Saturday, 27 October 2012

Ironchef Challenge 3: Sunflower Seed Tart & Red Wine Chilli Jam



I almost didn't do this challenge. I was pretty whacked from a lot of extra time at work, and our weekend was already busy with me at work Saturday morning and knowing we would be out all Sunday. And I desperately needed to get into the garden and plant out all the seedlings. But...I  mulled it over while I was weeding (very therapeutic weeding) and came up with something worthy of a post. We don't eat a lot of mock meats, I don't really see the point, but they certainly have a wow factor these days especially with omnis you want to convert ;) I've used some here, but you could omit it, and use smoked tofu instead.

So the secret ingredients were peppers (chilli), sunflower seeds, and grapes. I decided I wanted to make a chilli jam, and combined the grapes with that in the form of red wine. Hey, it can be in any form right? My initial thought was to have it with vegan cheese and crackers, but then I thought these would make a great canape, so made a mini sunflower seed tart case instead. They came out nutty and perfectly savoury, so anything could go with them really.

For the tart cases
1 1/2 cups sunflower seeds
3/4 cup pumpkin seeds
1 cup plain flower
1 tablespoon garlic oil
1/4 cup sunflower oil
water
sea salt flakes

For the jam
1 long red chilli
red wine (I used 500 ml)
500 gr sugar
approx 50gr jamsetta (follow instructions on back of packet)

For the filling
1 chick*n style fillet
1/4 cup vegan mayonnaise
baby rocket for garnish

Method
In a saucepan combine sugar, chillis, wine, and pectin. Bring to boil, stirring constantly, then turn down to simmer for about 10 minutes. Pour into hot sterilised jars and leave to cool.

For the cases, combine flour, sunflower, pumpkin seeds and oil, with a good pinch of salt flakes. Add enough water to bring together to make a dry dough.
Roll out between pieces of baking paper to about 3mm thick.
Using a biscuit cutter, cut out rounds to fit shallow tart tins. flip into tin and bake 180C for approximately 15 minutes, or light brown and crisp.

Shred the veg chick*n and add mayo and a tablespoon of chilli jam, and combine. Spoon into cooled cases, top with a little more jam, some baby rocket, and a few extra toasted sunflower seeds.

5 comments:

  1. I didn't even think of wine as a grape option (silly me!). A great Iron Chef contribution! I'm glad your weeding time was so productive.

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  2. I've never heard of jamsetta. The tartlets are so cute!

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    Replies
    1. Jamsetta is widely available in Australia as part of the preserving range of Fowlers Vacola. You could just substitute ordinary pectin :)

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  3. I'm so impressed you found the time and energy to make something so classy. Inspiring!

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