Whatsoever, that was not the point I wanted to get to. Somehow it seems for the last few weeks, my "culinary life" is just passing by before me again. Whatever that is supposed to mean (oh oh).
Now it's time for chillies. This is a contribution to the "Sweet Heat Blogger's Challenge".
Garnachas with tomato-apple salsa
That is how we want it to look like, or similar. At least, this is the rough direction.
But how do we get there?
For the tortilla dough you need:
500 g flour
a pinch of salt
100 ml single cream
lukewarm water until the dough is dough
Mix all the ingredients together for the dough, but only enough water for it to be as it should be: smooth, elastic dough. So, time for workout again. We really should do this more often. Leave the dough to rest for 30 minutes. That leaves you with all the time in the world to get your salsa ready. Well, you have only 30 minutes, but this should be enough, that is if you are not totally ... it should be sufficient time.
For the salsa you need:
1-2 red apples (as you like it)
250 g of tomatoes
one red chili (fresh or dried)
a small handful of mixed nuts
a bunch of chives
a bunch of coriander
juice of one lime
a good glug of olive oil
A salsa that is quite similar to this I found in the book "Jamie's America" (If you like you can have a look. Maybe you prefer his salsa. No worries!).
Remove the core from the apples and cut it into small cube like bits. The tomatoes want to be cut into small pieces as well. When talking about the chili the small pieces part applies as well ... and for the nuts and for the chives and for the coriander. Before throwing all these small pieces together, roast the nuts for a few minutes in a dry pan. You get a nice nutty - no not what you think - smell.
As I said mix the small bits and pieces together, add the juice of the lime and the olive oil and season with a bit of salt. Taste it! How is it? Maybe you can adjust it still with a bit more lime juice or salt.
Are the 30 minutes over yet? Then you can go on. We are getting closer.
Now you need:
200 g of feta cheese
one red onion, finely chopped
one extra lime
As for the chili sauce, you can buy it ready or you can try a recipe from the book "Jamie's America". That is what I did some time ago, so I knew I still had some nice chili sauce left for this recipe. Or still you may have another preferred recipe for it.
Divide your dough into, let's say, 16 small balls. Flatten them to about 0,5 cm and make them as round as you can/want. Then fry them from both sides, maybe four at the same time, in a large dry hot pan. They don't need to get totally brown and crispy - just a touch of it.
While that is happening you can pre-heat your oven to 180°C.
When you have finished with the frying, dip the blank garnachas in the chili sauce. If you don't like it THAT hot, just sprinkle a bit of the sauce on them.
Place the drenched garnachas on a baking tray layered with baking paper. Put some of the red onion and a bit of feta cheese on each one. Bake in the oven until the cheese has started to melt. This will take about 10 to 15 minutes. If you like to use other cheese, just feel free to do so. That may even go faster.
Once the melting is ready, remove the tray from the oven and serve the garnachas with some of the salsa on top and with a wedge of lime to it.
Honestly (I always do my best to be), the whole thing was quite hot (dried chillies bring more heat)!However, what do they say: "A chili a day keeps the doctor away!" (Or was it something else?!?)
... and it is still burning!