Jerk Mac & Cheese Balls

Prep: 10 mins

Cook: 40 mins

Easy 

Serves 4-6

 

Ingredients

 

450g Organic Macaroni pasta

½ bottle of Jerk Black Garlic Ketcup

50g Plant butter

50g All Purpose Flour (125g for breading) 

1 cup “(240ml) Organic vegetable stock

3 tablespoons lemon juice

1 tablespoon sweet white miso paste

700ml Unsweetened Coconut milk (6 tablespoons for egg wash substitute)

126ml Coconut oil (egg wash substitute)

1 cup (60g) Nutritional Yeast Flakes

1 teaspoon salt (½ teaspoon for breading)

1 bay leaf

400g Vegan Cheese

1 teaspoon ground black pepper (½ teaspoon for breading)

1 teaspoon smoked paprika  (½ teaspoon for breading)

3 teaspoons garlic powder

3 teaspoons onion powder 

3 tablespoons english mustard 

1 tablespoons apple cider vinegar

1 ½ teaspoon Kosher salt

1 teaspoon Black pepper

1 Brown onion

50g Panko bread crumbs 

4 large Garlic cloves smashed for breading

3 tablespoons (45 ml) extra virgin olive oil

finely chopped fresh herbs, such as parsley, thyme, or rosemary (for breading)

 

Preparation 

 

1. Cook the macaroni in a large saucepan of salted boiling water for 8 minutes. Drain and set aside.

2. Using a small pan, warm the Unsweetened Coconut Milk, onion, garlic and bay leaf until nearly boiling. Remove from the heat, cover and set aside for 10 minutes to infuse the milk.

3. To make a roux: melt butter in a medium saucepan set over medium heat. Once forming, whisk in the flour, salt and pepper then cook, stirring continuously, for 2 minutes. The result will be a paste-like consistency.

4. Strain the milk and discard the flavourings. Gradually, stir the infused milk into the roux until a stiff paste (the roux) consistency is achieved and stir in the Vegan Cheese.

1. Using a High-powered blender mix together the remaining wet and dry ingredients except the panko bread crumbs. 

2. Combine the mixture with the roux made earlier and add 1 ⁄ 2 bottle of Jerk Black Garlic Ketcup.

3. Transfer the Jerk Mac & Cheese mixture into an airtight container and refrigerate for 4 hours.

4. Cut a length of parchment paper long enough to line a baking pan, remove the macaroni mixture from the refrigerator, shape the cold macaroni mixture into 2-inch-sized balls and place on the parchment-lined baking pan, transfer them to an airtight freezer container and freeze for approximately 2 hours.

5. In a separate bowl, whisk Panko bread crumbs with the finely chopped fresh herbs, such as parsley, thyme, or rosemary and the additional salt, smoked paprika, and black pepper in a medium-sized bowl and set aside.

6. In a small bowl whisk the Coconut oil with the unsweetened coconut milk, remove the jerk mac and cheese balls from the freezer and coat evenly before dredging in the breadcrumbs.

7. Working in small batches, fry the balls in oil for 4-5 minutes until golden brown.

8. Once cooked, remove excess oil with a kitchen paper towel and serve immediately with Black Truffle Ackee Mayo.

9. Serve and enjoy!