Canape of the Day
Sichuan Pepper Grilled Jackfruit, Water Chestnuts
& Sriracha Chilli Mayo Sauce
Ingredients
400g can of Jackfruit
2-3 cloves of minced garlic
20g of water custnuts
1 tablespoon of oil
1 1/2 teaspoons of sichuan pepper ground
1 teaspoon of ground ginger
1 teaspoon of massel plant-based (beef) stock powder
1/2 tablespoon of onion powder
Sriracha Chilli Mayo Sauce
Why Meat Co – mini potato cakes/scallops
Method
1. Drain juice from Jackfruit (meat) and mix together in a bowl with oil and seasonings.
2. Place jackfruit on a tray and grill at 200 degrees until crispy coat forms
3. Bake mini potato cakes/scallops until golden and crunchy.
4. Assmble canape on a serving plate combining grilled jackfruit, water chestnut & finished w sriracha chilli mayo sauce
5. To reduce the heat replace sriracha chilli mayo sauce w BBQ sauce.