Planda go Pláta - Móilé Piobar, Seachtorthaí & Poileanta - Pepper Jackfruit Mole & Polenta (Vegan🌿)
Móilé Piobar, Seachtorthaí & Poileanta - Pepper Jackfruit Mole and Coconut Lime Polenta
Móilé piobair le seacaí rósta agus poileanta cnó cócó agus líoma
Díol ceathrar - seisear
Pepper mole with roast jackfruit and coconut lime polenta
Serves 4 -6
Do na seacthorthaí
1 canna mór seacthorthaí
Spbh de phaiprice deataithe
2 spbh siúcra donn
2 spbh anlann soighe
2 spbh de chalóga giosta
For the jackfruit
1 large tin jackfruit
Tbsp smoked paprika
2tbsp brown sugar
2tbsp soy sauce
2 tbsp yeast flakes
Don mhóilé
Beagán ola lus na gréine
2 ionga gairleoige
Spbh de phaiprice deataithe
2 spbh síolta cuimín
2 duilleog líoma
½ maide cainéil
Tsp calóga sillí siopótlae
1 piobar halaipéinneo (nó piobar serrano nó poblano mionghearrtha)
2 duilleog labhrais
Spbh oragán triomaithe nó 2 spbh oragán úr
1 oinniún dearg i gciúbanna beaga
4 piobar, gan síolta, gearrtha ina gceithre chuid agus i slisní tanaí
Cartán passata
Stoc-chiúb nó spbh stoc-phúdar
Tsp pimeantó
20g seacláid dhorcha 70%
50g sabhdánaigh
Spbh an-lán im piseanna talún
Salann de réir mar is gá
For mole
Little sunflower oil
2 cloves whole garlic
Tbsp smoked paprika
2tbsp cumin seed
2 lime leaves
½ cinnamon quill
Tsp chipotle chili flakes
1 jalapeno pepper (or finely diced green serrano or poblano chili)
2 bay leaves
Tbsp dried or 2 tbsp fresh oregano
1 red onion small dice
4 peppers, deseeded, quartered, thinly sliced
Carton passata
Stock cube or tbsp stock powder
Tsp pimento***
20g 70% dark chocolate
50g sultanas
Very heaped tbsp peanut butter
Salt to taste
Don phoileanta cnó cócó
700ml stoc
Canna 400ml bainne cnó cócó
150g poileanta
50g arbhar milis
Craiceann líoma amháin
Salann de réir mar is gá
For the coconut polenta
700ml stock
400ml tin coconut milk
150g polenta
50g sweet corn
Zest of one lime
Salt to taste
Agus é á chur ar an mbord
Iógart soighe
1 scailliún gearrtha i slisní tanaí
To serve
Soy yogurt
1 scallion thinly sliced
Modh
Method
Tosaigh leis na seachthorthaí, .. oscail an canna, .. síothlaigh agus gearr gach píosa ina dhá chuid ar a fhad agus cuir i bpota. // Clúdaigh na seachthorthaí le orlach uisce agus fiuch (beirigh) ar feadh tuairim is 10 nóiméad .. agus ansin síothlaigh an leacht breise. // Measc tríd na comhábhair sheacthorthaí atá fágtha, .. smear an meascán ar thráidire líneáilte le párpháipéar .. agus cuir san oigheann atá téite roimh ré (ag 200 céim) ar feadh tuairim is 20 nóiméad .. á iompú leath bealaigh.
First the jackfruit, open the tin, strain, cut each piece lengthways into two and tip into a pot cover the jackfruit by an inch of water. Boil for about 10 minutes and then strain off excess liquid. Stir through the remaining jackfruit ingredients, spread the contents onto a parchment lined tray and pop into a preheated oven set to 200 degrees for about 20 minutes, turning halfway through.
Fad atá na seacthorthaí ag fiuchadh (beiriú)/ag róstadh tosaigh ar an móilé. // Déan ruainne ola lus na gréine a théamh i bhfriochtán leathan ar theas measartha ard agus déan na naoi spíosra ina dhiaidh sin ar an liosta a fhriochadh ar feadh nóiméad nó mar sin chun a ndea-bholadh a scaoileadh, .. ansin cuir isteach an t-oinniún agus na piobair agus sótáil ar feadh nóiméad nó dhó eile le go mbeidh gach rud clúdaithe go cothrom. // Cuir leis an passata, stoc agus pimeantó. // Cuir clár ar an bpota ach fág beagán spáis le go bhféadfaidh gal éalú. Ísligh an teas agus fág ar suanbhruith go réidh.
While the jack is boiling/roasting get on to the mole. Heat a little sunflower oil in wide based pan over a medium high heat and fry off the following nine spices in the list for a minute or so to release their aromas, then drop in the onions and peppers and Sautee for another minute or two to evenly coat everything. Add the passata, stock and pimento. Cover the pot with a lid, leaving it slightly ajar for steam to escape, lower the heat and let it simmer away gently.
Move onto the polenta, bring the stock and coconut to a rolling simmer, rain in the polenta and with a whisk over a medium heat stir until the polenta thickens you can lower the heat now [careful for splashes, polenta is like napalm] cover with a lid and leave to simmer over a very low heat for about 10-15 minutes, you may need to add a little water if it gets too thick or if liquid evaporated during the initial boil.
Move back to the mole, once everything has reduced and the peppers have softened add the peanut butter, sultanas and chocolate, Season to taste. Leave on a low simmer, remove the jack from the oven it should be slightly charred around the edges but nice and juicy from the initial simmer in the pot. Set it aside. Add the corn and lime to the polenta, warm through and remove from the heat, season to taste.
Leave the polenta to sit for about 5 minutes before serving, once it has sat, divide it between 4 bowls, top firstly with the mole, then a good dollop of yogurt, a ¼ of the jackfruit and some shredded scallion
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