Poblano Cream
Chef: Will Michell (http://www.labocaloca.co.nz/about-us) as heard on Nine To Noon Monday 18 June 2012
Tags: savoury sauce, capsicum, Latin American, milk, cream
Ingredients
- 1 litre blue top milk
- 140g unsalted butter
- 140g plain flour
- 3 poblano chillis (used capsicums if out of season or unavailable)
Method
Char and peel poblanos and blend with the milk.
In a sauce-pan, melt the butter and slowly start to add the flour stirring constantly then add the milk bit by bit, whisking to prevent any lumps forming cook over a low heat for around 5 minutes or until the taste of flour has gone.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
