This was, well, incredible. It took forever to make. Well, about 2 hours. It was easily the most complicated recipe I have ever made before, with the most bizarre and intensely weird set of ingredients. It contains almonds, walnuts, half a brioche bun, plantain, prunes, raisins, tomatoes, onions, garlic, star anise, oregano and cinnamon. Plus 100grams of dark chocolate.
The recipe is from the Thomasina Miers book – Mexican Food Made Simple book and I’ve got to admit, we have made quite a few things from this book, and the proof-reading is utterly dreadful! There are whole steps missed out in loads of the recipes. The Mole Poblano recipe that we used had a step where we put some tomatoes, garlic and onions into the oven but did not tell us when to actually put it in the rest of the recipe.We figured it out eventually.
Anyway. This was delicious. Dark, rich, HOT but not too hot, intense. Resembles a large shit on a plate.
I definitely need to work on the presentation.
We poached the chicken whole in a light stock and I would also repeat this. It made for an amazingly tasty and moist chicken with a light delicate flavour. The sweetcorn fritters are from Simon Rimmer and are exceptionally easy to make and really quite delicious.
Dessert was Key Lime Pie – made by my lovely friend Lisa.