BBQ pulled shrooms and beans

I am not one for fake meats, vegan versions of chicken nuggets and ‘vegan cheeze’. They just taste too funky and as someone who isn’t vegan (or vegetarian even) the concept of cheese which isn’t, when I would much happier delve into a chunk of cheddar, it just doesn’t register.

Saying that it seems these sorts of dishes are popping up on menus as the majority of the public are becoming aware of meat consumption and its effects on the environment. One in particular I’m spying on my Instagram feed is the jackfruit. Said to be the contender to pulled pork, the soft tooth-wielding and melting meat, with lashings of BBQ sauce, requires a certain hunch to make sure it ends up in your mouth rather than all down your front.

Out for lunch the other day with my mum, BBQ pulled jackfruit cropped up. Piled onto some toasted sourdough with lettuce and tomato, never had I eaten it before, plus the sight of BBQ sauce made me in deep need for some of that sweet and smoky sauce. Upon arrival, due to being hungry dived in pretty swiftly, but on eating my thoughts quickly dissipated. Not enough BBQ sauce, not enough of that smoky addictive lick-your-lips-smackingly good flavour and the jackfruit, well it was ok. It had the texture of a stringy fibrous fruit, perhaps if the BBQ sauce was better it would have been a more enjoyable experience overall. I’m sad it didn’t live up to expectations, but there’s still plenty of time to experience another one.

Anyone have any tips for a good pulled jackfruit burger, and by good I mean even better than a pulled pork (I’m sure it’s highly possible) Manchester or northern England preferred, pictures of proof is good enough though!!

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One day last week I was wondering what to cook for my mum and I for dinner. Fancying a baked potato because STODGE=LIFE and beans were on my mind. It’s a classic British combination baked beans on a jacket potato. You feeling the need to be truly British? try baked beans on toast with grated cheese, oh you’ve hit the jack pot. I had a quick flick through Laura Wright’s cookbook, The First Mess for some inspiration, to come across BBQ mushrooms on toast. Well I had loads of mushrooms in the fridge that needed eating, I could add some kidney beans for that baked bean vibe, and BBQ sauce. That’s what I’m looking for to satisfy that craving.

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The sauce is really simple to make just a few store cupboard ingredients needed, to be left with a deeply flavoured BBQ with heaps of oomph and a little tingly spice. Feel free to stick close to the original recipe and keep it solely mushroom based just double the amount used, or skip the mushrooms entirely and use an extra tin of beans.

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We have a baked bean/pulled pork hybrid going here, may as well have both if you can! For a vegetarian, or plant based eater, the mushroom is the meatiest of textures you can get without straying anywhere near to the meat substitutes. By slicing them thinly and cooking them over a high heat first so they lose their excess water and shrink down, this resembled the ‘pulled pork’ element. I served it on a baked jacket potato the first time and brown rice the second but a sweet potato, also piled onto a burger bun would be more than marvellous, just make sure to add all the fixings. Pickles, extra sauce and mustard are all necessary!

 

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BBQ pulled shrooms and beans

Ingredients

  • 300g mushrooms (I used large flat mushrooms), sliced very thinly
  • 1 onion, finely diced
  • 1 clove of garlic, grated
  • 1/2 tsp sweet smoked (dulce) paprika, use a little more if using a paprika from the supermarket
  • 1 tsp Dijon mustard
  • 1/2 tsp chilli flakes
  • 1 tin plum tomatoes, blitzed up in a blender till smooth, failing that use 400g passata
  • 25 ml maple syrup
  • 1 tbsp. apple cider vinegar
  • 1 tsp tamari or soy sauce
  • 1 tin kidney beans, drained and rinsed

Directions

  1. Heat some oil in a large frying on a medium high heat. When hot add the mushrooms and leave for a minute or two. Once the water starts evaporating stir them gently to move around the pan, you want to let all the water escape and make sure they don’t stew. Once the mushrooms start to sizzle and have shrunk down in size, this will take up to 5 minutes, transfer them to a plate and set aside.
  2. Turn the heat down to low and add a little more oil to the pan along with the onion and garlic. Cook gently until the onion is soft and translucent, if it starts to stick add a little water.
  3. Once soft add the paprika, mustard and chilli flakes stir until they start to smell fragrant and quickly add the blitzed tinned tomatoes, maple syrup, apple cider vinegar and tamari. Bring to the boil and then turn down low and leave to simmer gently.
  4. After around 5 minutes and once the sauce has thickened and reduced slightly add the mushrooms, stir to coat and leave to reduce for a further 5-10 minutes. Add the beans for the final few minutes.
  5. You want a sauce that coats the beans and mushrooms, with enough extra to mop up with some carbzzzz. Taste for seasoning, there should be a balance of sweet, spice, salty with a little acidic kick at the end. Add extra salt, pepper, mustard or chilli if you so wish.
  6. Serve over your carb of choice, a slaw on the side, some avo and extra hot sauce for shaking over liberally.

I have a feeling this recipe is going to be on repeat this autumn and winter. Today being the autumn equinox the days are slowly turning into longer, darker and cooler ones. For me that means deep bowls of soul soothing warm dishes. Preferably with some spice, hot sauce always on the side and a good bit of stodge to keep those chills at bay. I hope you enjoy this recipe a much as I did!

On a side note, it was my birthday yesterday, and this weekend I will be celebrating with all my family and friends. Of course that means lots of cake and sweet treats (brownies, blondies and bakewell tarts in my case!!), bubbles and dancing it all off till my little toes can’t stand it no more. I’ll report back next week, once I have recovered!

Till then my loves

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Butterbean, macadamia and rosemary hummus

I remember my first time seeing hummus, having never eaten it or it being featured in our fridge, my thoughts weren’t leaning the same way as they are now. I remember being at my friend’s house, much younger, and seeing a tub of something  besides a bag of carrots. Now dips weren’t a part of my life as they are now, that does indeed mean no guac, hummus, baba ganoush, muhammara, salsa, tahini (I know it’s scandalous) perhaps the odd sighting of a sour cream and chive or some tzatziki. So coming across hummus, when I first tried it there was no convincing me. For young tastebuds only just developing away from chips and bread and butter, the savoury, garlicky tang of hummus didn’t do it for me.

I tried again possibly in my early teens, we had just bought a new blender and I found a recipe for homemade hummus. I thought, what could possibly go wrong, had a go, and remember it tasted a bit rubbish. Bland, chalky and just a bit meh. I’m sure that happened a few times, determined as I was to make it like the one you buy in shops, as I kept being told: ‘homemade is ALWAYS better than shop bought’. In my case that wasn’t true. A couple years later again, after week on week buying shop bought hummus (I had bought into the hype), I gave it one last shot. A simple cupboard raid recipe to use up that tahini after thinking it would be nice on porridge (another thing which hadn’t yet found a place in my heart) so in it went with all other common ingredients. Chickpeas, garlic, lemon, salt (lots of that), tahini, olive oil, a pinch of cumin and water to thin it out. Easy.

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Since that day as few years back, I’ve been making it to the same recipe ever since. I’ve had friends comment having the same experience as me, ‘I had a go at making hummus and it just wasn’t that great, so I gave up and bought some’.  Completely understandable, and you’ll probably think, as I did, that buying one is so much more efficient. Guaranteed it will taste right and no fiddly washing up. However shop bought dips contain so much more salt and fat than when whizzed up in your own food processor. If hummus is a daily thing on your plate or for a snack, changing it up a bit will benefit your pocket, tastebuds and waistline.

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Just make sure to keep a form of beans and any nut or seed butter in your cupboards, then you’re just two minutes away from a satisfying lunch or dinner or a friend for the lonely carrot in the bottom of your veg drawer. Even on Christmas morning, I was providing the starters for our dinner, and had a mini panic that I hadn’t made enough. I had prepared a salmon rillettes with mini toasts and crudités, but with the addition of a vegetarian to our family, a big bowl of hummus was surely on the cards. It always goes down well with a crowd and they will be really impressed if you’ve made it yourself.

Don’t get me wrong, when I’m travelling or away from home I can’t make my own so I always buy a shop bought. The best that I can afford. Look for one made with extra virgin olive oil or rapeseed oil rather than sunflower oil, and fresh garlic (not the powdered version), make sure it contains tahini and opt for organic if it’s within your price margin. Even in India I managed to buy hummus, it had lumps of black olives in and on first encounter I thought it had gone off, and it wasn’t that great but we all need that fix. And when in Greece, don’t expect to find any because hummus is most definitely not Greek. Fava will be your hero item on the menu, and a very good one too.

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Every time I make a batch, it lasts easily for a week in the fridge, but is usually licked clean within a few days. I also tend to change the type of bean and added flavours each time to keep things a bit new and exciting. If you want a traditional hummus, swap the butter beans for chickpeas and omit the Rosemary adding around 1/2 heaped teaspoon of ground cumin instead.

I had just used the food processor to make some roasted macadamia nut butter, so instead of washing the bowl I left some around the sides, stuck all the hummus ingredients on top and added another dollop for good measure. It made it even creamier than usual with a nice toasty flavour from the nuts. Of course they are expensive ingredients so feel free to use tahini, light or dark to your preference.

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Butter bean, macadamia and rosemary hummus

Ingredients

  • 1 tin or carton of butterbeans
  • 2 small cloves of garlic
  • 3 heaped tbsp macadamia nut butter (or tahini)
  • 5 tbsp extra virgin olive oil
  • 1 tbsp finely chopped fresh rosemary
  • pinch of ground cumin
  • salt and pepper

Method

  1. Drain the butterbeans and rinse well, tip into a food processor along with all the other ingredients.
  2. Add a BIG pinch of salt
  3. Whizz up until it forms a paste and is completely smooth. Taste for seasoning then drizzle in cold water to thin the hummus out. Transfer to a bowl or Tupperware and serve.

 

May your hummus problems be for forever resolved, when you get it right it really does taste better than shop bought. Next time try mixing up the flavours, a swirl of harissa there, some turmeric and curry powder here, lemon zest and finely chopped coriander, pureed beetroot and some finely chopped dill, or some roasted carrots and cumin seeds. Hummus is such a great source of fibre from the beans, healthy fats, calcium from the tahini and antibacterial properties from the raw garlic. A real deal SUPERFOOD.

(Disclaimer, superfoods is just a selling ploy used by brands and supermarkets, hummus isn’t scientifically proven to be a superfood, it’s not going to bring you back from the dead or anything. However it is a food and it tastes pretty super so…).

 

Much love and happy dipping

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