We were recently at Glas for an event hosted by Tenderstem, where the entire menu, expertly created by Chef Malte Half, including the unique ways we can use Tenderstem. These Tenderstem Rillettes were very impressive, and now you can make them at home to enjoy.

Serves 4
Prep time: 20 minutes
Cook time: 30-40 minutes

Ingredients:

• 400g Tenderstem® Broccoli, grated 
• Olive oil
• 400g can of young green jackfruit, drained and rinsed
• 2 tbsp melted coconut oil
• 100g onion (around ½ large onion), diced
• ½ tsp Chinese five spice 
• ½ tsp dried thyme
• Pinch of salt
• ½ tsp onion powder
• 1 tsp nutritional yeast (optional)
• 100g Silken tofu
• 30g cognac (optional)

Method:

1. Pre-heat the oven to 180°C/fan 160°C/gas mark 4. 
2. Toss the grated Tenderstem® Broccoli in a little olive oil in a roasting tray and place in the oven for about 30-40 min, mixing from time to time.
3. Place the jackfruit in a food processor and process until you get a ‘pulled pork’ kind of texture. Toss the jackfruit in a little olive oil and 1 tbsp of the coconut oil, transfer to a roasting tin and roast in the oven for around 15 min until nicely caramelized (add it to the oven while the Tenderstem® Broccoli is roasting).
4. In a pan, heat the remaining coconut oil and gently cook the onion until translucent, around 5-10 min, then add the Chinese five spice, thyme, salt, onion powder and nutritional yeast (if using).
5. Add the tofu, cognac (if using), and onion mixture to the bowl of a food processor. Process until you get a paste and all ingredients are well combined, about 10-15 seconds. Transfer the paste to a large mixing bowl and set aside.
6. Add the pulled jackfruit and Tenderstem® Broccoli to the tofu mixture. Using a spatula, mix until well incorporated. Season to taste with salt and white pepper. Leave to cool completely before placing in the refrigerator.
7. The mixture can be shaped into individual quenelle type servings and enjoyed with bread, crackers etc. 
8. These Tenderstem® rillettes are best served cold, or at room temperature.  They will keep in the refrigerator for up to 5 days.

Note: Here Chef Malte Half has served the Rillette with pickled Tenderstem®, roast potato paper and a black garlic emulsion.