3 minute read
Nick Coffer's Weekend Recipe
from Cambs March 2020
by Villager Mag
Vegan BBQ pulled jackfruit kebab with spicy slaw and vegan tzatziki
Ingredients 1 tin jackfruit 1 tsp smoked paprika 4 tbsp BBQ sauce 1 large carrot, grated 1 small red onion, finely sliced 1 handful shredded cabbage 1 handful grated celeriac 1 tsp harissa paste 2 limes, zested and juiced 4 tbsp vegan cream cheese 1/2 cucumber grated 1 clove garlic, finely chopped 4 mint leaves, finely chopped 4 large pita breads 1. Firstly make the zesty slaw. Mix the cabbage, carrots, onion and celeriac in a bowl. Season with salt and pepper, then add a little lime zest and juice and finish with the harissa. 2. In a separate bowl, mix the vegan cheese with the garlic, mint, cucumber and a little lime juice to taste. 3. Fully drain the jackfruit from the tin and fry it, with the paprika, in a little oil in a pan. You want it to start to pull apart and caramelise a little. Finish by mixing in the BBQ sauce. 4. Warm up your pittas and fill them with the pulled jackfruit and the coleslaw and drizzle over some of the tzatziki. Serve immediately. Over recent years on my Weekend Kitchen show, it’s been really interesting to watch the way our percep tions of vegan food have developed. Initially met with a lot of scepticism, vegan food on my show would usually have been met with “that’s better than I expected” or “you wouldn’t know it’s vegan”. Now we no longer need to make excuses – vegan food is just food, which happens to be vegan. This wonderful vegan kebab stands on its own as a brilliant meal. It was created by a vibrant and clever chef, Paul Nicholls (@ chefpaulnicholls on Insta), who runs the kitchen at Woburn Golf Course and his own catering company, Olive and Basil, named after his grandparents. Packed with flavour, fun and texture, it’s absolutely delicious, and so easy to make too.
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