This recipe takes a few days. Plan. It is not a quick and easy recipe, however once the plant base mock tail is ready, the process is easy. You will have plenty of the mock tails. I love to cook with colour and add veggies in stock locally.
🇯🇲 #shorts #howto #shortsfired
⏱️TIMESTAMPS⏱️
0:00 Intro
0:22 DAY 1 prep
0:25 Base for Jackfruit, Black Eye Peas & Butter Bean
6:20 Prep for Rice Paper rolling
8:32 Prep for rolling multiple pieces
9:10 Place rolls in fridge
9:14 Base for Mushrooms, Lentils & Spinach
10:33 Prep for King Oyster Mushrooms
12:30 Roll for rolling mushroom base
13:50 DAY 2 frying & sauce
14:40 Cutting roll into pieces for frying
15:10 Frying Vegan Oxtail
16:20 Prep for Sauce
🇯🇲 🇨🇦 this recipe is a "mash up" between by two countries.
Recipe for Base/Paste for Jackfruit:
1 pack rice paper large one - does not matter shape.
1 can black eye peas - rinsed and drained
1 can young green jackfruit - rinsed and drained
1 can butter beans - rinsed and drained
1 stalk of celery
2 scallions
4-6 cloves of garlic
1 medium onion
2 tablespoon brown rice flour
2 tablespoon semolina flour
1 teaspoon hot pepper paste - (purchase at Asian grocery store)
dry spices a teaspoon or 2 of each: black pepper, oxtail seasoning or chicken, cayenne pepper, soul food seasoning, onion salt or spices as per your preferences
sesame seeds - 2 tablespoon
olive oil for frying and sauce
🇯🇲
Sauce:
1. 3 parsnips, peeled and diced
2. 2 carrots, peeled and diced
3. 1 large red pepper, cleaned and diced
4. 1 yellow pepper, cleaned and diced
5. 1 small onion and 1 piece of ginger diced
6. 3 cloves of garlic, minced
7. 1 tomato, diced
8. 1 tablespoon of sugar
9. 4 tablespoon of mushroom soya sauce
10. 2 tablespoon ketchup
11. 2 cups of water, divided
12. 1 scotch bonnet pepper
13. 1 can of butter beans
14. thyme, fresh
15. scallion, diced
16. add more dry spices according to your preference
🇯🇲
Process:
1. pulse into the processor the celery, scallions and onion. Add half of the peas and then balance. Remove from the processor and transfer to a mixing bowl.
2. add shredded jackfruit and mix. add butter beans and mix.
3. add dry spices and mix. add flour and mix. add hot pepper paste. mix well but gently. add more flour if required. add sesame seeds. mix well.
4. on a cutting board, spread a small amount of water and then add 1 rice paper (rice paper is brittle).
5. spread some mixture on rice paper approximately one third and roll away from you. Tight roll. The rice paper is sticking and will stick together nicely.
6. leave each roll on a plate and once all rolls are completed, take 2 or 3 but 3 works better and add to one rice paper and then roll.
7. leave in the fridge for 24 hours to firm up.
🇯🇲
Recipe for Base/Paste for Mushroom, Spinach & Lentils:
1 pack rice paper large one
1 can lentils - rinsed and drained
1 pack of king oyster mushrooms
handful of spinach (wanted a green)
1 stalk of celery
2 scallions
4-6 cloves of garlic
1 medium onion
2 tablespoon brown rice flour
2 tablespoon semolina flour
1 teaspoon hot pepper paste - (purchase at Asian grocery store)dry spices a teaspoon or 2 of each: black pepper, oxtail seasoning or chicken, cayenne pepper, soul food seasoning, onion salt or spices as per your preferences
sesame seeds - 2 tablespoon
olive oil for frying and sauce
🇯🇲
Process:
1. pulse into the processor the celery, scallions and onion. Add half of the peas and then balance. Remove from the processor and transfer to a mixing bowl.
2. add shredded mushrooms and mix.
3. add dry spices and mix. add flour and mix. add hot pepper paste. mix well but gently. add more flour if required. add sesame seeds.
4. on a cutting board, spread a small amount of water and then add 1 rice paper (rice paper is brittle).
5. spread some mixture on rice paper approximately one third and roll away from you. Tight roll. The rice paper is sticking and will stick together nicely.
6. leave each roll on a plate and once all rolls are completed, take 2 or 3 but 3 works better and add to one rice paper and then roll.
7. leave in the fridge for 24 hours to firm up.
🇯🇲
Frying Vegan Oxtail and Sauce:
Day 2:
1. Slice into rolls approximately 1 to 2 inches thick.
2. In a hot pan with 2 tablespoon olive oil, fry until crisp.
3. set aside.
4. Sauce, in same pot that was used for frying, add 2 tablespoon sugar
5. once dark, then add onions and thyme and simmer for 3 minutes
6. slowly add carrots and parsnips.
7. add garlic, ginger and tomato into the pot. simmer for 3 minutes. add sweet peppers and simmer.
8. add water 1 cup and spices such as black pepper, soya sauce and ketchup. simmer for 5 minutes
9. add butter beans, scallions and whole scotch bonnet pepper. add more water and you may want to add more soya sauce depending on the colour you want.
10. add vegan oxtail to sauce. if you add them too early, they will be soggy.
🇯🇲
Music in background - Empress Minott. See link in channel
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