GUAJOLOTE CON MOLE POBLANO
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 breasts3 tablespoons vinegar1 teaspoon saltpepper1 teaspoon sugar2 cloves garlic1 teaspoon ground cinnamon 1 large onion, chopped4 tablespoons oil75ml tomato purée750ml turkey or chicken stock50g good quality plain chocolate, chopped2-3 tablespoons chilli powderpinch of sugar25g sesame seeds50g almonds, chopped50g seedless raisinsPlace 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 shortbreadOrder your copy online now! Click on Back Issues.