Cream of Cassava and smoked garlic soup
Melt the butter in a deep based pan. Add the garlic and onion and cook on medium heat for 3-4 minutes. Peel and dice the cassava then add to the onion and cook for 5 minutes. Wet with the white wine and cook for 5 minutes. Add the stock and cook for 25-30 minutes, then season with salt and pepper and blend. Add the cream and verjus and pass through a fine mesh colander.
To make the Mole, soak the raisins in warm water for 30 minutes.
Place all the chillies and spices in a baking tray and bake at 150C for 10 minutes, then pass in a spice grinder and grind to powder.
In a pan place the oil, onion and garlic and cook for 1 minute. Add the spices and the rest of the ingredients, apart from the chocolate and cook on low for 10 minutes. Add the chocolate and blend to fine paste. Reserve in a glass jar and chill until needed. This sauce will last one week in the fridge and can also be frozen in small batches.
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What’s On: Matt Forde – Defying Calamity. 29th April, New Theatre Royal Lincoln.![]()
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