I just uploaded recently my brand new Vlog on my Utube Channel. Im cooking a cauliflower steak with some coconib n almond crunch, chocolate mole sauce mexican style and some very homemade pickled chillis.
This was my ‘almost cooking for critics’ dish at the Masterchef Professionals – i was keep practising this for a very looong time. This is the reason i actually have lots of bags of this beautiful mole sauce in my freezer. Mole u can not make one portion. Lol. So u might think i was cheating on the video just grabbing a brown bag of something from my pocket – but i was makking those again and again and again. (also easy to find in any south american shops)
Quickly a word about it – i did show u the recipe of my mole (however the variations like stars in the sky) let me go through quickly.
- 200 mixed sultanas
- 250 dried apricots
- 250g ground almonds
- 200g cherry tomatoes
- 100g ketchup
- 170g dark chocolate
- 2 tbs smoked paprika
- 2 cinnamon sticks
- 4 star anise
- 2 big red chillies (medium spicy)
- sunflower oil
- seasoning: jerez vinegar, worchestershire sauce, salt, plum bitter, bitter cacao powder, sugar
U toast the cinnamon, star anise and chillies in the oil. When they smoking u add the paprika but careful it burns very quickly! After this u chuck all the other ingredients in your pot and start to cook. Adding water and keep stirring so it wont burn. How much water? Just keep adding, u dont want to make a soup but some liquid has to help the blending proccess anyway. Cook this like 30-40 minutes then just blend the whole thing altogether and strain.* Season how u like, saltier, sweeter, bitter. This quantity will be enough for 2 big dinner parties at least.
*tip: if u ‘overwatered’ it and too runny your sauce DONT U WORRY ABOUT THE THING! After straining u put back in a pot on the stove and heating it slowly – reducing it to a thickness u wish for.
Ok, so the original recipe i would have gone for in the Masterchef contains black pudding. Well not even black pudding but great quality spanish morcilla (from Andalusia actually). If u can get this – u are the luckiest ever. I dont do meat very often nowadays – but morcilla is a beautiful thing forever and ever. Not as dry as the english version of bloody pudding and also has got much more flavour, can be sweeter or spicier. So in case if u are not vegeterian plz try your almond crumb with some black pudding. U start the whole frying proccess with your finely ‘cubed’ spiced blood sausage, start to fry it very slowly. After 10 minutes u can start the rest, coming up with the almonds then butter then nibs.
The recipe can be vegan so freakin easily – it isnt on my video cause i used butter cubes. But if u use oil or margarin – free to go as a vegan** dish.
**footnote: got very weird comment on utube about ‘slave food’ and ‘slave vegan’. I just simply dont understand why people can not deal with their own sh*t in life? Let people choose what they put in their body – if its margarin – or black pudding does not make a difference. Its all about having the freedom to choose. And to shut your mouth plz and say your opinion if u ve been asked.
Last but not least – pickled chillies. I posted the easiest pickling liquor recipe – 1:1:1 ratio of sugar n vinegar n water. U can add as many twist as u want, adding different spicies and herbs – try with saffron or cumin or coriander. Obviously u can pickle (anything) any sort of chillies or a mix. Play – if u have very spicy chillies take out the seeds and u can make stronger liquor with less water. Just boil up your ingredients in a pot and pour over your chillies. As long it can stay in the liquid as nicer it will become. But one day at least.
I am very proud of this dish – its built up on the similar molecular compounds found in chocolate and caramelized cauliflower. We had this dish on the menu for very long time and it always coming back again and again. Its a very good one.