In the UK, we have a celebrity chef called Rick Stein who has a fantastic seafood restaurant in Barnes, close to where I used to live in London. As with most of our celebrity chefs over here, he’s had a couple of tv series where he goes to another country, tries the food and makes his own recipes (sounds like the dream job to me!). I bought his book ‘The Road to Mexico’ as the dishes in there all look absolutely delicious. Unfortunately, I haven’t used the book much because the recipes are either fairly hard work or have ingredients I can’t find or more often – both. I decided enough was enough and I would make something out of this book, even if I had to change a recipe. As a result, this delicious Mole sauce. The sauce is quite rich and sweet so you can’t have too much of it in one go. I would serve it with some plant based steaks – I recommend the ones by plant pioneers.
Serves 8 – 10
- 2 mild chillis
- 1/2 tsp ancho chilli flakes
- 1/2 tsp chipotle chilli flakes
- 30g panko breadcrumbs
- 50g sesame seeds
- 120g blanched almonds (or flaked)
- 1 tbsp coriander seeds
- 5cm cinnamon stick
- 2 tbsp oil
- 1 small unripe banana
- 130g raisins/currants
- 1 onion
- 1 garlic clove
- 1 tsp oregano
- 1 litre stock (I used vegetarian beef flavoured stock powder)
- 100g dark chocolate
- 1/2 tsp salt
1.) Toast the breadcrumbs, chillis, chilli flakes, sesame seeds, almonds, coriander seeds and the cinnamon stick until smelling fragrant.
2.) Grind to a fine powder in a spice grinder. It’s quite a lot of stuff so I found it easier to do it in 2 lots.
3.) Peel and chop up the banana, peel and chop finely the garlic and peel and chop the onion. Weigh out the raisins.
4.) Heat the oil in a frying pan and then fry the bananas for a couple of minutes. Add the raisins and fry for one minute more. Then add the garlic and onion and fry until soft. While the onion is cooking, make up the stock.
5.) Now, add the contents of the pan, the spice mixture, the oregano and the stock to a blender and blitz. Again, you may need to do this in two lots. At this point with the sesame seeds and banana it’s almost like a beautiful peanut butter milkshake.
6.) Add back to the pan. Break up the chocolate and drop into the sauce. Simmer gently for 15 – 20 minutes until the sauce is lovely and thick. Season and serve as you wish.