Wednesday, 29 December 2010

Chocolate chilli wraps with sour cream and spicy salsa

Ok, perhaps the name of this dish makes it sound more chocotastic than it really is, but I'd urge you to try it anyway.

I haven't done much savoury cooking with chocolate but this has totally converted me - it adds a depth of flavour that isn't overtly sweet but has a certain mysterious richness. It does feel strange adding chocolate to a main course though...we're through the looking glass here, people.

Serves 4

~for the salsa
1 spring onion
330g cherry tomatoes
the zest of a lime
2 tablespoons chopped fresh coriander
1 fresh red chilli, seeds removed

~for the chilli bean
300g quorn (or other veg) mince
1 can red kidney beans
1 red pepper, finely diced
1 stick celery, finely diced
4 spring onions, finely chopped
2 cloves garlic, finely chopped
1 fresh red chilli, seeds removed, finely chopped
1 dried red chilli, seeds removed, crumbled
1 can chopped tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
15g dark chocolate
300ml vegetable stock
300g passata or creamed tomatoes

sour cream, grated cheddar, additional coriander and tortilla wraps, to serve

1) To make the salsa, finely chop all the ingredients together and set to one side while you make the chili bean filling.

2) Gently fry the spring onions, garlic, and chilli in a frying pan for a couple of minutes, then add the spices.  Fry for a further minute, then add the mince, celery and red pepper and cook for another minute or two before adding the tomatoes, passata, stock, dark chocolate and beans.  Simmer for 15 minutes, or until the mixture has reduced with a thick sauce.

3) To serve, spoon some of the chilli bean mixture onto a warmed wrap with a little salsa, sour cream, coriander and grated cheddar, then simply roll and eat.

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