Easy Mexican Mole
Make this cheats version of the classic sauce for tacos, burritos or rice bowls.
Enough for two people.
Fire roasted chopped tomatoes, drained, 1 14.5oz can
Chipotle peppers in spicy adobo sauce, 1 7oz can
Cumin powder 1 teaspoon
Cinnamon 1 teaspoon
Chili flakes ½ teaspoon
Dark chocolate 1oz (28g) (for a vegan sauce use a vegan chocolate)
1. Heat a medium sized frying pan over a medium heat. Add a splash of olive oil and the drained chopped tomatoes.
2. Chuck in two whole chipotle peppers (more if you want it really spicy) and break them down with the back of the wooden spoon. Add two or three teaspoons of the adobo sauce, followed by all the spices.
3. Add some water if the sauce is too thick and paste-like, let it simmer over a low/medium heat for about 10 minutes.
4. Turn the heat down to low and add the chocolate, stir until melted. Adjust the consistency of the sauce by adding a splash of more water if needed.
Campfire Bannock Bread
Build a fire & gather some sticks for this campfire classic
Self raising flour 2 Cups (300g)
Sour cream 2/3 Cup (150g)
5 Tablespoons grapeseed oil
3 Tablespoons milk
1/4 Teaspoon salt
Fresh herbs such as rosemary or thyme, chopped (optional)
1. Mix all the ingredients together in a large bowl to form a dough that isn’t too sticky to handle.
2. Knead for a couple of minutes & divide into 6-8 portions.
3. Wrap the dough around a stick in a long spiral.
4. Bake over hot embers. Keep turning the stick slowly until the bread is golden brown, about 10 minutes.
TIP: When the bread is cooked it will sound hollow when tapped.
*recipe adapted from The Great Outdoors book by Markus Sammer.