TASTE Winter 2022-23

water. Bring to a boil over high heat, then reduce heat to a simmer and cook, stirring occasionally, for 45 minutes. Drain using a fine mesh sieve, then rinse jackfruit with cool water. When cool enough to handle, shred jackfruit by pulling apart pieces and separating into strands. Return jackfruit to saucepan, cover with water, bring to a boil over high heat and continue to boil for another 30 minutes, adding more water as needed. Drain once more and rinse again with cool water. When cool enough to handle, squeeze as much water out of jackfruit as possible. Place in a bowl and set aside while making sauce base. 2 Fill a stock pot with water and bring to a boil. 3 In a large sauté pan over medium heat, warm oil. Add onion, carrot and celery and cook, stirring often, until onions are translucent, about 8 minutes. Stir in garlic and cook, continuing to stir often, until carrots have softened, about another 4 minutes. 4 Add pasta to boiling water and cook according to package directions. 5 To softened vegetables in sauté pan,

add tomato paste, soy sauce, white wine vinegar, dried oregano, smoked paprika, bay leaf, chili flakes, salt and pepper. Let cook, stirring often, for 2 minutes. Add chopped tomatoes along with their liquid and vegetable stock. Stir, then cook over medium heat, stirring often, for 4 minutes. Stir in reserved jackfruit and continue to cook sauce, stirring often, until most liquid has been absorbed into a thick tomato sauce, about another 10 minutes. Discard bay leaf. 6 To serve, either add pasta to sauté pan and toss to coat before dividing onto pasta bowls or divide pasta into warmed pasta bowls and top with jackfruit bolognaise. Enjoy with a sprinkle of basil and Parmesan, if desired. Serves 4 PAIRS WITH MARQUÉS DE CÁCERES VEGAN RIOJA CRIANZA Spain $19.99 345108

Lunar New Year from page 104

YU SHENG SALAD (SINGAPORE, MALAYSIA, INDONESIA) 2 tbsp (30 ml) kosher salt plus extra for seasoning wontons 1 tbsp (15 ml) sugar 1 tsp (5 ml) freshly ground black pepper 1 lb (500 g) salmon filets, pin bones removed ½ cup (125 ml) pickled ginger 1 cucumber, julienned on a mandoline ½ large daikon, peeled and spiraled on a


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