URBAN LIFE 'N STYLE NOVEMBER 2016 | TAKE ME BACK - Page 118

T ip ! Mozaic Recipes Ma ki n g on e a the ci vet n b et w e a dv a n d s e v e r a l en ce w i days l l en h in flavou a r n s c e of fu r t h t er i m the st ew he pr a of th o ve the t n d ex e j ac k fruit. t ure with ripe jackfruit relish & wild cress sauce Ingredients 240g Serves 4 Method 118 • To prepare the civet, boil the young jackfruit until it’s half-cooked. • Refrigerate until cold, then cut into bite-size segments. • Season with salt, pepper and flour. • Heat half the oil in a frypan over medium to high heat, and sear the jackfruit until it’s golden-brown. Jackfruit, peeled, cut into 2cm slices 60ml Salad Oil 2 tbsp Flour 80g Porcini mushrooms 10g Butter 1 tbsp Shallots finely chopped 1⁄2 tsp Thyme leaves 50g Roasted Garlic 100 ml Red wine 100 ml Beef demi-glaçe Salt Pepper 2 tbsp Flat leaf parsley, chopped Read The Full Recipie urbanlifenstyle.com 119