When thinking about something quick, easy, filling and nutritious to cook, normally my thoughts turn immediately to pasta. Luckily I keep a notebook of all the dishes that I have made over the years and it proved its worth last night as I flicked through it looking for inspiration. I hadn’t made this Fajita dish in a couple of years, and now I’m kicking myself for denying us the pleasure of its company for so long.
Just a handful of ingredients and a few spices, all of which I had to hand, makes for something very much more than the sum of its parts. I have used Quorn chicken pieces here, but it is as quick to make using real chicken, and if you are making it for a vegan, Quorn now do a vegan range – though the availability of their vegan products is still quite limited so you may need to search it out. As an easy vegan alternative try small chunks of aubergine, always a treat when lightly fried.
RECIPE – feeds 2
For the seasoning:
1/2 tsp hot chilli powder
a pinch of fine sea salt
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp ground cumin
1/4 tsp ground allspice
For the fajitas:
2 tsp ground nut oil
200g Quorn chicken pieces
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 red onion, halved and thinly sliced
1 medium white onion, halved and thinly sliced
4 soft flour tortillas
Combine the seasoning ingredients in a small bowl and set aside.
Prepare all the fajita ingredients.
Heat the oil in a large frying pan or wok, when hot add all the fajita ingredients except the fresh coriander leaves and stir-fry for approximately five minutes until everything is soft and staring to colour.
Add the seasoning mix, stir thoroughly so everything is coated and continue to stir-fry for another few minutes until everything is thoroughly cooked. Take off the heat and add the fresh coriander, stir thoroughly and take to the table with the soft flour tortillas so people can make their own fajitas. The way to fold a fajita is to fill the middle of the tortilla, leaving a few inches free at the bottom, fold the bottom of the tortilla over the ingredients, then fold in from the sides to make a secure, leakproof container, like this: