Easiest Way to Prepare Quick Jacob's Supper

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Jacob's Supper. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Jacob's Supper, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jacob's Supper delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jacob's Supper is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Jacob's Supper estimated approx 1 hour.

To get started with this recipe, we have to prepare a few ingredients. You can cook Jacob's Supper using 30 ingredients and 6 steps. Here is how you cook that.

‘No Meat May’ challenges people to eliminate meat from their diets for 31 days with the aim of creating a healthier planet, healthier people, happier animals and enough food for everyone. I’ve taken two fairly bland (yet nutritious) ingredients, lentils and cauliflower and rummaged through my spice drawer for the most aromatic spices I could find from the Sunda Islands in Indonesia to Java, Japan, China, Sri Lanka, India, Iran, Iraq, Syria and Egypt and then thrown in the delightful seaweeds I picked from the rocks on the south coast of England and a few leaves from the bay in my garden to fire up the dish. Cauliflower is actually a flower and is believed to originate from Cyprus in the 12th century. Its name is derived from caulis (cabbage) and flōs (flower). Instead of doing what us Brits normally do to cauli i.e. cook it to death then drown it in cheddar cheese sauce and bury it at the bottom of Sunday lunch, I have tried to give it some dignity and baked it in the oven in the most exotic spices I could find. Lentils are the oldest pulse crop known to man. Lentil artifacts have been found dating back to 11,000 BCE. They are considered to be a poor man’s food but for me they are colourful jewels that add a wonderful earthiness to a dish and are a far healthier option than rice or potatoes. This combination of wild flavours (Baharat meets Shichimi Togarashi) adds depth and spice to the cauli and lentils and hopefully creates a fulfilling and tasty plant based dish.

Ingredients and spices that need to be Prepare to make Jacob's Supper:

1. 1 cup lentils
2. 1/2 onion sliced
3. 2 cloves garlic, sliced
4. 2 chillies, deseeded and sliced
5. 5 curry leaves
6. 2-3 bay leaves
7. 1 tsp turmeric
8. 1 tsp chilli powder
9. 1 tsp mild curry powder
10. 1 tsp salt
11. large pinch fenugreek seeds
12. 1/2 cinnamon stick
13. 1 kokum (dried mangosteen)
14. 1/2 cup coconut milk
15. 1 cauliflower
16. Spice rub:
17. 2 tbsps dried seaweed – I used aonori, dulse or toothed wrack
18. 2 tsps white sesame seeds
19. 1 1/2 tsps yuzu peel
20. 1 tsp black sesame seeds
21. 1 tsp Aleppo pepper flakes
22. 1 tsp dried garlic
23. 1 tsp poppy seeds
24. 1/2 tsp Szechuan pepper
25. 1/2 tsp cubeb pepper
26. 1/2 tsp orange salt
27. 1/2 tsp gunpowder spice
28. 1 1/2 tbsps sesame oil
29. 1 tbsp tamari (or soy sauce)
30. 1 tsp truffle of the sea (optional)

Steps to make to make Jacob's Supper

1. Preheat oven to 200 degrees C. Thoroughly wash the lentils in several changes of water. Add fresh water to cover and leave for half an hour. Blanch the cauliflower in boiling salted water for 5 minutes. Drain in a colander until all the water has evaporated. Cut off the leaves and part of the stalk and set aside.
2. Drain the water from the lentils. Add the lentils to a large pan along with the onion, garlic, chillies, curry leaves, bay leaves, turmeric, chilli powder, curry powder, salt, fenugreek seeds, cinnamon and kokum. Cover the lentil mix with 2 cups of water and bring to the boil. Stir, place a tight lid on the pan and boil for 15 minutes.
3. Add the coconut milk to the pan with a cup of water and boil for another 15 minutes until the lentils are soft. Remove the leaves, cinnamon and kokum. Set aside with the lid on.
4. Whilst the lentils are cooking, blend all the dry spice rub ingredients then stir in the sesame oil and tamari sauce.
5. Smother the cauliflower with the spice paste and bake in the oven for 20 -30 minutes depending on size of cauliflower until cooked through but not too soft.
6. Serve a slice of cauliflower on a bed of the lentils and top with a sprinkling of truffle of the sea.

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