stuffed chillies with cream and walnut sauce

chillies:

•     10 large chillies or small thin skinned peppers
•     1 large potato
•     2 tbsp vegetable oil
•     half a cup soya mince, soaked in 250ml vegetable stock
•     50g plain flour mixed with 1/2 tsp white pepper
•     2 eggs, separated
•     oil for deep frying

sauce:

•     2 tbsp vegetable oil
•     1 onion, finely chopped
•     1 tsp cinnamon
•     100g walnut pieces
•     150ml double cream
•     150g cream cheese
•     120ml sherry

 

prepare the chillies or peppers for filling. peel the potato and cut into 1 cm cubes.

to make the filling, heat a little oil in a large frying pan. drain the soya mince and fry in the oil until lightly brown. add the potato cubes. stir and cook, covered, for about 30 minutes. stir occasionaly. season with salt.

to make the sauce, heat a little oil in another frying pan and gently fry the onion with the cinnamon until the onion softens. add the walnuts and fry for a couple more minutes. add cheese, sherry and cream. stir and cook until the cheese melts and the sauce thickens.

fill the chillies with the mince and potato filling. whisk the egg white suntil stif and fold in the yolks. coat the chillies in the seasoned flour, dip in the egg mixture, drain and deep fry until golden.

serve with the sauce.