, turning a few times, long enough for the bacon to get a lovely golden surface. Served with massive lamb steaks (from Jacob's Ladder Farms, also at Maltby Street) and courgette and mint salad, they went down a treat. Not at all too hot, but still with a very distinct chilli flavour.