Broccoli mole

Broccoli mole

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

It is interesting to note the rise and rise of Latin America in culinary influence, indigenous home to the potato, tomato and most of the nightshade family. It is through the fame and talent of chefs like Enrique Olvera (Mexico), Gastón Acurio (Peru) and Alex Atala (Brazil) that we are realising the true depth of this culinary landscape.

This lovely condiment came from simply thinking ‘broccoli mole sounds good’. Some research on the history of mole, or ‘sauce’ in Spanish, was revelatory. This version is based on a classic green mole and defies restraint following the first spoonful. I’ll dedicate its birth to the wonderful Enrique Olvera, who once graced my kitchen. This is delicious with pan-fried fish, roasted or poached chicken, corned beef or even crackers.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
30g pepitas
50g sesame seeds
1 clove
2 allspice berries
2 teaspoons black peppercorns
30ml sherry vinegar
1 teaspoon fine salt

Green puree

Quantity Ingredient
100g baby english spinach
2 spring onions, green part only
1/2 bunch coriander, leaves picked
1 garlic clove
1 jalapeno

Caramelised broccoli

Quantity Ingredient
1 head broccoli
1 teaspoon fine salt
1 tablespoon olive oil

Method

  1. To make the base, in a dry frying pan over medium heat, toast the pepitas and sesame seeds until lightly brown. Add the clove, allspice and peppercorns and cook until aromatic. Grind the spices and seeds using an electric spice grinder or mortar and pestle. When a thick paste starts to form, add the sherry vinegar and 90 ml water, slowly, to emulsify. Add the salt and pulse (or grind) to combine.
  2. To make the green purée, bring a large saucepan of water to a rapid boil. Blanch the spinach for 10 seconds. Use a slotted spoon to immediately transfer the spinach to a bowl of iced water. Repeat this process with the spring onion and then the coriander leaves. Strain through a fine sieve. In a food processor, blend the spinach, spring onion and coriander to a fine paste with the garlic, jalapeño and 200 ml cold water.
  3. To make the caramelised broccoli, preheat the oven to 200°C.
  4. Peel the broccoli stem then coarsely chop it together with the florets. Transfer to a baking tray and season with salt and olive oil. Roast for 10–15 minutes until caramelised. Cool.
  5. Transfer the broccoli to a food processor and pulse several times to yield a bright green, chunky paste.
  6. To assemble, mix together the base with the green purée and caramelised broccoli until well combined.
Tags:
best
kitchen
basics
mark
best
pei modern
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