Carrot Moli Food

FRIED DAIKON BALLS

Steps:

• Shred and drain the white radish. Using a vegetable peeler, remove the skin. Shred the white radish with a grater. Add salt and let the excess water drain out. Alternatively, use a towel to squeeze out the excess water.
• Add the rest of the ingredients. Add in the eggs, flour, pinch of salt and pepper, onion, as well as vegetable stock into a large bowl. Mix well.
• Make into ball shapes. With the mixture, make small ball shapes. The smaller the balls, the faster these will cook later.
• Fry in medium heat. Add cooking oil to a pan and heat to medium heat. Add the ball mixture and fry until golden brown.
• Serve with sauce. Serve with desired sauce as a starter or as a main with rice and soy sauce.

CHARRED CARROTS WITH BLACK MOLE

Steps:

• For the mole: Preheat the oven to 400 degrees F.
• Place the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes.
• Meanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook's Note). Turn off the heat and let the chiles steep for an additional 10 minutes.
• Toast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet.
• Blend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the chile soaking liquid as needed to thin the mole if it's too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted.
• For the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat.
• Sear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds.

CARROT MOLI

Steps:

• Prepare a paste of ginger and garlic in a mixer.
• Keep aside.
• Then, prepare another paste of green chillies and corriander leaves in the mixer.
• Keep aside.
• Immerse the tomatoes in boiling hot water.
• This makes it easier to remove their skin.
• Do so, then chop them and prepare a puree of these chopped tomatoes.
• Keep aside.
• Wash and peel the carrots.
• Then cut slices (in rounds) of the same.
• Take some water and salt to taste in a saucepan.
• Add the sliced carrots and cook till half done,
• that is
• ,till they are half cooked.
• Heat oil in a skillet.
• Toss in the onion and fry till golden brown.
• Add the ginger-garlic paste and stir-fry briefly (for about a minute).
• Add the corriander leaves-green chillies paste and stir-fry once again for another minute.
• Add the pureed tomatoes and coconut milk alongwith salt to taste and cook for a minute.
• Add the half cooked sliced carrots.
• Cook for 5 minutes.
• Once cooked, transfer the dish into a flat bottom glass dish (this makes it look so very presentable).
• Garnish with corriander leaves (chopped), sliced tomatoes and orange segments.
• Serve immediately (hot) with white Basmati rice.

SMOKED CARROTS WITH COFFEE MOLE DIRT

Steps:

• For the coffee mole dirt: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner.
• Combine the sugar, almond flour, melted butter, all-purpose flour, cocoa powder, instant coffee, smoked paprika, ancho powder, cumin and salt in a bowl. Pour evenly onto the lined baking sheet and bake until evenly browned and crunchy, 15 to 20 minutes.
• For the carrots: Preheat a pellet grill according to the manufacturer's instructions to 325 degrees F.
• Bring a large pot of salted water to a boil.
• Add the whole carrots to the boiling water and blanch until they are cooked but still have some crunch, about 5 minutes. Remove to a plate. Toss the carrots with 2 tablespoons olive oil and some salt and pepper and put on the grill. Grill until just starting to brown, about 10 minutes.
• Put the carrots back on a plate, then drizzle with more oil and half of the lime zest and juice and sprinkle with the smoked sea salt.
• Mix together the sour cream and remaining lime zest in a bowl. Slather the crema on a serving platter and top with the carrots. Top the carrots with the "dirt" and serve. (Reserve any remaining dirt for another use in a container with a tight-fitting lid.)

PICKLED CARROT & MOOLI

Steps:

• Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.
• Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.