Plants-Only Kitchen by Gaz Oakley

Author:Gaz Oakley
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2020-01-30T00:00:00+00:00

JACKFRUIT CAKES WITH ANCHO SAUCE

SERVES 4-6 COOKS IN 90 MINS DIFFICULTY 7/10

2 x 400-g (14-oz) cans young jackfruit, drained

5 spring onions (scallions), finely chopped

4 garlic cloves, minced

3 tbsp chipotle paste

1 tsp sea salt

1 tsp cracked black pepper

handful of chopped coriander (cilantro)

juice of 1 lime

2 tbsp plain (all-purpose) flour, or gluten-free flour for dusting

100g (2 cups) panko breadcrumbs

125g (1 cup) chickpea (gram) flour

2 tsp paprika

2 tsp dried thyme

vegetable oil, for frying

for the ancho sauce

3 dried ancho chillies

1 onion, diced

3 garlic cloves, peeled

240ml (1 cup) vegetable stock

1 tbsp dried thyme

2 tsp ground cinnamon

1 tsp ground cumin

1 tbsp coconut sugar or caster (superfine) sugar

1 tsp sea salt

1 x 400-g (14-oz) can black beans, drained and rinsed

2 tbsp chopped dark dairy-free chocolate

to serve

Grilled Baby Gem Lettuce in Orange Sauce

Line a baking sheet with greaseproof paper. Preheat your oven to 180°C (350°F).

Put the jackfruit into the middle of a clean kitchen (dish) towel. Pick up the corners of the towel then squeeze the liquid from the jackfruit over your sink by twisting the towel. Getting rid of as much water as possible is important to ensure your jackfruit has a meaty texture.

Transfer the jackfruit to a mixing bowl, then add the spring onions (scallions), garlic, chipotle paste, sea salt, pepper, coriander (cilantro) and lime, then mix really well using your hands.

Dust your hands with a little flour, pick up around 3 tablespoons of the jackfruit mixture and form into a rough patty shape, then place onto your lined baking sheet. Repeat with the remaining mixture. Place the sheet into the freezer for 15 minutes.

Meanwhile, to prepare the coating, place the breadcrumbs into one bowl and the chickpea (gram) flour into another with the paprika and thyme. Whisk enough water into the gram flour bowl to make a beaten-egg consistency.

Remove the patties from the freezer and dip each one first into the gram flour mixture, then into the breadcrumbs. Make sure they are really well coated, you can always double dip if you like. (This technique is called pané.) Once you’ve coated all of the patties, pop them into the fridge until you’re ready to cook them (or freeze for up to 3 months).

To make the ancho sauce, place a non-stick pan over a medium heat. When the pan is hot add the ancho chillies to toast for a couple of minutes. When you start to smell them, they are ready. Place the chillies into a blender with the onion, garlic, vegetable stock, thyme, spices, sugar and salt. Blitz until completely smooth.

Pass the sauce through a fine sieve into a small saucepan and add the black beans and chocolate. Place the pan over a low heat. Let the sauce simmer away for 20 minutes. As they cook, crush the black beans slightly with a potato masher. Check for seasoning.

Remove the jackfruit cakes from the fridge. While the sauce is cooking, place a non-stick pan over a medium heat and add a little oil. When the pan is hot, fry the cakes, in batches, for 2–3 minutes on each side.

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