Big Zuu Meats The Vegetarian Butcher
The Vegetarian Butcher is partnering with Big Zuu to host the meatiest vegan supper club yet
To celebrate all who have come so far this Veganuary The Vegetarian Butcher teamed up with self-taught chef and grime artist, Big Zuu, to invite you to a unique plant-based dining experience: The Cluckin' Good Supper Club.
You’ll get the chance to indulge in a tasting menu developed by Big Zuu himself which will include a variety of recipes using The Vegetarian Butcher’s plant-based meats.
This exclusive, intimate event will take place at Prince of Peckham, London, on Monday 7th February 2022 at 18:00 and 20:30. To bag yourself a seat at this intimate, vegan dining experience, head to Eventbrite to purchase a ticket for £10 – with all proceeds going to Young Urban Art Foundation.
Granat Soup from Big Zuu's Big Eats
Self-taught check Big Zuu loves his food. We love our meat (of the future). Together - along with Big Zuu's mum, his mentor and main inspiration - we're showing the world that through our food revolution, it's plant-based that tops the list when it comes to pleasing taste buds.
Taste, texture, tenderness. Pure satisfaction - it's all in our new meat. Grab a fork.
Big Zuu’s put a vegan spin on one of his mum’s recipes. See how it all comes together, and whether it passes the taste-test. Something tells us it just might…
Prep time: 20min
Cook time: 1hr
2 packs of The Vegetarian Butcher – What The Cluck
1 tbsp of All Purpose Seasoning
8 spring onions, finely sliced
2 tbsp vegetable oil
1 onion, diced
2 clove garlics, sliced
2.5 cm piece fresh root ginger, peeled and grated
200g tomatoes, diced
2 bay leaves
3tbsp tomato paste
340g smooth peanut butter
1-2 Scotch bonnet chillies, depending on how hot you like it, pricked
4 Vegetable stock cubes
salt and black pepper, to taste
handful of peanuts
handful of coriander, roughly chopped
4-6 spring onions, sliced
1. Add the What The Cluck packs to a saucepan and cover with 800ml water, then stir in the all purpose seasoning and half the spring onions. Bring to the boil and simmer for 30 minutes.
2. Meanwhile in a large saucepan, add the oil and brown the onion over a medium heat for 10 minutes before adding the garlic and ginger. Further 2 minutes, until the vegetables are starting to soften.
3. Fry until fragrant, then add the tomatoes and the rest of the spring onions and cook for a further 5 minutes.
4. Add the bay leaves and tomato paste and cook for 1 minute or so. Finally, stir in the peanut butter, scotch bonnets and stock cubes, season and still well to combine.
5. Add the cooked chicken and 600ml of the stock from the pan. Simmer for 15-20 minutes until thickened, then serve topped with the peanuts, coriander and spring onions.