Gastronomixs

Green mole

A variation on the classic Mexican mole. This is a very light sauce with pronounced flavours and a hint of tanginess.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

Makes approximately 2.5kg.

Green moleEnlarge

Ingredients

2

kg

fennel, chopped into pieces

250

g

onion, chopped into pieces

150

g

cashew nuts

2

cloves

garlic, crushed

150

g

sultanas, soaked

30

g

ginger

30

g

chicken stock powder

150 

g

apple, Pink Lady, peeled and chopped into pieces

20

g

cumin

 

g

cayenne pepper

20

g

coriander

20

g

kaffir lime leaves

100

ml

sunflower oil

50

g

lemongrass vinegar

1

litre

coconut milk

10

g

dark chocolate

2

 

limes, juice

500

g

spinach, blanched

As needed:

 

salt

Preparation method

Serving suggestions

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