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GUAJOLOTE CON MOLE POBLANO

PUBLISHED: 08:11 28 March 2014 | UPDATED: 08:53 28 March 2014

The Christmas issue of Country Smallholding contains lots of great festive recipes from Carol Wilson. Sample one of the recipes: Turkey with Chilli and Chocolate Sauce.

GUAJOLOTE CON MOLE POBLANO
(Turkey with Chilli and Chocolate Sauce)

The Christmas issue of Country Smallholding contains lots of great festive recipes from Carol Wilson. Sample one of the recipes: Turkey with Chilli and Chocolate Sauce.


The unlikely sounding combination of ingredients produces a pungent, spicy dish.  The chocolate adds a deep rich flavour, although no one will guess it’s there! It would make a tasty meal over the Christmas holiday. Mexicans enjoy this dish at Christmas accompanied by tortillas and rice.

4 boneless, skinless turkey breasts
3 tablespoons vinegar
1 teaspoon salt
pepper
1 teaspoon sugar
2 cloves garlic
1 teaspoon ground cinnamon
1 large onion, chopped
4 tablespoons oil
75ml tomato purée
750ml turkey or chicken stock
50g good quality plain chocolate, chopped
2-3 tablespoons chilli powder
pinch of sugar
25g sesame seeds
50g almonds, chopped
50g seedless raisins

Place the turkey portions in a bowl, sprinkle with the vinegar, salt, pepper and sugar, cover and leave for 1 hour. Meanwhile, blend the garlic, onion and cinnamon to a paste in a food processor blender or with a pestle and mortar.

Heat 2 tablespoons of the oil in a large pan and cook the onion paste, stirring, for about 5 minutes. Add the tomato purée, stock, chocolate, chilli powder and sugar. Remove from the heat. Put the sesame seeds and almonds in another pan and dry fry them, stirring, until golden. Heat the remaining oil in a large heavy-based casserole and cook the turkey pieces until golden. Remove from the heat and add all the remaining ingredients, stirring well. 

Cover the casserole and cook for about 1-13/4 hours Gas4/180ºC, until the turkey is cooked, stirring now and again during cooking.

This is just one of the lovely festive recipes from Carol Wilson's article in the Christmas 2007 issue of Country Smallholding  magazine.

Other recipes  in this issue include:
- Traditional rich dark Christmas pudding
- Light Christmas pudding
- Traditional sherry sauce
- Hot spiced cream
- Creole Christmas cake
- Cranberry, orange and almond cake
- Tropical fruit mincemeat
- Rich mince pies with cinnamon crumble topping
- Christmas syllabub
- Egg nog ice cream
- Ricciarelli
- Chocolate liqueur truffles
- Christmas pudding truffles
- Wassail cup
- Jewelled shortbread

Order your copy online now! Click on Back Issues.

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