Nasi jagung with BBQ maitake mushrooms and candied jalapeños

Nasi jagung with BBQ maitake mushrooms and candied jalapeños

This recipe for nasi jagung, or corn rice, with BBQ maitake mushrooms and candied jalapeños by Ramael Scully is a vegan feast. Scully uses the Indonesian dish nasi jagung, or corn rice, as the focal point of this intricate recipe.
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  1. Step 1

    Put all the ingredients for the candied jalapeños in a medium saucepan apart from the jalapeños and soy sauce. Bring everything to the boil, then simmer the mixture for 10 mins. Set aside to cool slightly
  2. Step 2

    Add the sliced jalapeños and soy sauce to the vinegar mixture and let them marinade for 3 days
  3. Step 3

    After 3 days, strain the liquid and set it aside. It will be used to glaze the maitake mushrooms later, and can be used again for another batch of candied jalapeños
  4. Step 4

    Place the strained jalapeños in a dehydrator for 48 hours, or until they have a candy-like texture
  5. Step 5

    To make the corn dashi, put all the ingredients in a large pot and bring them to a simmer. Once at a simmer, take the pot off the heat, strain out the stock and then set it aside to cool down
  6. Step 6

    For the nasi jagung base, heat the olive and coconut oils over a medium-low heat. Sauté the shallots, garlic, lemongrass and makrut lime leaves in the oil until they are fragrant, then add the dried corn. Coat the kernels evenly with the aromatics and oil
  7. Step 7

    Slowly add 3 litres of the corn dashi. Simmer until the corn kernels are tender and cooked, around 30 minutes. Set the nasi jagung base aside to cool, and discard the lemongrass and lime leaves before serving
  8. Step 8

    To make the burnt corn husk powder, first heat oven to 200°C/gas mark 6
  9. Step 9

    Rub the vegetable oil onto the corn husks evenly, then roast them in the oven until blackened, about 15-20 minutes
  10. Step 10

    Let the corn husks cool down and then blend them into a fine powder. Mix in the ground yeast flakes
  11. Step 11

    For the corn cream, mix all the ingredients in a Vitamix or other high-powered blender until they form a fine purée
  12. Step 12

    Once ready to serve, prepare a barbecue for grilling the mushrooms
  13. Step 13

    Bring 500g corn dashi to a simmer. Add 1kg nasi jagung mix, and stir to break the kernels of corn down. Add 150g corn cream, the green tomatoes, yeast flakes, fresh or frozen sweetcorn kernels. Stir until the nasi jagung has a risotto-like texture, about 10 minutes. Once the nasi jagung is ready to be served, season it with salt to taste
  14. Step 14

    While the nasi jagung is cooking, grill the maitake mushrooms on the barbecue. Use 2 tbsp of the reserved jalapeño vinegar to glaze the mushrooms as they cook, and grill them until they are golden brown
  15. Step 15

    Serve the mushrooms on top of the nasi jagung, sprinkled with candied jalapeños and dusted with 1 tbsp burnt corn husk powder