Veggie Magazine March_2019

special

VEGAN

itting lid and cook over a low

heat for 7-10 minutes, by which

time the rice should be lovely and

tender. Serve piping hot, garnished

with coriander and mint, if you like.

Peking Jackfruit Pancakes

Per serving: 112 cals | 1.4g fat

Makes 12

Ready in 1 hr

1 x 400g tin young green

jackfruit, prepared

1 tsp sesame oil

2.5cm ginger, inely chopped

2 tbsp rice wine, dry white wine

or apple juice

½ tsp ive spice powder

pinch of black pepper

1 tbsp dark soy sauce

100g hoisin sauce

thin strips of carrot, cucumber

and spring onion, to serve

For the pancake dough:

225g plain lour, sifted

pinch of salt

170ml boiling water

1 tbsp oil, for brushing

1 First, make the pancake dough.

In a large bowl, knead the lour,

salt and water until you have a

smooth, elastic dough, about ive

minutes, adding a teaspoon more

lour if it seems too sticky. Wrap

the dough in plastic wrap and

leave to rest for about 30 minutes.

2 Meanwhile, preheat the oven

to 200C/400F/Gas 6. Place the

shredded jackfruit in a loaf tin.

Whisk together the sesame oil,

ginger, wine, ive spice, black

pepper and soy sauce and pour

over the jackfruit. Roast for 15-20

minutes or until very tender –

there may still be liquid in the tin,

but that’s okay.

3 Unwrap the dough, roll it into

a log and divide into 12 pieces.

4 Roll each piece of dough into

a ball, then latten slightly by

patting it with the palm of your

hand. Brush a thin layer of oil over

six of the lattened dough balls,

then place the unoiled dough

balls on top of them to form

sandwiches. Use a rolling pin to

roll out each sandwich into a lat

pancake, lipping it midway so that

both sides are rolled evenly.

5 Set a dry non-stick frying pan

over a medium heat, place a

pancake in it and cook until it is

pufy and the bottom is lecked

with brown, about 2-3 minutes.

Flip it over and cook the other

side for 2-3 minutes, then remove.

Carefully separate the two layers

to give you two pancakes. Keep

on a plate, covered with a clean

tea towel, while you cook the rest,

separating them as well, to give

you 12 in total.

6 Transfer the jackfruit to a

serving platter. To eat, scoop

a little bit of jackfruit onto a

pancake, top with a drizzle of

hoisin sauce and a few slivers

of carrot, cucumber and spring

onion, then wrap up and enjoy.

Mushroom & Jackfruit

Party Pies

Per serving: 77 cals | 3.6g fat

Makes 16 pies

Ready in 45 mins

1 tbsp olive oil

1 shallot, inely chopped

250g brown mushrooms,

inely chopped

565g tin jackfruit in brine,

drained and rinsed

2 tbsp tomato purée

1 tbsp maple syrup

1 tsp onion powder

1 tsp garlic granules

½ tsp ground coriander

½ tsp freshly ground black pepper

¾ tsp dried thyme

¾ tsp sea salt

2 tbsp plain lour

125ml plant-based milk, plus

additional milk

for brushing

4 sheets puf pastry

To serve:

tomato ketchup

1 Preheat the oven to 200C/400F/

Gas 6 and line a baking tray with

baking paper.

2 Heat the oil in a large frying

pan over a medium heat. Add the

shallot and cook for 2-3 minutes,

then add the mushrooms and cook

for about ive minutes, until soft.

Meanwhile, cut the tough bits of

the jackfruit and set aside. Crumble

the soft jackfruit pieces into the

pan. Finely chop the tough bits

and add to the pan, along with the

tomato paste and maple syrup, and

stir to combine.

3 In a small bowl, combine the

spices, herbs, salt, lour and milk

to make a gravy, stirring until no

clumps remain. Add the gravy

to the mushrooms and jackfruit,

and cook for about two minutes,

stirring, until the mixture has

thickened and is well combined.

4 Cut each puf pastry sheet

into four smaller squares. Take a

square of pastry and place one

generous teaspoon of illing on top,

positioning it to one side of

the centre. Fold the other side

of the pastry over to encase the

illing, then crimp the edges with

a fork to seal.

5 Gently transfer the pie to

the lined baking tray and poke

generous holes in the top of each

pie with a small, sharp knife (the

holes will reduce in size as the

pastry pufs up). Repeat, until all

of your illing and pastry is used

up, then brush the tops of the pies

with milk. Bake in the hot oven for

15-20 minutes, or until pufed up

and golden. The inal cooking time

will depend on the brand of puf

pastry, which varies from country

to country. Check the packet for

guidance. Enjoy warm or cold,

dunked in good old-fashioned

tomato ketchup.

After draining your tin of young green jackfruit, rinse it well in

a sieve under cold running water – this helps to get rid of the

slightly sweet jackfruit lavour. After rinsing, cut away the tough

core of each piece of jackfruit, then shred the remaining lesh

into something resembling pulled pork. Discard all the seeds

and seed pods.

Jackfruit

PREPARING JACKFRUIT

BOOKSHELF

Recipes extracted from

Jackfruit and Blue

Ginger by Sasha Gill

(Murdoch Books, £18.99).

Photography: Sasha Gill.

BOOKSHELF

Recipe extracted from

Vegan Goodness: Feasts

by Jessica Prescott

(Hardie Grant, £15).