So this is one of the new recipes we created for the Mark Leckey exhibition opening!
The hoisin sauce is so full of flavour, it rather took us by surprise as it’s such a simple easy recipe! The sauce goes beautifully with the jackfruit, the strands of the young fruit separate and give a great texture, and soak up the sauce very well.
A couple of people (who hadn’t realised the food was vegan) told us how lovely they thought the duck was!
We served it in tiny sandwiches, the ‘bread’ being made of white rice, cooked until sticky, mixed with tapioca flour and rolled out like a dough. It’s rather faffy, but worth doing if you’d like to impress with a cute canape!
Otherwise, enjoy it with rice or noodles and stir fried vegetables.
To be honest, and this is slightly embarrassing, the first time we made it we ate it scooped out of a bowl with crisps…
makes 4 servings as a main meal, or around 50 tiny sandwiches
for the hoisin sauce
3 tbsp salted fermented black beans
6 tbsp dark brown sugar
3 tbsp water (or the liquid from the beans if using tinned as we did. We’ve tried it both ways and they’re equally good)
2 tbsp tamari
4 tsp apple cider vinegar
1/2 tsp Chinese five-spice powder
1 tsp tahini or sesame paste
1 tsp dried ramsons, or 1 clove garlic finely chopped
then the jackfruit
1 x 565 g tin jackfruit, 300 g drained weight, cut up a little so the strands separate (or cut a little smaller if you’re making the rice sandwiches)
for the rice sandwiches
350 g long grained white rice
2.5 tbsp tapioca flour
First cook the rice. Rinse it, but not too much. You need the starch for this recipe.
Cook as you usually would or as the packet instructions. I use a rice cooker. If there is liquid left after cooking, drain it away.
Cool slightly, and then mix in the tapioca flour. It’s much easier to use your hands in order to distribute it properly, but it is rather messy!
While the rice is cooking make the hoisin jackfruit.
Put all of the sauce ingredients in a small saucepan, mix well and bring to a simmer. Turn the heat down. Cook, stirring often for 4 minutes. The sauce should thicken slightly. Fold the jackfruit into the sauce, and then cool. Or eat immediately if you’re not making the canapes!
The jackfruit does soak up the sauce nicely if left, but it’s good straight away too.
Now for the rice sandwiches… Preheat the oven to 220 degrees c.
Line a large tray with baking paper. Lay a new piece of baking paper on your surface.
Add 1/4 of the rice mixture and squash it together. Wash your hands, they will be very very sticky. Cover the rice with clingfilm and roll it out to 1 mm in thickness. Cut, preferably using a pizza wheel, into 3 x 4 cm rectangles, and then cut each one on the diagonal to make triangles. Carefully transfer each piece to the prepared tray and then bake for ten minutes.
Transfer to a rack to cool, and repeat (with new baking paper on your surface and clingfilm to cover each time) until you’ve used all of the rice mixture. Remember to get the rice triangles into the fridge as soon as possible.
To assemble, put around 1/2 to 1 tsp of jackfruit onto a rice triangle and then top with another one. Repeat…
By E. and A.