“I visited the MONA Market in April and the Rough Rice stand was throwing together some awesome rice bowls. Would they be happy to share a recipe?”
Tanya McDonald, Hobart, Tas
REQUEST A RECIPE
To request a recipe, email [email protected] or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Salsa picante
Mole rojo
Rough rice
Method
Main
1.For braised oxtail, heat chilli oil in a casserole over medium-high heat, add oxtail and cook, turning, until golden brown all over (5-6 minutes). Add tomato, ale, onion, garlic peppercorns, rosemary and enough water to just cover oxtail. Bring to the boil, then reduce heat to medium and simmer, skimming surface occasionally and adding more water if needed, until meat is falling from the bone (2½-3 hours). Strain, reserving stock for mole rojo, shred meat (discard bones and other solids) and set aside until required.
4.For rough rice, heat a frying pan over medium-high heat, toast pepitas and sunflower seeds until golden brown (2-4 minutes) and set aside. In a saucepan, bring 3 litres of water to the boil, add rice, bring back to the boil and cook rice, stirring occasionally, until tender (25-35 minutes). Strain, transfer to a large bowl, stir in spring onion and cavolo nero and season to taste. Spoon into serving bowls, top with mole rojo, scatter with coriander and toasted sesame seeds, and serve with salsa picante and lime cheeks.
Note Rough Rice uses kangaroo tail and makes its own chilli oil; we’ve used oxtail and bought the oil. Guajillo, habanero, mulato and chipotle chillies are available at Mexican grocers, herbies.com.au and fireworksfoods.com.au. Hibiscus flowers, also called Jamaica flowers, are available at Fireworks Foods and Fiji Market.