Welcome again.... Sorry, this week I am running late with this. |
What on earth do you do with that? Mexican Chocolate: here is Herbie's recipe for Mexican Mole 2kg chicken pieces on the bone,trimmed of fat 1 each ancho, guajillo & pasilla chilli 1 lg onion, diced 2 cloves garlic, minced 1 tbsp each ground cinnamon, coriander and cumin 1 tbsp fennel seeds 1 tbsp smoked paprika or chipotle chilli powder 1 cup chicken stock 4 segments Mexican chocolate 2 lge ripe tomatoes, peeled, deseeded, chopped De-stem and de-seed chillies, steep in 125ml hot water for 1 hour. Saute onion and garlic til soft, add ground spices, fennel seeds and tomatoes and fry for 2 min. Blend chillies, soaking water and onion mixture to make a smooth paste. Add stock to make a pouring sauce consistency. Transfer to a small saucepan, add chocolate and stir on low heat until chocolate melts. (sauce can be made ahead and improves overnight) Preheat oven to 180C. Brown chicken
pieces and transfer to an ovenproof casserole dish. Pour sauce
over chicken, cover and bake in oven adding extra stock if dry.
Garnish with toasted sesame seeds and coriander leaves, and serve
with steamed rice or soft tortillas. |
| Menu for the week |
This week's menu (starting Tuesday 3rd October): Tuesday & Wednesday back by popular demand Carolyn's pork and cabbage rolls baked in tomato herb sauce ($8.60) Wednesday & Thursday Spanish chicken stew with sweet potato mash ($8.60) Friday & Saturday beef and aubergine tagine with almond cous cous ($8.90) Please call us if you'd like to order in advance. |
| New Products |
Cheese of the month Fromage D'Affinois: Made in the traditional method of adding cream to the milk during production, resulting in the richer double & triple crèmes. This very special cheese is a double cream with 60% butterfat content. The use of the ultra filtration method results in a clean finish on the palate, as opposed to the normal buttery coating left from double & triple creams. The rind is slightly washed and develops a covering of fine white mould that grows on the surface during affinage. The pate is soft & sweet, dissipating quickly and leaving the elegance of the satiny, buttery texture to linger with a sweet lactic aftertaste. That's all folks for now and we hope you tune in next week. Kiri & Ana To subscribe go to www.alimentodeli.com.au |
