GIZZI’S BRAISED EATPLANTED CHICKEN TACOS

Serves 4

INGrEDIENTS:

2 x 220g pack Eatplanted. chicken - original; 2-3 tbsp confit garlic oil, with 8 cloves garlic; 400ml sweet white miso soup made up with vegetable stock; ½ tsp Marmite; 30ml soy sauce; 1 cinnamon stick; 1 tsp Chipotle chillies in adobo, from Cool Chili company; 2 bay leaves; ¼ teaspoon ground cumin; peel half an orange

For the pink pickled onions:

1 red onion; 100ml red wine vinegar; 1 tsp salt; 1 tsp light muscovado sugar

For the pico de gallo:

1 avocado, finely chopped; half ripe pineapple, peeled and sliced, then pan roasted until black on both sides, finely chopped; 1 shallot, very finely chopped; 1 hot red chili, finely chopped; 1 bunch coriander, very finely chopped; juice of 2 limes; more finely chopped coriander for serving Mexican chilli sauce; small real corn tortillas

mETHOD:

1. Shred the Eatplanted. chicken original into pieces into a deep-frying pan, add the miso with all the other ingredients, whisk and then the bring to the boil. Pop in the Eatplanted.chicken then turn down and let simmer, with a lid on, for 10 minutes. Remove the lid and then slowly allow all the liquid to reduce until it’s become juicy shredded “meat”. Season.

2. For the pink pickled onions bring the vinegar, salt and sugar to the boil then pour over the sliced onion. Leave to cool, then drain off the liquid.

3. For the pico de gallo, mix the pineapple, with the avocado, shallot, chilli, coriander and lime and season.

4. Heat the tortillas in a dry pan and keep them warm inside a folded clean tea towel. Serve a spoon of the braised ‘chicken’ inside a tortilla with the pink pickled onions, pico de gallo and a dash of chili sauce.