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

• 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

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.

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.

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.

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