This is the second post in a two-part piece about my travels to Vorarlberg in Austria. Read the first part: Mountain Hiking, Herbal Walks and Local Food in Lech, Austria For the second part of my Vorarlberg stay, we moved to Bregenzerwald. The drive to Bregenzerwald from Lech is a magical weave through valleys and mountains. Sweeping […]
I have to travel 20 miles to my nearest supermarket to do my main shopping, but daily staples such as milk and bread, as well as our weekly locally grown veg box, get picked up at our local village shop just a 1/2 mile away. The milk is locally produced too, and the bread is made at a bakery just a few miles away. The furthest I’ve ever gone for ingredients was to Aberdeen (200-mile overnight ferry) to pick up branded ingredients I couldn’t source in Shetland for a photo shoot.
The last time I deep fried something was waaaaay back in September 2017. Due to health issues that started around then, I slowly started cutting down on refined carbs, sugar, processed and fried food as a part of trying to figure out how to pinpoint and reduce pain. Did any of these things have something to do with what was causing it? Probably not, although if it was as simple and clear cut as that that, I’d be happy to give them all up for good.
Restricting my diet in this way gave me a sense of control and clarity, when I was feeling neither one in my body or my mind. While it served that purpose, it also killed this creative outlet, making coming up with ideas here seem like more of a chore than a source of joy.
As things are slowly getting better, I’m bringing some of that joy back with this deep-fried, refined carb dish—and dipping it into vegan mayo just because. Inspired by a fish and chips recipe by Chef Adam Evans I found in an old issue of Bon Appétit, I subbed jackfruit for the cod and loved the results.
See that juicy looking texture? I got that by simmering jackfruit in broth and Old Bay, then freezing, defrosting and pressing before dredging and beer battering. Similar to tofu, this technique transforms texture, maximizes flavor and is super easy to do.
Over this past year, I am so grateful for those whose paths I’ve been lucky enough to cross as they support and share what they know about yoga, mindful self-compassion and meditation. I’m not sure where I would be emotionally and physically right now without all of these things. I’ll be incorporating some of these new-to-me concepts in some way in this space as I discover them, as it’s something that I’m trying to embrace as much now as I’m reconnecting with food again here. Stay tuned.
Combine all ingredients. Adjust to taste if needed, then comfort and refrigerate until ready to serve.
to prepare the jackfruit
Drain the jackfruit, removing any seeds.
Add the bouillon and Old Bay to a large saucepan and bring to a boil over medium-high heat. Once dissolved, add the jackfruit to the pan. Allow to return to a small boil, then simmer for about 15 minutes. Drain.
Allow to cool, then transfer to a baking sheet in a single layer. Place into the freezer for a few hours.
Remove the jackfruit from the freezer and allow to defrost on the sheet. Once defrosted and at room temp, place the jackfruit, single layer, in between towels (I used a large bath towel). Press down with your hands to allow most of the moisture out. The jackfruit doesn’t need to be bone dry.
to prepare the batter
Combine the AP flour, baking powder, baking soda and salt and pepper into a medium-sized bowl.
In another bowl, combine the beer, fizzy water and malt vinegar.
Add the wet mixture to the dry and combine, taking care not to overmix.
to fry the jackfruit
Place several inches into a medium-sized cast-iron pot. Heat over medium-high heat for several minutes. Test the oil’s readiness by inserting a chopstick into the oil so it touches the bottom of the pan. If bubbles form around the chopstick immediately, you are ready to fry.
Working in small batches, dredge the jackfruit into the seasoned corn flour mix, then transfer to the batter.
Make sure each piece is covered evenly in the batter, then carefully transfer to the oil, taking care not to overcrowd the pot.
Once golden brown all over, transfer the jackfruit to a large plate lined with paper towels and repeat the process with the remaining jackfruit.
Serve immediately with fries, slaw, lemon wedges, mayo, malt vinegar and chopped fresh herbs.
Break out the grill because we’ve got 5 Easy Steak Marinades that are perfect for any night of the week. This post was created in collaboration with our friends at Primal Kitchen. Who’s ready to grill? You KNOW this girl is waving both arms in the air. I love grilling and do 99% of it…
A simple recipe for kale chips flavoured with paprika.
Kale chips or kale crisps as we are more likely to call them in the UK, are the most addictive homemade treat.
They are quick and easy to make, much healthier than traditional crisps and so, so tasty.
And the joy of them is you can choose your own flavours and make a different batch every time you make them.
Why is kale so good for you?
We all know that leafy greens are good for us and we should all eat more to improve our diet and…
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A delicious and healthy Breakfast Bar packed with oats, fruit, nuts and yogurt. A really nutritious and filling start to the day for kids and adults too!
We all know that preparation is key when it comes to having healthy and filling breakfast options available in the morning. I love nothing more than a simple recipe that you can make ahead and keep in the fridge or freezer for busy mornings.