Our chefs will be cooking some delicious chocolate recipes – both sweet and savoury – for visitors to Eden to feast on at our Chocolate Jungle event this February half-term. If you needed any encouragement to eat more chocolate, we’re sharing some recipes with you here on our Blog!
Try this mole recipe, and let us know how it tastes!
Borlotti bean mole with roasted winter vegetables
- 25ml olive oil
- 175g canned borlotti beans
- 1 medium-sized butternut squash
- 175g winter vegetables (carrots, leeks, celeriac, swede)
- 100g kale, roughly chopped
- 50g butter
- 100g onion, chopped
- 2–4 red jalapeno chillies, halved, seeded and chopped
- 2 garlic cloves, chopped
- 500g tomatoes, chopped
- 25g paprika
- 25g almonds, dark roasted and finely ground
- 50g dark chocolate (70% cocoa solids), broken into pieces
- 10g salt
- Preheat oven to 180C/350F/gas mark 4.
- Cut the squash flesh into good-sized chunks (about 2cm square), place them in a roasting pan and toss with olive oil.
- Roast them in the oven for about 15 minutes until caramelised on the outside but still firm.
- Reduce the oven temperature to 130C/250F/gas mark ½.
- Without removing the central stem, cut the kale across the leaf into 2cm slices.
- Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chillies gently over a low to medium heat for 20–30 minutes, until caramelised.
- Add the garlic and fry for three minutes.
- Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes.
- Add the squash, ground almonds, chocolate, carrots, leeks, celeriac, swede, borlotti beans, kale, and a teaspoon of salt.
- Stir until the chocolate has melted.
- Cover the casserole and put it in the oven to cook gently for two hours.
This recipe and the image above comes courtesy of Blue Egg Kitchen.