Last weekend was a bank holiday here – it was a busy weekend at the campsite/smallholding as lambing started as well. At some point on Saturday morning, in between sorting out the new lambs and campers I thought it would be prudent to make a big dish of something to eat over the weekend. I made turkey mole using a recipe from Gray over at foodisthebestshitever – I love his blog – not only are there fabulous recipes but it provides the best distraction from work 🙂
I made mine with turkey – I am sure I had a reason for doing this, but can’t remember now. I also didn’t shred the meat – couldn’t be bothered – lazy me.
Turkey Mole: three turkey breasts (about2kg); 4 cloves (I couldn’t find mine so used a generous pinch of ground clove); 2 cinnamon sticks; 80g of very dark chocolate; 2 tins of tomatoes; 1 cup of chicken stock; oil. For the almond paste: little handful of tortilla crisps (I used nachos!); 80g raisins; 80g toasted almonds; 1/4 cup of pumpkin seeds; 2 tbs toasted sesame seeds; 1tbs toasted coriander seeds; 4 cloves garlic; couple of dried red chillis; cup of water.
Blitz the almond paste ingredients together. Fry paste off in a large deep casserole dish.
Add all the other ingredients, but not the turkey. Simmer for about 30 minutes. Don’t leave it alone while you check on the lambs and let it burn on the bottom a bit!
Roasted turkey breast for 15-20 minutes. Chop the meat (or shred) and add to sauce. Season.
We had it with rice and beans with coriander and sliced radish from the garden.
The sauce sloped in the bowl is not brilliant presentation, but I had been up since 5am and worked all day until gone 8pm so it is a miracle I even managed to take a photo of it.
This just got better over the next couple of days!