Donnerstag, 10. Juni 2021
Crispy and juicy ribs with mushy peas and wedges
sweis, 17:02h
- 2 cans of young jackfruit in brine (approx. 230g drained each)
- just under 2 cups of gluten powder
- 1.5 tbsp garlic granulate
- 1.5 tbsp onion granules
- 1.5 tbsp smoked paprika powder
- 3 tbsp yeast flakes
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 1/3 cup tahini
- 1 plus 1/4 cup vegetable broth (just under
300ml)
- 1 teaspoon liquid smoke flavor
- 1 tbsp Marmite (optional)
- Salt (if needed)
- Barbeque sauce
(1) Rinse the jackfruit and simmer in salted water for 10-15 minutes. Drain and fray with a fork. Simply crush the seeds too.
(2) Mix the gluten powder well with the dry ingredients up to and including the yeast flakes.
(3) Add the jackfruit and knead briefly.
(4) Mix all liquid ingredients from soy sauce to marmite and, if necessary, season with salt to a very spicy taste.
(5) Add to the dry ingredients and knead well for 1-2 minutes.
(6) Oil a coated baking pan (approx. 20x30cm) well, distribute the mixture evenly and smooth it out.
(7) Bake in the preheated oven at 180 ° for 30 minutes.
(8) Then take it out of the mold and spread the barbeque sauce on top. Turn over so that the sauce side is down and return to the pan. Now brush the top with sauce and bake again for 25-30 minutes.
(9) Then they could be cut into pieces and served immediately or let them cool in the mold and leave them in the fridge overnight.
(10) Cut into narrow pieces and wrap them with moistened rice paper.
(11) Brush with oil and bake in the oven for 10 minutes at 200 °. Turn over, brush again with oil and bake for another 5-8 minutes. This way they become crispy on the outside and remain tender and juicy on the inside. Alternatively, you can fry them in a little oil in the pan.
(12) For the mushy peas, cook 400g peas in salted water, season with 1 teaspoon garlic powder, 1 teaspoon onion powder 1/2 teaspoon Ras El Hanout, season to taste with salt and pepper from the mill, add a bit of margarine or olive oil and roughly puree with a hand blender so that it doesn't turn out to be a pulp, but just a few bits left.
- just under 2 cups of gluten powder
- 1.5 tbsp garlic granulate
- 1.5 tbsp onion granules
- 1.5 tbsp smoked paprika powder
- 3 tbsp yeast flakes
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 1/3 cup tahini
- 1 plus 1/4 cup vegetable broth (just under
300ml)
- 1 teaspoon liquid smoke flavor
- 1 tbsp Marmite (optional)
- Salt (if needed)
- Barbeque sauce
(1) Rinse the jackfruit and simmer in salted water for 10-15 minutes. Drain and fray with a fork. Simply crush the seeds too.
(2) Mix the gluten powder well with the dry ingredients up to and including the yeast flakes.
(3) Add the jackfruit and knead briefly.
(4) Mix all liquid ingredients from soy sauce to marmite and, if necessary, season with salt to a very spicy taste.
(5) Add to the dry ingredients and knead well for 1-2 minutes.
(6) Oil a coated baking pan (approx. 20x30cm) well, distribute the mixture evenly and smooth it out.
(7) Bake in the preheated oven at 180 ° for 30 minutes.
(8) Then take it out of the mold and spread the barbeque sauce on top. Turn over so that the sauce side is down and return to the pan. Now brush the top with sauce and bake again for 25-30 minutes.
(9) Then they could be cut into pieces and served immediately or let them cool in the mold and leave them in the fridge overnight.
(10) Cut into narrow pieces and wrap them with moistened rice paper.
(11) Brush with oil and bake in the oven for 10 minutes at 200 °. Turn over, brush again with oil and bake for another 5-8 minutes. This way they become crispy on the outside and remain tender and juicy on the inside. Alternatively, you can fry them in a little oil in the pan.
(12) For the mushy peas, cook 400g peas in salted water, season with 1 teaspoon garlic powder, 1 teaspoon onion powder 1/2 teaspoon Ras El Hanout, season to taste with salt and pepper from the mill, add a bit of margarine or olive oil and roughly puree with a hand blender so that it doesn't turn out to be a pulp, but just a few bits left.
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