Chef Spotlight: Zacchary Bird

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zaccharybird

zaccharybird

zaccharybird

Zacchary Bird is a vegan recipe developer and food writer from Melbourne, Australia. He is the current Food Editor for Plant Based News and Editor for PBNFood where he hosts live interviews with the top vegan recipe creators from around the world.

Since launching into the food industry in 2014, Zacchary has since worked as a chef, caterer and recipe developer, specializing in the design of plant based meat alternatives. He is currently on the product design team for Unreal Co, producing 10+ commercial meat alternative lines, available Australia-wide.

In 2016, Zacchary made waves with his first viral sensation - a recipe for vegan ‘KFC style drumsticks’ that introduced the world to his signature style of recreating beloved non-vegan classics without compromise on flavor, texture or appearance.

In 2019, Meals for Mere Mortals was released: a collection of vegan dinner recipes with mythical meat dishes such as Unicorn Steak and Mermaid Tail interspersed throughout. From here, Zac signed with Smith Street Books and his first full-length published cookbook, Vegan Junk Food: A Down & Dirty Cookbook is available worldwide from September 2, 2020.

BANANA PEEL BANH MI

Serves 2

INGREDIENTS

1 bunches coriander (cilantro), sprigs separated 1/2 long cucumber, sliced into batons 2 bird’s eye chilies, thinly sliced Crushed peanuts, to serve Fried shallots, to serve (optional) 4 Vietnamese rolls or crusty Demi-baguettes

Pickled Veg

1 carrot, cut into long thin batons 1/3 daikon, cut into long thin batons 1/2 fresh jalapeno chilli, roughly chopped 185 ml (61/2 fl oz/3/4 cup) rice wine vinegar or white vinegar (or use a mix of both) METHOD the carrot, daikon, and jalapeno in a clean jar. Place 125 ml (4 fl oz/1/2 cup) water in a saucepan, along with the vinegar, sugar, and salt, and bring to the boil. Once the sugar has dissolved, pour the vinegar mixture into the jar. Set aside on a workbench for 1 hour to pickle. banana for later. Slice off the ends, then use a spoon to scrape out the remaining flesh. Thoroughly wash the banana peels and pat dry with a paper towel. Place the skins on a chopping board and use a fork to shred the skin. Place 2 Tablespoons white sugar 1 teaspoon sea salt

Fried Banana Peel

4 large, barely ripe bananas (tinges of green and no spots) 50g granulated sugar 2 Tablespoons vegan fish sauce (or substitute dark soy sauce) 1/2 large red onion, thinly sliced 1/4 teaspoon freshly ground black pepper 3/4 teaspoon garlic powder 2 drops liquid smoke Squeeze of lime juice

To make the pickled veg, place Peel the bananas and reserve the Drizzle of olive oil into a bowl, drizzle with olive oil, and massage through garlic powder and pepper.

Place the sugar in a frying pan over medium heat and cook, shaking and agitating the pan occasionally, for 5 minutes or until beginning to turn to liquid. Pour in the vegan fish sauce and stir to combine. Add the red onion and let the mixture bubble for 2 minutes.

Add in the banana peels and a splash of extra fish sauce or water if needed. Reduce the heat to low and cook, stirring occasionally, for 5-7 minutes. Towards the end of the cooking time, stir in the liquid smoke and lime juice. Remove from the heat and cover to keep warm until required. Use a bread knife to cut the rolls almost in half, leaving them still attached on one side. Use your hands to press in some of the soft bread to make room for more filling. If you like, smear on some mayonnaise before proceeding. Stuff each roll with the banana peel mixture, pickled veg, coriander sprigs, and cucumber batons. Scatter over the chilli, crushed peanuts, and fried shallots (if using) and finish with a few coriander leaves.

COFFEEFRIENDLY ALMOND MILK

Makes 1L + leftovers for feta

INGREDIENTS

1.5 cups raw almonds 1L water ¼ teaspoon xanthan gum Salt

METHOD

Soak almonds overnight, or if needed in a hurry, pour boiling water over the almonds and allow to sit for at least an hour. Drain the almonds and rinse well. You may like to remove and discard the skins, however, this isn’t necessary. Add to a blender with 1L water and blender for at least one minute. Secure a nut-milk bag to a tall jug and pour in the almond milk. Allow to drain, then squeeze out the remaining liquid with your hands until you end up with around 1 cup of almond pulp. Reserve the pulp. Add the almond milk back to the blender with the xanthan gum and a small pinch of salt. Blend then pour half of the almond milk into a saucepan and heat while whisking. Once it begins to boil, add it back to the other half of the almond milk. Stir well and store in the fridge until required.

ALMOND PULP FETA CRUMBLES

INGREDIENTS

1 cup of almond pulp (leftover from almond milk) 6 Tablespoons olive oil 1 lemon, juiced and zested 1 ¾ teaspoon smoked salt or flaked salt 1 teaspoon minced garlic 1 teaspoon fresh rosemary ½ teaspoon fresh dill (optional) ½ teaspoon cracked pepper ½ teaspoon granulated sugar

METHOD

Blend or finely chop and whisk all ingredients except for almond pulp. Stir through the almond pulp until well combined and use to crumble on top of salads or avocado toast.

HORIATIKI SALATA (GREEK SALAD)

Serves 2-4

INGREDIENTS

1 long cucumber, halved lengthways and sliced 500 g cherry tomatoes, halved 1 red onion, thinly sliced 1 cup pitted Kalamata olives, halved 1 green capsicum (bell pepper), thinly sliced sea salt and freshly ground black pepper olive oil, for drizzling Hearty pinch of dried oregano 1 batch of Almond Pulp Feta Crumbles or dairy-free feta

METHOD

Combine the cucumber, tomato, onion, olives, and capsicum in a large bowl. Season well with salt and pepper, drizzle over a little olive oil, and add the dried oregano. Toss together. Stir through half of the feta crumbles and scatter the rest on top.