Mexican Molé on Oatmeal Pancakes
- Charlotte Turner
Recipe by Charlotte Turner – Entry 2013
@whatCTdid on Twitter
Inspiration / Influences / Story behind recipe
At last year’s competition I used molasses, nutmeg, banana, maple syrup, bacon and peanut butter to create a porridge inspired by Elvis Presley’s favourite sandwich.
The result was a sweet oatmeal, fit for The King, but alas not the judges!
So, I explored using oatmeal to create dishes that could be more versatile, and eaten at all times of day. I discovered that early Mexican traditional dishes included atole which was a porridge or gruel of hot maize meal and water, milk etc and said to be comforting at breakfast or soothing after supper.
This, combined with the fact my friends and I love Mexican food for celebrations, led me to my speciality recipe for the Golden Spurtle competition!
I wanted to use my favourite sweet elements – peanut butter, chocolate, raisins – but in a more savoury dish. The creamy, fluffy fromage frais in the pancakes balance the rich spicy sauce excellently and the oatmeal provides the ideal bed for the dish.
• The sauce
• 25g cacao nibs
• 1 tablespoon sunflower oil
• 1 clove of garlic, crushed
• 500g plum tomatoes, skinned and chopped (or tinned)
• 1 onion, roughly chopped
• 4 tablespoons peanut butter
• 50g unskinned almonds
• 70g raisins
• 1 heaped tablespoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground cloves
• 1 dried chilli flakes
• To finish
• Chopped coriander and sliced avocado dressed with a wedge of lime
• The pancakes
• 100g medium oatmeal
• 200g fromage frais (I use virtually fat free)
• 4 eggs
Sauce: Put all the sauce ingredients except the oil, chocolate and raisins into a liquidiser and process to a purée. Heat the oil in a wide, heavy frying pan, add the purée, bubble up and cook for about 15-20 minutes, until the sauce is rich and thick. Stir in the chocolate and raisins and bubble again.
Pancakes: Mix the ingredients well. Pour into a heated pancake pan to make small / palm-sized rounds, cooking 2-3 minutes per side.
Serve the sauce and pancakes. Finish with a sprinkle of chopped coriander, the sliced avocado and a wedge of lime.