Mexican Mole with marrow seeds

A tip of the hat to the famous mole sauce, here is a chocolate-free recipe to warm your body. In a hot frying pan, roast one cup of washed and dried marrow seeds, until they turn golden brown. Leave to cool down and grind into a powder. Blend three long red hot peppers, half a bunch of coriander leaves and stems, one onion, two cloves of garlic, two teaspoons of dried oregano, one teaspoon of cumin, one teaspoon of salt and one teaspoon of marrow seed powder to make a paste. Add two tablespoons of olive oil.

The mixture will keep in the fridge for up to one week. To use it, place a generous tablespoonful in a hot frying pan and pour in one to two cups of vegetable (or chicken) stock. Leave to simmer until it thickens and serve on chicken, grilled fish or roasted marrow, served with rice or tortillas.

By Jeanne Vallin-Fournier
A cook and creator of Delicatessen Factory, she provides tailor-made catering services for events and runs cookery workshops for adults and children (in the kitchen and in the garden). She supplies the wine cellar and table d’hôtes Le Jeu de Quilles with seasonal dishes and preserves. For further information, visit delicatessenfactory.com.