Having come to terms with mock meat and impressed by it's willingness to take on any flavour that you throw at it, I've now decided to openly embrace it...and here's another example.
Combine a good variation of chillies, herbs, spices and whatever else you may have hanging about in the back of your cupboard to create a flavoursome, hearty, fake chicken chilli.
Super Sized Fake Chicken Chilli Taco
Cooking/Preparation Time - 1.30-2hrs
Feeds - 6/8
1 x White onion - Diced
3 x Cloves of garlic - Crushed and roughly chopped
2 x Carrots - Diced
2 x Celery Sticks - Diced
2 x Tins of kidney beans
1 x Medium sized red chilli
350g (ish) of Fake chicken pieces
1/2 x Pint of red wine
2 x Tsp of cumin powder
2 x Tsp of cumin seeds - Muddled and lightly toasted in a frying pan
2 x Tsp of fennel seeds - Muddled and lightly toasted in a frying pan
2 x Tsp of dried oregano
1 x Tin of tomatoes
1/2 x Pint of vegetable stock
Generous glug (or 2) of red wine
Salt & pepper
2 x Tsp of chilli flakes
1 x Handful of fresh coriander - Thoroughly washed and finely chopped
Rapeseed oil – Big glug
Gem lettuce – Roughly teared
Lemon – Cut into quarters
Flour Tortilla – White or wholemeal flour variety
Crème fraîche - 200g (sour cream works well but I find Crème fraîche has a fuller, richer flavour which works well with lots of chilli sauce.
Cooking Instructions –
Start by muddling your spices, combing both the fennel seeds and cumin seeds. Once smooth add these to a pan and dry roast on a medium heat for around a minute until you can really start to smell the spices. Add a glug of rapeseed oil along with the dried cumin, oregano, chopped onion, carrot, celery, garlic and fake chicken giving it all a thorough stir before seasoning with salt and pepper. Cook on a medium heat unit the onion turns translucent ensuring that the garlic doesn't brown or burn. Be aware that the garlic cooks a lot quicker than the rest of the veg so it's wise to keep stirring it all. Once the veg and fake chicken has been cooking for at least 5/8 minutes add in the tinned tomatoes, vegetable stock, kidney beans and a good glug of red wine and let cook on a medium heat on the hob for at least 30 minutes. Again, be sure to give it the occasional stir making sure nothing is sticking to bottom. After 30 minutes have a try and adjust the seasoning accordingly with more black pepper, salt or chilli depending on how you like it. If you've over spiced it adding a teaspoon of sugar can help as can any type of yogurt or cream.
This recipe ensures you have a really herb heavy, hearty, spicy and super flavoursome chilli. The longer you cook it for the more tasty and rich it becomes.
Just before serving mix through a generous amount of finely chopped coriander and garnish with some crisp gem lettuce leaves, a dollop of Crème fraîche, extra coriander, fresh slices of red chilli and lemon quarters.
I like this served on a flour tortilla but it would work equally well in crisp tortillas, with rice or as part of a salad.