Grilled Pimientos de Padrón with Creme Fraîche and Furikake

Grilled Pimientos de Padrón with Creme Fraîche and Furikake


  • 10 1/2 oz pimientos de padrón chilies


  • 2 tbsp canola oil


  • Sea salt flakes


  • 1 1/4 cup crème fraîche

To make the furikake

  • 1 sheet of nori seaweed


  • 2 tsp mild chili powder


  • 2 tsp roasted sesame seeds (preferably a mix of colors)


  • 1 tsp dried cilantro


  • 1 dried shiitake mushroom


Step 1:

Begin with the furikake. Stack, fold and cut nori into small strips, then cut into small pieces with a sharp knife or kitchen scissors (or crumble with your hands). Place in a bowl and add the chili powder, sesame seeds and dried cilantro. Use a fine grater and grate about 1 teaspoon of the shiitake mushroom into the bowl. Mix well with a spoon.

Step 2:

Make the honey lemon sauce. Bring all the ingredients to the boil in a saucepan on high heat. Boil for about 10 minutes until it begins to thicken and is foaming a lot. Take it off the heat. Discard star anise and vanilla pod.

Step 3:

Place the chilies in a bowl, cover with oil and massage until everything is covered. Place the chilies in a coarse mesh strainer and grill until they take on color and the skins start to bubble and crack. Remove from grill and season with sea salt flakes to taste.

Step 4:

Dollop crème fraîche onto a plate, place the chilies on top and sprinkle with Furikake. Serve with some grilled cheese sandwiches.