This is a recipe to make a vegan version of my favourite takeaway dish: Peking duck pancakes. Its super easy to knock up and cheaper than going to the local Chinese 😉
To make the pancakes I used this recipe from the Queen of cookery herself, Nigella. It’s a great recipe and yields loads!
To make, you’ll need:
For the Peking Jackfruit:
- 2 heaped tbs plum jam (I used my Nana’s homemade!)
- 1 tbs golden syrup (agave/corn syrup also good)
- 1 thumb sized piece of ginger (grated)
- 1 tsp five spice
- 1 tsp chilli paste
- Glug of garlic infused oil
- Glug of sesame oil
- Dash of liquid smoke
- 2 tbs Shaoxing rice wine
- 2 tbs Chinese black vinegar
- 3 tbs dark soy sauce
- 1 star anise
- Splash of water
- 1 tin green Jackfruit, drained
- 1 tbs sour plum juice
- 3 spring onions, chopped
- ⅓ of a cucumber, chopped
- 4tbs hoisin sauce
To prepare the marinade:
Melt the plum jam in a saucepan with the golden syrup until it begins to caramelise. Agave or corn syrup are good alternatives. Reduce the heat and add the grated ginger, the five spice and the chilli paste and stir together. Add the oils to loosen the mixture and a dash of liquid smoke, the Shaoxing, black vinegar, soy sauce and a splash of water. The mixture should be heady, thick and aromatic. At this point you can add the star anise and let it simmer for ten minutes while you prepare the Jackfruit.
Begin by draining the water then cut the flesh away from the tough core. Cut the pieces into small chunks, stir into the mix when it’s ready and allow to cool. Let the Jackfruit marinade in the mixture for at least four hours, preferably overnight.
When it’s ready to cook, place them in a Dutch oven like a Le Creuset and bake in the oven with the lid off for about an hour at 140°c (fan) until dark and sticky.
The pancakes can be a bit fiddly but Nigella’s recipe is easy to follow and produces great results. They can take a bit of time to make so I’d recommend making them while the Jackfruit is cooking. After you’ve made them it’s important to steam the pancakes to give them that light and slightly translucent quality that the real ones have.
For the vegetables simply cut spring onions and cucumber into strips. Prepare a few ramekins for the Hoisin dipping sauce. Serve the whole thing on a platter and begin building!
I served the dish with an equally exotic cocktail, the Empress Wu with the flavours of plum, star anise, ginger and citrus – it perfectly compliments the Jackfruit dish.
For the Empress Wu cocktail you will need:
- 1 tsp grated ginger
- 4 shots of sour plum juice
- Splash of ginger ale
- Juice of half a lemon
- 1 star anise
- 1 shot orange liqueur
- 2 shots Shaoxing rice wine
- 200ml orange juice
In the first jug add grated ginger to 4 shots of sour plum juice (from a jar of plums – for a recipe on how to use said plums, check out my recipe for vegan apple,plum and ginger crumble). Combine with a splash of ginger ale, the juice of half a lemon and one star anise. Allow them to infuse for five minutes.
Strain the mixture into your serving jug (I used my Iittala Kartio jug – its simple, geometric form and its pop of green suited freshness of this cocktail). Add the orange liqueur and the Shaoxing. Top up the whole thing with orange juice and stir.