12 holiday dishes - no.12 Jackurkey with sage gravy and apple sauce
My favourite Christmas food, pre-veganism, was always the turkey sandwiches we would eat on Boxing Day. I would add lashings of apple sauce to mine. Here, I recreate the turkey element using jack fruit, and the pre-made apple sauce which is so easy and quick to make fresh!
3 large spring onions or 15 thin spring onions
4 large garlic cloves
2t rapeseed or sunflower oil
5 large sage leaves
1t stock powder
4t tamari or soya sauce
1 cup water
1 can green jack fruit
3 apples, I used Braeburn
A splash of water
Thinly slice the spring onions and garlic, fry on a low heat with the oil until the garlic starts to brown. This will take around ten minutes.
Put the spring onion and garlic into a jug or bowl, add the sage, stock, tamari and water. Blend till smooth.
Drain the jack fruit, rinse very well, squeeze all the water out with your hands and pull apart all the pieces of jack fruit. You can discard the hard centres. Put it into a sauce pan with the gravy, mix well, warm through on a medium heat. Leave this to simmer whilst you make the apple sauce.
Peel, core and roughly chop the apples. Put them in a small pan with a splash of water. Put a lid or plate on the pan, bring to the boil then reduce the heat to a simmer. Once the apple is soft turn off the heat. Blend till smooth with a hand blender.
Serve the Jackurkey and apple sauce with the rest of your Christmas dinner or on a Boxing Day sandwich.