Without consideration of the hour on my part, texts were sent to my family. With consideration of the hour from my beloved, emails were sent to his family: Family Easter Feast at The Self-Raising Kitchen on Easter Saturday. Bring a dish!
I love a feast.
Family Easter Feast Menu
BBQ baby squid with a Greek salad
(prepared by my sister)
|My sister's amazingly tender BBQ baby squid|
with a side of Greek salad
slow roasted pork belly
roast tomato and bean salad
(prepared by my father)
duck mole poblano
(prepared by me)
triple chocolate trifle
(prepared by my mother-in-law)
|My father's most amazing and succulent|
slow roasted pork belly
In this post I'm going to share the recipe of the dish I cooked: Duck Mole Poblano courtesy of the April edition of SBS Feast magazine. I chose this dish in honour of chocolate, it was Easter after all, and mole poblano is a Mexican dish that includes chocolate. How could I go past it?
There's a couple of items in this recipe you won't be able to buy at your local grocer. Let me introduce you to my favourite online spice store, Herbies.com.au. This place has everything you could hope to want when it comes to herbs and spices, including wonderful quality and fabulous turnaround times. I made my order late one Monday evening and I had my spices by Wednesday. It is too easy.
|Mexican chocolate from the fabulous|
Duck Mole Poblano
by the SBS Feast magazine, April 2012 edition
6 dried pasilla chillies or dried ancho chillies, seeded, stems removed (you can buy these from Herbies. I used the ancho chillies (they come in 3 to a pack) as I was cooking for chilli novices and this is a really sweet chilli. In fact, once I had rehydrated the chillies they smelt like prunes to me.)
4 (about 800g) duck breasts, trimmed (this can be substituted with chicken)
1 tbs vegetable oil
500ml (2 cups) chicken stock
1 cinnamon quill
40g Mexican cooking chocolate, chopped
410g can whole tomatoes
chopped coriander leaves and lime wedges, to serve
Ingredients for almond paste
2 tsp vegetable oil
1 small corn tortilla
250ml (1 cup) chicken stock
35g (quarter cup) raisins
40g (quarter cup) blanched almonds, toasted (simply place in a non-stick pan over a low heat until fragrant and lightly brown)
2 tbs pumpkin seeds, toasted (as above)
2 tbs sesame seeds, toasted (as above)
1 tsp ground coriander
2 garlic cloves, quartered
|I deseeded my chillies after soaking them, |
which was a lot easier.
Soak chillies in 500ml water for 20 mins to soften. Drain, reserving 250ml soaking liquid. Process chillies in a food processor, gradually adding reserved liquid, to form a smooth paste.
|Ancho chilli paste|
To make almond paste, heat oil in a frying pan over high heat. Add tortilla and cook for 1 minute each side or until lightly golden. Remove from pan and roughly chop, then process in food processor with the remaining ingredients until smooth.
Place duck breasts, skin-side down, in a large frying pan over medium heat. Cook for 8 minutes or until skin is golden. Turn and cook for a further 2 minutes or until lightly browned. Cut into 3 pieces on the diagonal, cover and set aside.
|Golden skinned duck breasts|
Heat oil in a heavy-based frying pan over medium heat. Add chilli paste and cook, stirring, for 3 minutes or until fragrant. Stir in the almond paste and cook for a further 3 minutes or until slightly reduced. Add chicken stock, cloves, cinnamon, chocolate and tomatoes. Bring to the boil, then reduce heat to low and cook, uncovered, for 20 minutes. Add duck and cook for a further 10 minutes or until sauce has slightly thickened. Season with salt and pepper, scatter with chopped coriander and serve with lime wedges.
|Duck mole poblano|
(food photography is a skill, a skill I still do not have)