We're taking Patrick Stewart back in time. Get over here! Recreating
a dish he hasn't tasted since he fell in love with it whilst filming in Mexico.
So my friend this is a wonderful moment for me to cook with you, but also cook your dish,
the chicken enchilada mole. So tortilla-wrapped tender chicken, dipped in this thing this sauce
this phenomena. I never would have had access to this recipe without you so we're both on a journey
here. Now in this pot here is a poached chicken. Boil! So pop a whole chicken in some water,
celery, onions, carrots and a bit of parsley. How long has that been in there? I'm gonna poach that
for two hours and that will pull off the bone and be phenomenally delicious. Okay. Now the mole is
all about the chili, now this isn't going to be outrageously hot at all but it will have long
layers of sweetness and smokiness. Our friend Claudio the chef, he was very specific about
the type of chilli and the quantity. So we have 160 grams of ancho, 160 grams of the pasilla,
and 250 grams of the mulato. So we're gonna toast these up, every single type of pepper
smells and will taste completely different. And by toasting them you're kind of bringing them
back to life. So if you take these chilies and just sprinkle them into the boiling water we're
going to rehydrate them. Nice. So what we're going to do next is go in with 125 grams of peanuts,
125 grams of almonds, and the same of sesame seeds. Now what's this? this is pork fat. I
used to have this on bread and butter, we called it dripping. Dripping boy! Oh drippin', aye! Aye,
we got some drippin'... no. Dripping. Dripping. There you go, you've got it. So we're going to
just toast this off. Is toasting a technical term because I used to think toasting, I think
of my bread. Yeah exactly, if you think about the difference in flavour between white bread,
fresh, and white toast, you cannot compare those flavours can you? No no. And you're
particular about your toast. Oh very particular. So we are going to be particular about our nuts.
I've just taken these peanuts out. A little bit more of the dripping goes in. So now
we're building the layers of flavour, sweet onions, 10 garlic cloves, so I'll pop these in.
And then we've got four grams of black pepper, then anise. Do you remember aniseed balls when
we were kids? Yes sir. The little seed in the middle, that's your anise. Four grams of cloves
and four grams of cinnamon. Then we're going to go in with 125 grams of raisins. The next ingredient
is plantain. The heat will soften it up so we'll just keep that moving. Add to that your toasted
nuts but remember to save a few back for later. Next, stale tortilla. Stale bread, in the recipe.
Really! Yeah, just a little bit. And now tomatoes, roughly chopped. Beautiful. So at this point we're
going to liquidise. So we'll go in with all of this loveliness now. Right now the colours
in here is fabulous. Absolutely. I have some boiling water here, and we're gonna whiz it up.
I mean look at this, I mean it is as ugly as you remember it right? Yes, yes it is. It was I do
remember it being a little darker than that. Well you know why? There's chocolate to go in.
That will go into the sauce, so if you can sprinkle that chocolate in. Now that's gonna
blip away on a very low heat for about one to two hours for the flavours to develop. The mole is
blipping away, the chicken is poaching, but then I believe we need a bit of a spank... not a physical
spank but like but a palette spank. So we're doing salsa, we're gonna get a whole corn on the cob and
we're just gonna kind of scald it, shock it a little bit. My! Can you hear it popping? Yeah.
But we just want to char it a little bit. But is this customary? It would be outside over fire,
but sadly we are on Southend Pier it's burnt down twice in 150 years. We don't want to do it again!
We're adding the zest and juice of a lime, a finely chopped red onion, two jalapeno chilies,
and a variety of ripe tomatoes. So look at the colours look at the colours! Isn't life
joyful when it has this colour? My god. I'm just going to run down the shaft of the charred corn
and now we mix it all up. And then we're going to do rice now a green rice was very popular
in this restaurant. We're gonna fry it off in guess what... Oh, drippin'! Okay, so that goes
in here. And it's going to kind of make it go translucent and then having a few other things
join the party like the white onion this time, and two garlic clove. So I'll just put those in. And
then with the herbs actually I think this is your opportunity. What I'd love you to do is cross chop
parsley, coriander, and then epazote is an unusual fragrant leaf and it's kind of like
a minty sort of quality. Pleasant. So hand there and just go backwards and forwards.
You've got it going on there boy! Good, thank you. If I see my missus in the
kitchen I'll try and always wiggle my bum like that, there's no real reason to this,
it's like a peacock putting his feathers up do you know what I mean? So Patrick you've got to
wiggle your bum while you chop big boy, come on. Yeah you see, you see, who wouldn't? Come on,
go for it! So look now I'm gonna go in with the water. And then if you could gloriously put the
herbs into that. Before the rice has absorbed the water it will get a chance to circulate and
it'll just make a very delicious rice. So, the salsa's done well done, looking good, we have
the tortillas ready. We have the rice chugging away. And if we just go back to the heartland,
the mole, we can feed it now with a little chicken stock. Oh really! Yeah it will take
the texture down and it will just kind of make it shine a little bit more, but can you see
how it's absorbing? I can. I'm just going to nick a little bit to try now... haha...
Yes. On the chicken here this is had a two-hour sort of poach and you can see how that,
see how that chicken just kind of pulls like that, it's tender, and our job is to get every
last bit of meat off this whole bird. Oh did you see that look, it's like lava. Oh yes.
Enchilada, using the tortilla. Could be wheat, this is a corn one. We're going to
rub this enchilada on the outside with that pork fat and we're gonna take that chicken
and we're going to just fold it like that, let's try and get this going. It'll take a couple of
minutes. So chef told me that when they fried this enchilada off they would simply pick it up
and dunk it, pull it out and plate it. Ready for the dunk guys? Yeah!
Beautiful heaven.
So let's plate this up, remember those nuts and seeds? Oh yes.
This thing goes on the top and then a little fresh herb, and then we have our salsa with the attack
of the lime and that lovely smoky corn. And then we've got the green rice. And it looks so good
now. And the way that it's absorbed that flavour, so my friend our moment has come. Jimmy! Wow,
look at that. This is your moment, this is your memory. Here we go Patrick a little margarita.
My... oh thank you, thank you. This is exceptional, actually and it's still going,
it's still growing stronger, it is delicious. It's so like what I ate then,
thank you. Amazing, thank you very much sir. Patrick Stewart's chicken mole enchilada!
Congratulations sir. Thank you, thank you so much.