Please disable Ad Blocker before you can visit the website !!!
Christmas, Main Courses, Recipe, Seasonal, Vegetarian

Spicy pulled jackfruit en croute with a red pepper sauce

by dylanchannon   ·  5 years ago  
thumbnail

This impressive-looking pastry dish is filled with spicy jackfruit, a smoky mushroom tofu pâté and boozy apricots. It’s relatively easy to make because you can prep all the fillings and red pepper sauce in advance, and then assemble and bake it on the day.

DETAILS
  • Serves: 8
  • Prep: 1 hour
  • Bake: 1.5 hours
INGREDIENTS

For the spicy pulled jackfruit:

  • 2 tbsp sunflower oil
  • 4 medium onions, finely sliced
  • ½ tsp brown sugar
  • 4 cloves garlic, crushed and minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • pinch of chilli
  • 1 tbsp tomato purée
  • 565g can jackfruit, drained and sliced
  • 2 tbsp shoyu
  • 2 tbsp maple syrup
  • zest and juice of 1 lime
  • 1 tsp cider vinegar
  • 1 tsp liquid smoke
  • 200ml water
  • 20g fresh parsley, chopped
  • 3 tbsp ground flax seeds

For the mushroom, chestnut and smoked tofu pâté:

  • 1 tbsp olive oil

  • 150g mushrooms, sliced

  • 2 tbsp shoyu

  • 100g ready-cooked chestnuts

  • 250g smoked tofu, roughly chopped

  • 50g breadcrumbs

  • juice of ½ lemon

  • 500g puff pastry

  • 100g dried apricots (sulphured for colour), soaked in brandy overnight

  • olive oil, for brushing the pastry

  • red pepper sauce, to serve (see below)

METHOD
  1. To make the spicy pulled jackfruit, heat the oil in a frying pan over a medium heat, add the onion with a pinch of salt and pepper and the sugar. Cook on a low heat for 15 minutes until the onions are softened and translucent, then turn up the heat and cook for a further 15 minutes until they are golden brown. Remove the onions using a slotted spoon and set aside.
  2. Keep the oil in the pan and start to cook the garlic. Gently fry for 1 minute, then add the spices and tomato purée, and cook for a further minute until it smells fragrant. Add the jackfruit, shoyu, maple syrup, lime zest and juice, cider vinegar, liquid smoke and the water. Bring to a simmer, then cook for 10 minutes until the sauce has reduced and the jackfruit is tender and caramelising.
  3. Shred the jackfruit with a couple of forks. Stir the chopped fresh parsley and ground flax seeds through, and set aside.
  4. To make the pâté, heat the oil and sauté the mushrooms until all the juices are released, then add the shoyu and continue to cook until the juices have evaporated. In a food processor, blend the chestnuts and smoked tofu, add the cooked mushrooms and continue to mix to a slightly chunky pâté. Stir through the breadcrumbs. Season to taste with salt and pepper and lemon juice, and set aside.
  5. Preheat the oven to 220C/fan 200C/gas 7. Line a baking tray with baking parchment.
  6. To construct the en croute, roll the pastry out to a 30 x 30cm square and place on a slightly larger piece of baking parchment. Spread the mushroom pâté over the most of the pastry, leaving a 5cm gap at the top and bottom, and 3cm each side. Arrange the jackfruit in a slightly smaller rectangle over the pâté, then place the apricots in a line along the middle of the jackfruit.
  7. Use the parchment to help you lift and fold the pastry over the filling, making sure the bottom and top 5cm of pastry join together. Seal the edges and sides by pressing together with the rolling pin. Trim off any excess, leaving enough pastry to roll up the edges and crimp with a fork. Brush the pastry with olive oil and lightly score a criss-cross pattern over the top, being careful not to cut all the way through.
  8. Place onto the prepared baking tray and bake for 25 minutes, then reduce the temperature to 190C/fan 170C/gas 5 for a further 15 minutes until evenly golden and the pastry is cooked through.
  9. Leave to cool for 10 minutes before slicing. Serve with the red pepper sauce, together with roasted thinly sliced potatoes and parsnips with sage leaves.
  • Cook’s tip: Put the peppers for the sauce into the oven at Step 8, so they can roast while you’re cooking the pastry.

Red pepper sauce

INGREDIENTS
  • 4 red peppers
  • 2 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tbsp red wine vinegar
  • ½ tsp smoked paprika
  • pinch of chilli
METHOD

  1. Preheat the oven to 220C/fan 200C/gas 7. Roast the whole peppers on a baking tray for 30 minutes, turning them a few times until they are blackened and soft.

  2. Place the peppers in a bowl, cover with cling film, and leave for 10 minutes. Peel off the skins, break off the stalks, and remove the core and seeds.

  3. Blend the peppers with the garlic, oil, cumin, vinegar and smoked paprika in a food processor. Season to taste with chilli and a pinch of salt. If you want a really smooth sauce, pass through a sieve to remove any bits of skin or seeds.

Recipe created by Rachel Demuth. Photography by Rob Wicks, www.eatpictures.com