MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: The Jack Reuben
Categories: Sandwiches, Vegetarian
     Yield: 2 Sandwiches

   400 g  Tin jackfruit in brine
     1 sm Red beet; cooked
     1 ts Vinegar; any clear kind
     1 ts Salt
     1 ts Black pepper
   1/2 ts Smoked paprika
     2 tb Light cooking oil;
          - plus extra for frying

MMMMM--------------------------DRESSING-------------------------------
     1 ts Dill pickle; finely chopped
     1 ts Onion; finely chopped
     2 tb Vegan mayonnaise
     2 tb Ketchup
     1 ts Horseradish or
          - English mustard
     1 ds Hot sauce

MMMMM--------------------------TO SERVE-------------------------------
     2    Bagels; sliced -OR-
     4 sl Rye bread
          Sauerkraut
          Dill pickles; thinly sliced
     2 sl Smoked vegan "cheese"

 I've eaten a lot of salt beef sandwiches in my life: fat heavy
 numbers from Baker Street cafes that I could barely get my sizeable
 jaw around, midnight bagels in taxis passing through Brick Lane, New
 York food trucks, and supermarket pretenders that didn't quite hit
 the spot but were better than not having one at all.

 This is the undisputed king of all sandwiches, so I set about trying
 to create a vegan version that would be just as delicious in its own
 right, while staying as faithful as possible to the original. ... The
 result is crisp but tender, dry enough but with a juicy bite and a
 tangy, salty, peppery familiarity, something that's equally at home
 in a toasted white bagel as a hunk of dark, sweet rye bread.

 First drain your jackfruit through a fine-mesh sieve. Squeeze the
 excess liquid using your hands to push it against the sieve, until
 the fruit feels fairly dry, then pop it into a large mixing bowl.

 Finely grate the beetroot over the top. Add the vinegar, salt &
 pepper, paprika, and oil. Break up the jackfruit with a fork or spoon
 into tiny shreds so the marinade soaks right in. Leave for an hour in
 the fridge.

 Meanwhile, make your dressing. Place the dill pickle in a small bowl
 with the onion. Add the Vegan mayonnaise, ketchup, horseradish or
 mustard, and hot sauce, and stir well to combine. Put it in the
 fridge until required.

 When the jackfruit is well marinated, tip it into a large non-stick
 frying pan. I prefer to do mine in a wok, but that's because I like
 the space to shove it all around a bit. A normal frying pan will do
 just fine. Add a splash of oil and cook on a high heat for a few
 minutes until it starts to sizzle, then reduce to a medium heat and
 cook for 15 to 20 minutes more, stirring occasionally to disturb it.
 You want the jackfruit to be slightly crisp at some of its edges,
 with a dry-but-juicy texture to imitate the salt beef.

 Toast your bread--whether a bagel or rye bread--lightly on both
 sides. Now you need to move quickly. Smother the base layer with your
 jackfruit. Pile it high. Add sauerkraut, pickles, and "cheese". Top
 with dressing. Pop the other slice on top. Halve it if you please--I
 prefer not to. Devour, over a plate, to catch all that will
 inevitably plop out the other side as soon as you take a bite. If
 it's not leaking, it's not full enough. There is no gracious way to
 eat this, you just have to get on with it! And enjoy.

 Recipe by Jack Monroe

 Recipe FROM: <https://www.panmacmillan.com/blogs/
 lifestyle-wellbeing/jack-monroe-free-ebook>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.