New ways with chocolate

Choc-lamb casserole

Chocolate, coffee and exotic spices aren't ingredients you would normally associate with lamb stew but blended and slow-cooked they make a luscious and rich sauce. Perfect served over creamy mashed potatoes
Serves 4

750g / 1lb 10oz lamb shoulder or leg, cut into 3cm / 1 ¼ inch cubes
50g / 1 ¾ oz flour
salt and pepper
3-4 tbsp olive oil
12 small button onions
25g / 1 oz butter
2 cloves of garlic, finely chopped
600ml / 1 pint good-quality lamb stock
200ml / 7 fl oz strong filter coffee
5-6 grates of freshly grated nutmeg
1 bay leaf
1 star anise
5cm / 2 inch piece of fresh vanilla pod or 4-5 drops vanilla essence
50g / 1 ¾ oz good quality dark chocolate, broken into chunks

1. Preheat the oven to 170C / gas mark 3. Prepare the seasoned flour and toss in the lamb cubes until well coated.
2. Heat the oil in a large, oven-proof casserole and fry the lamb in batches until well browned on all sides. Take care not to over crowd the pan. Remove the lamb to a bowl, adding a little more oil between batches if necessary.
3. Boil the kettle and place the button onions in a bowl. Pour over the boiled water and leave for about one minute. Drain well and peel the onions, keeping them whole.
4. Melt the butter in the casserole dish (unwashed) and fry the onions until they begin to colour. Add the garlic and the rest of the seasoned flour. It should be about 1 teaspoon. Stir and fry another minute.
5. Pour in the stock and coffee, scraping up any bits from the bottom of the dish. Stir continuously and bring to the boil, then add the nutmeg, bay leaf, star anise and vanilla pod or essence.
6. Return the lamb to the pan, cover and cook in the oven for 1 ½ hours.
7. Add the chocolate to the lamb, stirring it through until it melts.

Mole poblano de guajolote (Turkey steaks in chocolate chilli sauce)

This classic Mexican dish calls for the use of lard and large chunks of turkey meat, plus a stock made with the carcass. Here is a simpler version, less authentic but just as good.
Serves 4

4 turkey breast steaks
1-2 tbsp olive oil
salt and pepper
600ml good quality chicken stock
2 whole cloves
2 star anise
½ tspn ground cinnamon

For the mole sauce
50g / 2 oz flaked almonds
1 tbsp sesame seeds
1 tbsp coriander seeds
3 medium tomatoes
2 dried chillies
1 red or green fresh chilli
2 cloves of garlic, crushed
50g raisins
salt and pepper
25g good quality dark chocolate, broken into chunks
sesame seeds to garnish

1. Heat the oil in a pan large enough to hold the turkey steaks, season them with salt and pepper and brown on one side until golden.
2. Turn the steaks over and pour in the stock adding the cloves, star anise and cinnamon. Bring to a simmer, cover and gently poach the turkey for 20 minutes or until cooked through.
3. Preheat the oven to 180C / gas mark 4. Spread the flaked almonds, sesame and coriander seeds on a baking sheet and toast for 5 minutes, keeping an eye on them as they can burn easily. Set aside to cool.
4. Blanche the tomatoes in boiling water for 30-45 seconds, depending on ripeness, plunge into a bowl of cold water and peel off the skins. Halve and cut out the seeds. Chop roughly and put into the bowl of a food processor.
5. Remove the seeds from the dried and fresh chillies, chop roughly and add to the food processor, along with the garlic, raisins and toasted almonds and seeds. Add salt and pepper and whiz the mixture until it forms a thick paste, adding 1-2 tablespoons of water for easier blending.
6. Strain off the stock from the turkey and reserve; discard the star anise and cloves. Remove the steaks from the pan and keep warm.
7. Add a little more oil to the pan and fry the chilli puree for 2-3 minutes. Add enough of the reserved stock to loosen the paste and make a sauce. Stir in the chocolate until it melts and return the turkey steaks to the sauce. Sprinkle with the sesame seeds and serve.