This was based on the recipe here, but I halved it and found that the dough came out very dry. So here is my version:
The night before:
To make a thick starter, knead this and leave somewhere warm for around 15 hours. It should double in size.
In the morning
30g plant milk (I’ve used almond or soy)
15g olive oil
Pinch of salt
And slowly add to all of your thick starter from last night, keep the dough hook going while you pour it slowly in.
The resulting dough will be sloppy and sticky. Almost impossible to knead by hand. I suspect that this depends a lot on the flour you use, so adjust quantities if necessary.
There should be long strings of gluten visible.
Leave the dough to rise somewhere warm for about 2 hours.
Then transfer to a well floured baking sheet, and sprinkle lots of flour on top (I use my trusty liner to stop it sticking). The dough will be almost pourable.
Cut the dough into eight rough squares with two scrapers, and separate a bit. Allow to rest for 40 minutes, while you preheat the oven to 200c.
Next make your Mango Barbeque Beans
This is loosely based on, and entirely inspired by Isa Chandra Moscowitz’s Mango BBQ Beans from Appetite for Reduction (p133)… But without many of the ingredients.
200g each of dried haricot and cannelini beans, soaked overnight, simmered for 45 minutes and drained.
1 medium onion, finely chopped
2 cloves garlic, finely grated
1 tin chopped tomatoes
1 teaspoon good smoked paprika
1/2 teaspoon allspice
2 teaspoons chilli flakes (or to your taste- I often leave them out if cooking for children)
Sauté the onion and garlic until softened. Add the tomato, mango juice and spices. Reduce a little and add the beans.
Cook slowly for at least 45 minutes. Then let it rest if you can, before reheating to serve.
Prepare your Pulled Pork Style Jackfruit:
This is based on the recipe here. It’s a great recipe and as with all great recipes you end up making them your own- this is my version. This way suits my need to do little bits of cooking through the day, and not use too many pots!
2 tins green jackfruit in brine
1/2 onion, finely chopped
3 cloves of garlic, grated
1 tablespoon rapeseed oil
1 teaspoon chilli flakes
1 teaspoon good smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground mustard
Several grinds of fresh black pepper
1 teaspoon salt
For the sauce:
3 tablespoons tomato paste
1 tsp canola or other neutral oil
1/2 teaspoon tamarind paste
Splash of water
2 teaspoons golden syrup
2 teaspoons lime juice
Fry the onion and garlic in the oil until starting to brown. Add the spices and then the sauce ingredients, before allowing it to reduce a little.
Shred the jackfruit with your hands (especially the tougher cores) and deep fry until starting to crisp. Mix the jackfruit in with the sauce and leave it to rest. The mix will be fairly dry, but the jackfruit should be fully coated.
When you are ready to eat, spread the jackfruit mixture on a lightly oiled tray and heat in the oven at 200c until starting to dry and crisp at the edges- about 15-20 minutes.
Serve the jackfruit in the buns, with Mayonaise abd some salad. Serve the beans, and maybe some corn on the cob on the side.