Tag Archives: mock chicken recipes

Ginger beer, lime, soy and chilli marinated and glazed vegetarian chicken with a puy lentil, yellow bean and soya bean salad

18 Jun

Ginger beer, lime, soy and chilli marinated and glazed vegetarian chicken with a puy lentil, yellow bean and soya bean salad

Ginger beer, lime, soy and chilli marinated and glazed vegetarian chicken with a puy lentil, yellow bean and soya bean salad

 

When I left the corporate world three years ago, I accepted some truths about myself and life and also resolved to live/be alive/ thrive/bloom/ differently.

I told myself that I would not choose work on the basis of money.

I resolved that I would aim to be happy in each day, for that day.

I committed to being more grateful for each of the blessings that currently I have in my life.

I decided that there would be no gossip in our home, no unnecessary negative or weighing talk.

I devoted more energy and time to love and to spending time with my loved ones.

I set to strive to stop measuring myself by successes and failures.

And I absolutely, most certainly did not want to be commuting into central London for work, again. No. No.

Sounds simple, doesn’t it?

Ginger beer, lime, soy and chilli marinated and glazed vegetarian chicken with a puy lentil, yellow bean and soya bean salad

On Tuesday this week I went for a physiotherapy appointment and the physiotherapist made barely any eye contact with me at all and spoke to me in a uniform and mechanical tone. When I asked a question, she sighed deeply and answered into her computer screen, ‘nooooo, I told you…’

She later happened to ask me what I did before my son was born. I then noticed her well sculpted nose and thick layer of eye liner. She seemed tired and wore a diamond on her necklace that carried a leaf. ‘Oh, that’s interesting’. We then had an actual conversation before I left to go to the bank where really pleasant young chap with streaks of purple and pink in his otherwise almost-black hair helped me swiftly and politely. He chuckled respectfully about how he was cooped up indoors on a sunny day, but that’s what happens when you have a ‘normal’ 9-5 job, isn’t’ he joked. Isn’t it. It got me thinking about how lovely ‘normal’ is. That feeling of waking up in the morning purposefully and ready to do a good day’s work…even complaining about the traffic or that annoying email full of demands and not enough time. The banter, the parking issues, it is all reassuringly normal; validation that we are all part of a moving engine.

Anyway, later that day, as I headed over to a foodie event I was on the phone to my brother who is not a Londoner (but of course loves London) pronounced his obvious qualms about tube travelling and the maze that the map can be. He thought he would get lost, but I reminded him that he was on the circle line, it goes in a circle? He remarked how the masses of suited and trainer clad commuters moved pensively and determinedly about like wasps that were evidently very, very late. But they read. And I missed it. I felt glad that my upcoming two opportunities are London based.

So, in truths there lies change.

Back to the World Cup 2014. I have absolutely no interest in football but if you do, here is a recipe that you can pick at from your sofa seated position and I promise you that it will titillate you. It really, really will because the ginger beer soaks right through the spongy soya textures and if you are not vegetarian, use chicken. It’s a bit sweet, it’s a bit spicy and it is wholly pleasurable in a lightly sticky way. I am thoroughly excited by this recipe and can’t wait for you to try it.

Ingredients to serve 2

400g mock chicken (use the TKC vegetarian chicken)

450ml ginger beer

4 tbsp. soy sauce

2 tbsp. soft brown sugar

1 large red chilli, or more if you like

The zest of one lime

The juice of one lime

1 tbsp. groundnut oil

2-3 dried ginger roots

1 tbsp. chilli sauce (I use sriracha sauce)

2-3 spring onions, chopped into bite sized pieces

100g puy lentils

100g soya beans

100g yellow beans

Method

  1. Defrost the TKC vegetarian chicken as per packet instructions and then in a large bowl add the mock chicken, chilli, lime zest, chilli sauce and ginger roots then pour in half of the ginger beer. Then add the brown sugar, soy sauce and the remaining ginger beer. Let it rest in the fridge for a couple of hours
  2. Prepare the puy lentils by boiling them for approximately 20 minutes, or per packet instructions. Boil the soya beans for 3-4 minutes and then rinse them in cold water. Boil the yellow beans for 8 minutes and then rinse them in cold water. Combine these three ingredients before cooking the mock chicken.
  3. In a non-stick pan heat the oil and then add the spring onion and sauté for a couple of minutes. Add the mock chicken without the juices and stir through. Then ladle in the juices, two at a time until the moisture is soaked into the mock chicken. You should see a golden and lightly sticky glaze develop. Repeat this process until ¾ of the marinade is used up. Use one ladle for the salad and then serve whilst the mock chicken is hot.

 

Soya chunk curry in a spinach and jalapeño base

11 Apr

Soya chunk curry in a spinach and jalapeño base

There’s a lady called Agnes in my aqua-fit class.

Soya chunk curry in a spinach and jalapeño base by Deena Kakaya

 

My mind has a tendency, even on an average and non-pool day, to go into overdrive and often feels like it’s floating away with the echoes of the pool. Light and drifting. Sometimes sinking. Washing and leaving.

‘Get those knees up HIGH, come ON ladies and gents!’ and I wonder where it is all going to end up in 5 years’ time. Oh my goodness, I’ve just realised how old I will be in 5 years’ time. Am I focusing on the right things? Do we move or do we stay what of the house prices. I can’t send him to school in this area, look at how much I have invested in him. Look at what it has yielded; he’s so polite, smart, and sweet and never hits another child, ever. But what of those house prices. More work, move abroad, or to invest, what to do? ‘Oh I am getting them up high, I have lots of practise, he he, he’ yells Agnes. I laugh, with the group, in the present.

‘Rocking horse AND TRAVEL’. What am I doing with this body, why haven’t I been eating those iron tablets regularly, why haven’t I removed this chapped nail varnish from my nails? I miss looking after myself, but that’s a ridiculous thing to say. I should make more time. How long does it take to put some hair oil in my hair at night? Exactly. Some oil in the bath? Some lovely hand cream. And I need to eat better too, I need to cut those cakes out. I come from a family of diabetics; do I want to be one of them? No! ‘oh, I love that rocking motion, you know what I mean!’ chuckles Agnes, then there’s a room full of echoes to the same tune, including mine.

‘PUMP those arms, come on, PUMP, and PUMP’ I need to get sink unblocker. I need to get the house sorted, I can’t live like this, I’m going to go mad if I continue cooking in that kitchen, and it HAS to get fixed. I cannot believe the neighbours have built their entire extension without planning permission or even telling us. It’s looking worryingly light-reducing. More paperwork to deal with, great. ‘Oh I like it, I love it, I like a bit of pumping action, ha ha ha’…belly laughs all round, Agnes throws her head back.

We all need an Agnes in our heads don’t we, well, I do anyway. Clearly.

Just like Agnes, I like it hot. This curry is hot, tangy, and fresh with green glory and has a tang! Again, I am sharing with you an unusual recipe, I don’t think I have cooked spinach and jalapeno peppers in a curry in quite this way, but believe me…it works SO well.

Cooks note: I have used vegetarian chicken from the TKC brand available in wing-yip and it works fabulously. I have also used meet the alternative which is pretty good. I would not use those popular vegetarian chicken products that are made from mushroom protein for this dish.

Soya chunk curry in a spinach and jalapeño base by Deena Kakaya

Ingredients

400g soya nuggets

200g fresh spinach leaves, very finely chopped in a food processor

175g jalapeño peppers in brine, 100g pureed and the rest finely chopped

3 cloves of garlic, finely chopped

One medium onion, diced

Salt to taste

1 tsp. cumin seeds

1 tsp. coriander powder

½ tsp. garam masala

450ml water

1 tsp. cumin powder

½ tsp. turmeric powder

The juice of half a lemon

2 tsp. tomato puree

2 tbsp. cooking oil

Method

  1. Defrost the soya nuggets per the packet instructions
  2. Heat the oil in a pan and add the turmeric, cumin and allow the seeds to sizzle. Then stir in the onion and salt then sauté until the onions have softened.
  3. Add the garlic and sauté for a further minute before adding the soya nuggets and coat them well in the tempering.
  4. Sprinkle in coriander powder, coriander powder, garam masala, and grow the tempering to a to a high heat over 30 seconds to a minute then pour in 250ml of water and stir in the tomato puree.
  5. Cook the soya until most of the water has evaporated; it should take about ten minutes.
  6. Add the spinach and cook the curry for a further 3-4 minutes.
  7. Add the jalapeno puree and the sliced jalapeno peppers and cook for a further 3 minutes before turning off the heat.

 

 

 

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