If you have ever had Peking Duck Pancakes, then you definitely know how delicious they are. I decided to try out a veggie option using Jackfruit.
For those who have never tried Jackfruit, it is quite fibrous and has quite a meaty texture. It can also be cut up into smaller pieces and used in stir-fries or curries.
I slow roasted the jackfruit in the oven (or you could use a slow cooker) with some Hoi Sin Sauce until it was ready to be shredded.
I used Sharwoods Hoi Sin Sauce but decided to add some fresh ginger, garlic and chilli's for some extra flavour and spice. The jackfruit was drained and left to marinate for a couple of hours.
I then slow roasted this in the oven for an hour or so.
It was then shredded using a couple of forks and served with some fresh cucumber, spring onions and steamed pancakes, just like the Peking duck would have been served.
This is a delicious, healthy and meat-free alternative meal.
Here is the full recipe:
Tinned Jackfruit - I used Tropical Sun brand
Hoi Sin Sauce - I used Sharwoods brand
Fresh Garlic
Fresh Ginger
Fresh Green Chilli's
Pancakes - I bought these from Sainsbury's; they were the 'Gressingham Chinese Pancakes
Freshly Sliced Cucumber
Freshly Slice Spring Onions
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1) Drain the Jackfruit and place in a mixing bowl with a few tablespoons of the Hoi Sin Sauce and finely chopped chilli, garlic and ginger. Leave this to marinate for a couple of hours.
2) In an oven proof dish lined with foil, place the jackfruit mixture in and cover with foil. Slow roast this in the oven for an hour or until the jackfruit is soft and starts flaking apart.
3) Whilst this is cooking, prepare the cucumber and spring onions by slicing them up into thin strips.
4) Once the jackfruit is cooked; Using 2 forks, shred the jackfruit and stir in any remaining sauce.
5) For the pancakes, I steamed mine in the microwave for 20 seconds.
6) Serve with extra Hoi Sin Sauce or your choice of plum sauce.
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