Rick Steins Apple Charlotte Recipes
FRIED TORTILLA CHIPS IN GREEN SALSA WITH CRUMBLED CHEESE (CHILAQUILES)
Rick Stein's recipe for classic Chilaquiles, as seen on his BBC series, The Road to Mexico, is a brilliant brunch dish of fried tortilla, egg and salsa.
Provided by Rick Stein
Categories Breakfast, Brunch
Number Of Ingredients 1
Steps:
- Put the onion, chillies, garlic, stock and tomatillos in a blender and blitz to make a sauce. Heat the 2 tablespoons of corn oil in a saucepan, add the sauce, then season to taste with salt and simmer for 5 minutes. Cook the sauce for longer if it's too watery to reduce it a little, or add more stock if it's too thick. Next, heat the 300ml of oil to 190°C in a separate large pan. Fry the tortilla triangles until barely golden and crisp, then drain them on kitchen paper. When the sauce is ready, fry the eggs. Stir the fried tortillas into the sauce, folding lightly to coat them but taking care not to break them up. Divide the sauce and tortillas between 4 warm plates and top each one with a fried egg. Add crumbled cheese, sliced shallot, a sprinkle of coriander and some soured cream and serve immediately
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- Rinse the apple slices in cold water and put them in a saucepan with the sugar, cloves, lemon zest and 30g/1oz butter. Cook over a low heat until the apples break down.
- Melt the remaining butter. Cut each slice of bread into rectangles and brush both sides with the butter. Alternatively, you can dip the bread into the butter.
- Beat the egg yolk into the cooled apple purée and spoon into the bread-lined basin. Cover with the remaining buttered bread and push down. Cover tightly with kitchen foil.
- Bake for about 30 minutes. Remove the foil and bake for a further 7–10 minutes, until the top is golden brown.
- Leave the pudding to rest for 5 minutes before inverting onto a serving plate. Serve with custard, clotted cream or ice cream.
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