This is based on a traditional Mexican dish, Pollo en mole and it is rather yummy. Traditionally it uses tomatillos which are unripe green tomatoes, however its not that easy to get green tomatoes so I've used regular tinned tomatoes and I've also added my favourite of all Mexican ingredients but we will get to that. Its a very easy recipe that can be quickly thrown together and easily doubled for a crowd. Serve it with rice, tortillas and a salad.
Serves 4
Cooked turkey - enough to feed four
50g Sunflower seeds
25g Seasame seeds
50g Pumpkin seeds
40g Walnuts
50g blanched Almonds
1 tsp Corriander seeds
1/2 tsp Cumin seeds
1 Onion, chopped
1 Red Pepper, deseeded and chopped
2 Chillies (more or less if required), deseeded and chopped
1 Garlic clove crushed
a handful of Corriander, chopped
1 tin of Tomatoes
20 g plain Chocolate
Seasoning
To make the sauce put all the nuts and seeds into a saute pan or saucepan and brown over a medium heat. This will take about two minutes.
Once browned put into a food processor or blender - however before blending you need to saute the onion and garlic. Once the onion has become opaque add the pepper and the chillies.
Once the Onions and Peppers etc have cooked add to the food processor and blend. It will become a thick puree. Add the Corriander and the tin tomatoes and whizz again. Return the sauce to the pan, add the chocolate, season and cook through for 10 minutes. If the sauce is too thick add a little water. Add the cooked Turkey and cook for a further 20 minutes - OR - put the Turkey and the sauce into a shallow oven proof dish, cover and bake for 30 minutes at 200 degrees.
Serve, eat and enjoy. And my favourite Mexican ingredient is Chocolate which adds a depth to the sauce. OR keep the sauce fairly thick and leave out the Turkey and it becomes a rather tasty dip.
I'll post the pictures when I got left over Turkey - the sauce already made and waiting.
