Jackfruit and Black Bean Burgers
NEW RECIPES
NEW RECIPES
Ice cream cheesecake with a strawberry compote
Method
Ingredients (12 portions)
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750mls vegan vanilla ice cream
(I used Swedish Glace) -
20 strawberries (diced in half)
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6 tbsp golden caster sugar
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10 medjool dates (de-stoned)
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1/2 cup almonds
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1/2 tsp ground cinnamon
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4 heaped tbsp soft vegan butter
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120g biscuits (I used. Nairn's coconut and chia seed oat cakes)
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Pinch of salt
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No Fish Tacos using Banana Blossom
Ingredients (serves 2)
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Banana Blossom (260g drained)
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1 cup panko breadcrumbs
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1 tbsp crumbled nori sheets
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1 cup plain flour
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1 baby gem lettuce (cut into shreds)
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12 baby vine tomatoes (diced into quarters)
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Handful of diced parsley
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Juice of 1 lime
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1/2 diced avocado (optional)
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6 taco shells
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Malt vinegar
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Salt and pepper
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Rapeseed oil (for frying)
Method
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Dice the tomatoes and add 2 tbsp olive oil, juice of 1/2 lime, finely diced parsley, salt and pepper. Leave to marinate.
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Assemble 3 small dishes. To dish 1 add the breadcrumbs and crumbled nori sheets. To dish 2 add 1/2 cup flour. To dish 3 add 1/2 cup flour, roughly 1/2 cup water, paprika, salt, pepper and garlic. You want the mixture in dish 3 to resemble the consistency of a whisked egg.
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Drain, wash and blot the banana blossom. Dunk the blossom into the flour, followed by the flour-water mix and then the breadcrumbs. Make sure all pieces are completely coated.
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Heat a large frying pan and add 1/4 cup rapeseed oil. When the oil is hot add the banana blossom. Fry on all sides until crispy. Set aside to cool slightly. Drizzle with malt vinegar, lemon, salt and pepper. Dice into smaller pieces.
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Assemble the tacos, with the tomatoes, banana blossom and then shredded lettuce. Top with chilli sauce and avocado (optional).
