Mexico - Oaxaca
Mexican Chicken Mole Stew
Mexico, Oaxaca - Mexican Chicken Mole Stew Download.
The original version of this classic Mexican dish has an ingredient list as long as your arm. This version of Chicken Mole is a delicious shortcut, but still contains the two absolute requirements: chocolate and chilli.
You will need:
§ 4 dried chilli
§ 5 garlic cloves
§ 2-3cm stick cinnamon
§ ¼ teaspoon each of dried basil, oregano, cumin seeds (or 1 tablespoon fresh of each)
§ 2 tablespoons chopped fresh coriander – leaf and stalk
§ 3 tablespoons oil (olive or other cooking oil)
§ 1 large onion, chopped
§ 1 can chopped tomatoes (approx 400g)
§ 1 cup (250 ml) chicken stock (CAMBELLS, SALT REDUCED)
§ 8 chicken pieces
§ 40g bittersweet, dark chocolate (GREEN AND BLACK’S 70%+)
§ ½ tsp salt and ¼ tsp black pepper
§ Cooked rice
What to do:
1. Heat 1 tablespoons oil in a large saucepan over medium-high heat and add the garlic cloves, skin and all. Toast these for 10 minutes until the skins begin to blacken in places and the garlic has begun to soften. Remove from the heat.
2. Blend in a mortar and pestle, or food processor, the garlic, chilli, basil, oregano, cumin seeds and coriander and finally add the oil and toasted garlic from the saucepan. Blend together and if there are any large garlic skins that are easy to pick out then do so, otherwise ignore them.
3. Heat 2 tablespoons of oil in the saucepan and cook the onions on a gentle heat until they are softened. Increase the heat to medium, add the blended spices and cook for 3-5 minutes until the onions begin to brown and the spices give up their aromas. Add the cinnamon stick, tomatoes and chicken stock. Cook the sauce on a vigorous simmer for 10 minutes until it thickens.
4. Add chicken pieces, salt and pepper, cover and bring to a simmer and cook for a further 30-40mins or until the chicken is cooked through. Add more stock (or water) if the sauce thickens too much. Add the chocolate and stir through. Before serving check seasoning and add additional salt, pepper or chilli as desired.
5. Serve with rice and soft tortilla garnished with fresh coriander.
Tortilla (makes 6-8 small tortilla)
Mexico, Oaxaca - Tortilla Download.
1 cup white corn flour (avail at Indian supply shops)
3/4 cup white flour
½ tsp salt
1 ¼ - 1 ½ cup water
Mix flours and salt together in a bowl then start adding the water until a firm, slightly wet dough is formed. Leave to rest for 15 minutes.
To make the tortilla, pinch off small golf ball sized pieces, knead till correct consistency then flatten slightly by patting between palms. Put this disc between two plastic sheets (I find deconstructed shopping bags are best) and then, using a flat bottomed pot or bowl, flatten to a thin tortilla by applying as much pressure as you can! Carefully peel off the top sheet of plastic, turn the tortilla onto it and then peel back the other sheet. It is now ready to cook.
To cook: Use a dry pan heated to medium-high and gently transfer the tortilla from your palm to the pan. Cook for 30 seconds, turn and cook for a further 1.5 minutes, then turn again. It should puff up slightly and have bits of charred bubbles on the surface (but not too much! Adjust heat to get this right). Keep warm in a folded tea-towel.
Serve mole with tortilla and rice.
Chocolate Volcanoes
Mexico, Oaxaca - Chocolate Volcanoes Download.
Makes 4
You will need:
120g unsalted butter
125g best quality dark chocolate, finely chopped
Pinch of dried chili (optional)
3 large eggs
½ cup caster sugar
1 heaped tablespoon plain flour
Butter and flour for preparing ramekins
Cinnamon and icing sugar for dusting tops
What to do:
§ Preheat the oven to 200 C.
§ Grease 4 150ml ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of the excess.
§ Put the butter in a saucepan and melt gently. Once butter has melted remove from the heat, add the chopped chocolate and cover with a tea-towel. The chocolate will melt when it is ready.
§ In a bowl, whisk together the eggs and sugar until light and fluffy.
§ Gradually whisk the melted chocolate and butter until smooth, add the pinch of chili.
§ Fold the chocolate mixture and flour into the egg/sugar mix until just blended.
§ Pour the mixture into the ramekins and put them on a baking sheet in the oven for 15-20 minutes, until the tops are firm and cracking slightly and the edges set.
Dust with cinnamon and sugar and serve immediately with cream or ice-cream.
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