Being a life-long chocolate addict, I still remember the sunny day a few years back when I discovered that you can eat it in a main meal. (What?! I don't have to wait for dessert anymore?! Fantastic!!) Since then we have had the pleasure of feasting on Mole Poblano many times and now I think I have the perfect accompaniment: crunchy avocado and mango salsa! Celery and red capsicum offer the crunch, while buttery avocado and sweet tropical mango taste divine with the nutty-spicy-chocolatey flavours of the mole.
Serves 3
Crunchy avocado and mango salsa
1 celery stalk, diced
1 small red capsicum (i.e. sweet pepper, for non-Aussies!), diced
1 large mango cheek, diced
1-2 shallots diced
1 avocado, diced
handful of coriander, chopped
juice of 1/2 lime
1/4 tsp ground cumin
1/2 Tbsp maple or agave syrup
Mole Poblano
2 corn cobs, sliced in 5cm-thick rounds
1 sweet potato, large chunks
(Other veggies you have in your fridge may also be used, e.g. plantain, green beans, pumpkin...)
1 dried ancho chilli
1 dried pasilla chilli
1 dried mulatto chilli
3 Tbsp peanut oil
1 small onion, diced
1 large garlic clove, crushed
30g goji berries (use raisins if you prefer)
30g almonds
30g peanuts
30g sesame seeds
3-4 handfuls corn chips, crushed (do this by hand straight in to the pan)
1/2 tsp dried thyme
1/2 tsp dried oregano
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground star anise
1/2 tsp allspice
400ml vegetable stock
50g dark chocolate (at least 70% cocoa)
Method
Deseed chillies, tear in to small pieces, fry in 1/2 Tbsp peanut oil for a few minutes then transfer to a bowl. Cover chillies with boiling water and leave to soak for 20-30 minutes. While the chillies are soaking, prepare the remaining ingredients. Parboil the corn and sweet potato for 5 minutes then set aside. (Roasting the sweet potato will bring out a better flavour, if you have the time!) To prepare the salsa, mix all ingredients in a bowl.
Drain all but a little of the water from the chillies and blend to a puree in a small food processor.
Heat the remaining peanut oil in a frying pan. Fry the onion until softening slightly then add garlic, goji berries, peanuts, almonds, sesame seeds, corn chips, oregano, thyme and fry for a few more minutes until almonds are just starting to brown. Add the cinnamon, cloves, star anise and allspice and fry until fragrant. Add the chilli puree and vegetable stock and simmer for 5 minutes. Remove from the heat and puree with a hand held blender (warning: wear an apron!) or place in a food processor. Return to the heat and add the chocolate, stirring while it melts. Season to taste with salt and maybe a little sugar.
Add the corn and sweet potato chunks and simmer for a few more minutes.
Serve with brown rice.
Serves 3
Crunchy avocado and mango salsa
1 celery stalk, diced
1 small red capsicum (i.e. sweet pepper, for non-Aussies!), diced
1 large mango cheek, diced
1-2 shallots diced
1 avocado, diced
handful of coriander, chopped
juice of 1/2 lime
1/4 tsp ground cumin
1/2 Tbsp maple or agave syrup
Mole Poblano
2 corn cobs, sliced in 5cm-thick rounds
1 sweet potato, large chunks
(Other veggies you have in your fridge may also be used, e.g. plantain, green beans, pumpkin...)
1 dried ancho chilli
1 dried pasilla chilli
1 dried mulatto chilli
3 Tbsp peanut oil
1 small onion, diced
1 large garlic clove, crushed
30g goji berries (use raisins if you prefer)
30g almonds
30g peanuts
30g sesame seeds
3-4 handfuls corn chips, crushed (do this by hand straight in to the pan)
1/2 tsp dried thyme
1/2 tsp dried oregano
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground star anise
1/2 tsp allspice
400ml vegetable stock
50g dark chocolate (at least 70% cocoa)
Method
Deseed chillies, tear in to small pieces, fry in 1/2 Tbsp peanut oil for a few minutes then transfer to a bowl. Cover chillies with boiling water and leave to soak for 20-30 minutes. While the chillies are soaking, prepare the remaining ingredients. Parboil the corn and sweet potato for 5 minutes then set aside. (Roasting the sweet potato will bring out a better flavour, if you have the time!) To prepare the salsa, mix all ingredients in a bowl.
Drain all but a little of the water from the chillies and blend to a puree in a small food processor.
Heat the remaining peanut oil in a frying pan. Fry the onion until softening slightly then add garlic, goji berries, peanuts, almonds, sesame seeds, corn chips, oregano, thyme and fry for a few more minutes until almonds are just starting to brown. Add the cinnamon, cloves, star anise and allspice and fry until fragrant. Add the chilli puree and vegetable stock and simmer for 5 minutes. Remove from the heat and puree with a hand held blender (warning: wear an apron!) or place in a food processor. Return to the heat and add the chocolate, stirring while it melts. Season to taste with salt and maybe a little sugar.
Add the corn and sweet potato chunks and simmer for a few more minutes.
Serve with brown rice.
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