Food: Oatsicles

We may well have had our fill of sunshine for the year already, but on the off chance that there is more sunshine to come here’s a quick and easy recipe for a dairy free alternative ice lolly for keeping cool in the sun.

 

You’ll need:

  • Lolly moulds,
  • 1 carton of chocolate Oatly,
  • 1 banana.

 

Chop the banana into slices and fill the lolly moulds. Don’t pack them in too tight, you need to leave enough space for the chocolate drink. Pour in the drink to the brim, stick the lids/handles in firmly and leave in the freezer for a good couple of hours or overnight if possible. One carton can easily make between 6 – 8 lollies, depending on the amount of banana you use and the size of your moulds. I used the small ones from Lidl. The creaminess of the chocolate drink combined with the fudginess of the banana are a fantastic (and cheap) alternative to the usual sugary lollies. This way you can control their sugar intake with natural ingredients!

It also works great with other flavours of Oatly like Orange & Mango, or for a grownup take on the above recipe, mix some coffee into the chocolate Oatly mixture for an iced mocha lolly!

 

Enjoy!

 

Food: Peking jackfruit pancakes

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

Also:

  • 
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

Method:
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.

 

Enjoy!  享受!