Have you seen the cooking with booze challenge we just posted on our YouTube channel?! It's pretty amazing... and no we didn't get drunk. The concept was just about using all the leftover booze you have lying around after the holidays and new years. But cooking with booze is fancy AF and I love it. If done correctly it really adds great flavour to dishes and ya, it sounds fancy when you tell people what it is!
The dish I created was inspired by a meal I ate in Vancouver and I made a jerk chicken style dish but replaced the meat with sunchokes! I was pretty impressed with how this turned out and I can't wait to make more hearty meals with this root veg.
So check out the challenge video below or keep scrolling for my contribution. Sunchokes will change your life... actually!
** makes 5 servings
rice & beans ingredients:
1 C long grain rice
1 1/2 C vegan chicken stock (or vegetable stock)
4 green onions, finely chopped
3 garlic cloves, minced
1 1/4 C full fat coconut milk
1 tsp fresh thyme
1 1/2 C cooked kidney beans
juice of 1 lime
10 large sunchokes
1/2 C dark spiced rum
1/2 small yellow onion, roughly chopped
1 hot pepper (banana, scotch bonnet or habanero)
2 to 3 garlic cloves
1/4 C loosely packed brown sugar
2 tbsp ketchup (or tomato paste)
1 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp smoked paprika
1/4 tsp cayenne (optional)
1 C vegetable oil (for frying)
Cook rice in 1 1/2 C of water or vegetable stock - or as per the instructions on your rice package. I added 1 veg chicken bouillon cube to the water instead. Bring to a boil and simmer for 10 minutes or until the water is absorbed. Turn off the burner.
You can prep the sunchokes by scrubbing them with a brush to remove any excess dirt. Leave them whole and the skin on. Add them to boiling water and cook for approximately 15 minutes until fork tender. They should still have some firmness to them and not be too soft. Drain them from the water and run under cold water to prevent further cooking. Pat them dry with paper towel or a tea towel before frying.
Heat 1 cup of vegetable oil in a wide flat bottom pan or cast iron skillet to 365 F. Once the oil is hot smash the cooked sunchokes slightly with a potato masher so that the skin breaks a little revealing the starchy insides. Fry a couple at a time for 3 to 4 minutes, flipping half way through, until the skin looks brown and crispy. Remove with a pair of metal tongs or a slotted spoon allowing any excess oil to drip off over the pan. Then place onto paper towels. Once the sunchokes are fried prepare the spiced rum sauce and preheat the oven to 425 F.
In a small sauce pan simmer the spiced rum for 3 to 4 minutes to cook off the alcohol. Then add to a blender along with the roughly chopped onion, garlic cloves, a piece of your hot pepper. Add a small amount of the pepper and then adjust to your spice level by adding more once the sauce is blended. I used a banana pepper which is more mild and used about 1/8 of the whole pepper. Also add brown sugar, ketchup, apple cider vinegar, and the spices. Cayenne is optional. I used it because I was using a milder pepper however a habanero or scotch bonnet pepper which is traditionally used is much much hotter so be careful! Blend this sauce until smooth.
Place the fried sunchokes onto a parchment lined baking sheet spaced slightly apart. Brush them with a good amount of sauce and try to push some of the excess underneath the sunchokes on the bottom. Bake for 10 minutes. Then baste the tops again, flip the sunchokes and baste the bottom with more sauce. Bake again for 10 minutes.
Meanwhile prepare the rice & beans by heating a pan over medium heat and add about 1/4 C of coconut milk to the pan along with most of the green onions (reserve some green parts to add after cooking) and garlic. Sauté for 4 to 5 minutes until softened. Then add fresh thyme and cook for another minute. Lower heat slightly if necessary to prevent burning.
Then add kidney beans, the cooked rice, the juice of 1/2 a lime, and the remaining coconut milk. Stir over low heat to combine well for 5 to 6 minutes. Then cover with a lid and remove from heat. The rice should absorb any remaining liquid while you prepare the sunchokes.
Once the sunchokes are fully baked and slightly blackened serve over rice & beans. Top each serving with more lime juice from the other half of the lime as well as the remaining green onions.