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Chilli sin carne, using pulled jackfruit

Inspired by this version

This is easy to make. The tricky thing thugh is "pulling" the jackfruit at the end of the cooking - it's a bit labourious but it makes a massive difference to the way the food tastes in the mouth afterwards. Please don't skip it! You could ask your guests to pull their own platefuls if that works.

Serves 3-4. (It keeps fine in the fridge and tastes good next day...)

  • 1 tin young (green) jackfruit (drained)
  • The dry spices:
    • 1 tbsp cayenne pepper
    • 1 tbsp paprika
    • 1 tbsp cumin
  • 1 onion (diced)
  • 2 cloves garlic (finely chopped, or pressed)
  • oil
  • 1/2 or 1 red chilli, according to preference (thinly sliced)
  • 1 box brown button mushrooms (or whatever mushrooms you prefer) (chopped into chunks)
  • 1 red pepper (sliced)
  • 1 fairly large carrot (diced)
  • 1 packet chopped tomatoes
  • 1 splash red wine
  • 1 packet kidney beans, drained
  • 100g dark chocolate
  • 1 small handful fresh coriander

Preheat a medium grill. Coat the jackfruit pieces in the three dried spices. Put them on kitchen foil on a baking tray, and put them under the grill for about 15 minutes, turning halfway through. This helps dry the jackfruit out.

Meanwhile, in a large deep pan, start the base of the stew: fry the diced onion (gently, don't let it burn at all) for about 5 minutes, then add the garlic and the chili. Stir. Let them fry for a minute or so before adding the mushrooms on top and stirring again. Optionally you can let this cook a bit more to get a touch of colour on the mushrooms, but either way, add the carrots, stir, and then add the shopped tomatoes, the red wine, and a splash of hot water (enough to loosen it to an ordinary stew thickness).

This is going to bubble for a good half hour, on a medium-low heat, with the lid on (take the lid off near the end if it needs to thicken up). You can start the rice cooking perhaps, if that's what'll be accompanying it.

Meanwhile, optionally you can griddle the red pepper to get some colour on it. Or just add it to the stew directly.

When there's about 5 minutes left, take the lid off the stew, and add the chocolate broken into pieces. Let it melt and then stir it through. It should make the stew thicken up and become more of a dark brown colour.

The main final thing you need to do is "pull" the jackfruit. With a pair of forks - ideally strong ones! - grab each piece of jackfruit one by one with a fork, and with the second fork rake at it to make it come apart into stringy pieces. (Don't do this in a non-stick pan, you'll ruin it with the forks.)

Chop the coriander roughly and mix it in to the stew just before you serve it.

Serve with rice, crusty bread, slices of lime... as you like.

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