neonleon
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Its recipe time fellow ***s and pinny wearers. This is my own mexican scouse.
Neon’s Mexican Mole*
(serves four, at least) costs about £8/9
Traditionally a Mole is a sauce served with Turkey or Chicken in Mexico but sod that, this is my personal adaptation of it and uses Beef in lieu of the Fowl. I first came up with this recipe when I was trying to stretch a giro the last few days without resorting to lending half of the next giro off someone. Its perfect for the skint, students (get 4 people to each throw a £5 in, you can cook this dish and get 3 bottles of wine to wash it down with) and that, or a tasty economic dish for anyone else - its rich and warming in the long dark winter months, and if you prepare it in the morning you can come home from work to find it all cooked and ready and your house smelling lovely and inviting. Don’t freak out about the chocolate in savoury either - it doesn’t taste of chocolate particularly in the end it just adds up to a nice rich sauce. As I’ve no idea about writing recipes I’m gonna fall back to my GCSE chemistry and write it up in the manner of a science experiment.
APPARATUS:
A Kitchen preferably. A slow cooker is a must, although you could probs use a pressure cooker at a push. A knife.
Stewing steak or any cheap cut of beef.
3 pieces of oxtail. I have no idea what this is but its boss. The meat will flake off the bone and the bones and marrow bits will give flavour. Again should be fairly cheap. (get enough steak and oxtail to half fill the cooker)
3/4 carrots
2 onions
5 cloves of garlic or half a bulb (don’t mess about)
Celery - you only need one stick (as I hate celery in all its forms aside from chopped finely for a stew base, I never buy it but manage to have just one stick left in my shopping trolley after I’ve paid, like some other customer has left it. Just break a stem off a retail pack.)
100% dark unsweetened cocoa
Chillis (mulatto in a perfect world), whatever you can get - go easy, it doesn’t have to be too fiery, just a subtle heat. And when you stew these things they tend to get hotter not milder.
All spice, paprika,
Bouquet Garni - you can buy these dried in the herb section of your supermarket - its comes like a tiny tea bag. You can also make them but I’m not sure how.
METHOD.
Make a Mirepoix, which is just celery, carrot and onion chopped into diddy pieces, fry until its soft, put in slow cooker dish.
Brown the meat in some oil/butter. Put in slowcooker dish.
Brown some chunky cut onions, put in slow cooker dish.
Throw in the sliced carrots, whole garlic (four of five) as they are.
Add a third of a bar of dark cocoa into it, just snap it into chunks.
Couple of chopped chillis. (mulatto ideally otherwise whatever you can score)
Put a teaspoon or two of All spice. Loads of teaspoons of Paprika. Throw in the Bouquet Garni if you’ve got it, but don’t sweat it if you haven’t.
About half a bottle of Red wine needs to be glugged in now, also add a good quality beef stock cube. The liquid should cover most of the meat/vegetables - if it doesn’t you can top it up with water.
Put the lid on the slow cooker. Turn to a really low setting and let it cook for about 9 hours. If you do this dead quickly in the morning it will be ready by the time you get home from work or wherever you go in the day. (slow cookers are safe enough to leave unattended).
Serve with rice, refried beans and tortillas for a bit of authenticity. Or just serve with anything stodgy you’ve got like bread, chips or my favourite is with mash.
If you need to pad it out put some cannelloni beans in there.
OBSERVATIONS/CONCLUSIONS
The stew tasted nice.
*No Moles were harmed in the making of this stew.
Neon’s Mexican Mole*
(serves four, at least) costs about £8/9
Traditionally a Mole is a sauce served with Turkey or Chicken in Mexico but sod that, this is my personal adaptation of it and uses Beef in lieu of the Fowl. I first came up with this recipe when I was trying to stretch a giro the last few days without resorting to lending half of the next giro off someone. Its perfect for the skint, students (get 4 people to each throw a £5 in, you can cook this dish and get 3 bottles of wine to wash it down with) and that, or a tasty economic dish for anyone else - its rich and warming in the long dark winter months, and if you prepare it in the morning you can come home from work to find it all cooked and ready and your house smelling lovely and inviting. Don’t freak out about the chocolate in savoury either - it doesn’t taste of chocolate particularly in the end it just adds up to a nice rich sauce. As I’ve no idea about writing recipes I’m gonna fall back to my GCSE chemistry and write it up in the manner of a science experiment.
APPARATUS:
A Kitchen preferably. A slow cooker is a must, although you could probs use a pressure cooker at a push. A knife.
Stewing steak or any cheap cut of beef.
3 pieces of oxtail. I have no idea what this is but its boss. The meat will flake off the bone and the bones and marrow bits will give flavour. Again should be fairly cheap. (get enough steak and oxtail to half fill the cooker)
3/4 carrots
2 onions
5 cloves of garlic or half a bulb (don’t mess about)
Celery - you only need one stick (as I hate celery in all its forms aside from chopped finely for a stew base, I never buy it but manage to have just one stick left in my shopping trolley after I’ve paid, like some other customer has left it. Just break a stem off a retail pack.)
100% dark unsweetened cocoa
Chillis (mulatto in a perfect world), whatever you can get - go easy, it doesn’t have to be too fiery, just a subtle heat. And when you stew these things they tend to get hotter not milder.
All spice, paprika,
Bouquet Garni - you can buy these dried in the herb section of your supermarket - its comes like a tiny tea bag. You can also make them but I’m not sure how.
METHOD.
Make a Mirepoix, which is just celery, carrot and onion chopped into diddy pieces, fry until its soft, put in slow cooker dish.
Brown the meat in some oil/butter. Put in slowcooker dish.
Brown some chunky cut onions, put in slow cooker dish.
Throw in the sliced carrots, whole garlic (four of five) as they are.
Add a third of a bar of dark cocoa into it, just snap it into chunks.
Couple of chopped chillis. (mulatto ideally otherwise whatever you can score)
Put a teaspoon or two of All spice. Loads of teaspoons of Paprika. Throw in the Bouquet Garni if you’ve got it, but don’t sweat it if you haven’t.
About half a bottle of Red wine needs to be glugged in now, also add a good quality beef stock cube. The liquid should cover most of the meat/vegetables - if it doesn’t you can top it up with water.
Put the lid on the slow cooker. Turn to a really low setting and let it cook for about 9 hours. If you do this dead quickly in the morning it will be ready by the time you get home from work or wherever you go in the day. (slow cookers are safe enough to leave unattended).
Serve with rice, refried beans and tortillas for a bit of authenticity. Or just serve with anything stodgy you’ve got like bread, chips or my favourite is with mash.
If you need to pad it out put some cannelloni beans in there.
OBSERVATIONS/CONCLUSIONS
The stew tasted nice.
*No Moles were harmed in the making of this stew.
