Sous vide plantain with a prune forward mole and prune relish.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes and Front of the House.
Prune Mole
INGREDIENTS
- 10 ea. Prunes
- ¼ cup Pepitas, toasted
- 4-5 ea. Chiles variation, torched
- 5-6 cloves Garlic
- 1 small Onion, diced
- 2 small Tortillas, torched
- 1 stick Cinnamon
- ¼ cup Sesame seeds, toasted
- 1 cup Chocolate (the better the chocolate the better the sauce)
METHOD
- Blend until smooth consistency.
- To keep vegan/vegetarian blend with vegetable stock.
Plantain
INGREDIENTS
- 1 ea. Plantain
- Cocoa butter
METHOD
- Sous vide at 183 F for 2-3 hours.
- Sear in a pan.
Relish
INGREDIENTS
- 2 ea. Tomatillos
- 3 ea. Prunes
- 1 part Water
- 1 part Seasoned vinegar
METHOD
- Bring water and vinegar to a boil.
- Pour over chopped tomatillos.
- Let sit for no less than 1 hour and cool.
- Toss with chopped prunes. Serve.
