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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.

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Allergens and dietary requirements

  • Nuts
  • Sulphite
  • Soy
  • Vegan

Ingredients

2
kg
fennel bulb, cut in pieces
250
g
onion, cut in pieces
150
g
cashew nuts
2
cloves
garlic, pressed
150
g
sultanas, hydrated
30
g
ginger
30
g
chicken stock powder
150
g
apple, Pink Lady, cut in small pieces, peeled with a peeler
20
g
cumin
g
cayenne pepper
20
g
coriander
20
g
kaffir lime
100
ml
sunflower oil
50
g
lemongrass vinegar
1
l
coconut milk
10
g
dark chocolate
2
limes, juice
500
g
spinach, blanched
as needed
salt

Scale recipe

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