Beef
Serves 8
8 Pablano Chiles, Roasted and peeled
1lb / 450g Minced Beef ( Ground Beef )
2oz / 60g Onion, chopped finely
1lb / 450g Tomatoes, chopped
1 Cooking apple, unpeeled but cored and sliced
1 Banana; Peeled & Sliced
1 Jalapeno Chile, seeded and finely chopped
1 Clove Garlic, finely chopped
8oz / 230g Raisins
3oz / 90g Almonds; Slivered
2tbls / 60g Green Olives; Chopped
1tbls / 30g Capers
3/4tsp / 3g Ground Cinnamon
1/2tsp / 2g Salt
1/4tsp / 1g Cumin Seed
1/4tsp / 1g Oregano Ground
A pinch of Black Pepper; Freshly Ground
4 Large Eggs separated
Plain Flour, ( general purpose )
Vegetable Oil
Pomegranate Seeds Or Raisins
Fresh Cilantro; Snipped
Pre-Heat oven to 2000C / 4000F / Gas Mark
6
Cut a lengthwise slit down one side of each poblano chile. Carefully
remove the seeds and membranes and set aside. Cook and stir the minced beef
( ground beef ) and onion in a 10-inch frying pan ( skillet ) until the beef
is brown, drain. Stir in remaining ingredients except the
eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro.
Cover and simmer for15 minutes.
Fill the chiles with the beef mixture. Cover and refrigerate for an hour.
Beat the egg whites in a large bowl until stiff. then beat the egg yolks
and fold them into the egg whites. Coat the filled chiles with flour, carefully
dip into the egg mixture. Heat 1/4in / 6mm of oil in
an 8-inch skillet until hot. Cook the chiles, one at a time, in the oil,
turning once, until puffy and golden, about 2 minutes on each side, drain.
Place on a cookie sheet and keep warm in a 200 degree F
oven.
Prepare Walnut Sauce and spoon over the chiles. Sprinkle with
pomegranate seeds and cilantro.
Serve hot.
WALNUT SAUCE
8floz / 250ml Walnuts, Ground
8floz / 250ml Sour Cream
4floz / 125ml Chicken Broth
Mix all ingredients together.