Dale Farm wanted to help celebrate the Northern Ireland Year of Food and to do so, we created a series of simple recipe videos, one for each month in the #NIYOF calendar.
April was the month of #BrewingAndDistilling, so what goes great with some drink? something hot of course. Check out these Dromona Cheese stuffed Jalapeños with a Bloody Mary Dip
Crunchy crumb, cheese and bacon stuffed Jalapeños with Bloody Mary dip. (extra hot)
For the dip:
- 125ml tub of Dale Farm creme fraiche
- Splash of Worcestershire sauce
- Splash of hot sauce
- 25ml of tomato paste
- 25ml of tomato ketchup
- 1/2 lemon juice plus zest
- 1 measure of vodka (optional)0
- Light sprinkle of Celery salt
- Salt and freshly cracked pepper.
Mix all the ingredients together in a bowl, and leave in the fridge until ready to serve.
For the peppers:
- 8 fresh Jalapeño peppers
- 150g grated mild Dromona cheddar
- 4 slices of bacon
- small bunch of coriander
For the crumb coating:
- 1 small bowl of bread crumbs
- 1 small bowl of seasoned flour
- 1 small bowl of 3 beaten eggs
Wash and dry Jalapeños. Carefully slice one side and remove seeds.
Slice bacon into strips and fry until crispy. Allow to cool.
Mix bacon with cheese and coriander then stuff into peppers.
Squeeze peppers unit they close.
Dip stuffed peppers into flour and coat thoroughly. Dip floured peppers into egg and then into crumb mix. You can repeat this process for extra thick crumb.
Fry in preheated hot sunflower oil until crisp and golden brown. 4 at a time.
Serve with dip and slice of Lime for drizzling.
Top with chopped coriander for garnish.
Note: if you don’t like it very hot - replace Jalapeños with sweet, little bell peppers.