I was cleaning out the freezer in preparation for Christmas and found a large jar of frozen red wine. (I keep left over wine frozen to use as and when)
Being the SOS kitchen, I needed to use this red wine in a dish and of course a vegan bourguignon came immediately to mind.
Being a busy girl, I decided to use the slow cooker and threw in a tin of jack fruit including the juice (you don't have to use jackfruit - just double up on the mushrooms) 500g quartered mushrooms, 1 large red onion quartered (or use a handful of pearl onions), 2 chopped carrots, 2 chopped celery stalks, 2 bay leaves, 2 thyme sprigs or rosemary sprigs, 3 tbsp plain flour, 3 tablespoons of oil, 500ml red wine (I didn't have quite enough so made it up to the 500mls with sherry) 250mls homemade vegetable stock (see previous vlogs) 1 tsp caster sugar, 2 tbsp tomato purée.
I left it on low for eight hours and served it with mash - NOTE that I broke up the jack fruit with a fork on the side of the cooker before serving as I prefer the texture (it's like pulled meat) but you don't have to
It was AMAZING!
But then I had left over vegan bourguignon - and what do they do in France with left over bourguignon? They make Eggs en Meurette.
Simply heat a couple of ladles of the left over bourguignon sauce in an oven proof dish and when bubbling crack in an egg. Pop it back in the oven or under a grill until the egg is cooked to your preference and serve with griddled bread rub with raw garlic.
Check out what #MusicMick thinks in #TasteCorner
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