Jackfruit Jackfruit Jackfruit
3 ways to cook the fruit made of vegan dreams.
. 3 tbsp Jerk Paste . 1 tin Jackfruit . 1 tsp Bouillon .
Chop up the jackfruit, add to a pan of water (just enough to cover) with 1tsp Bouillon powder and 1tsp of Jerk Paste. Bring to the boil, then simmer for 10 minutes. Mash until the jackfruit is in shreds. Drain off most of the excess liquid, but leave a little in there, add 1tbsp of the jerk paste, stir in well. You can either leave to cool then refrigerate the mixture until you want to cook it for up to 3 days.
Pre-heat oven to 200 degrees. Spread the mixture onto a greaseproof lined oven tray. Check after 25 minutes. The jackfruit is ready when all the water has dissolved and it's starting to take on the texture of pulled meat.
Serve with rice and peas, or as I did with rice and some simple coleslaw on the side. To make the coleslaw: grate half a cabbage, chop up spring onion, add vegan mayo, salt and cracked black pepper.
. 1 tin Jackfruit . 1 sheet of Nori . Pinch of Salt . 1 tsp Lemon juice . 2 tbsp Vegan Mayo .
This was so satisfying to make. If you ever crave a Tuna sandwich then this is so worth a little bit of prepping time. Once made, you can keep in the fridge for up to 3 days.
Chop the jackfruit as before. Add to a pan of water with the Nori sheet and a pinch of salt. Bring to the boil and then simmer for 10 minutes. Mash until the jackfruit is shredded. Drain off all the excess water. Leave in a bowl to cool.
Stir in the lemon juice, mayo and (if you're a fan), sweetcorn. It may need added salt, try it and see for your tastebuds. I served mine with sliced cucumber in a seeded granary roll.
1 tin Jackfruit . 1 tin Coconut Milk . Half a block of Coconut Cream . 4 cloves Garlic . 2 medium Onions . 125g Raw Cashews . 1 red Chilli . 1 tbsp Rose Water . Inch piece of Ginger .
Spices: Turmeric, Cumin, Cinnamon Stick, Cardamom Pods, 1 tbsp Black Onion seeds
This is genuinely one of the most delicious things I have ever made. If you don't have jackfruit or would like to try another ingredient then, sweet potato works really well. Especcially if you roast it in the oven (30 mins on 200 degrees with 1 tbsp coconut oil and a pinch of salt). Then add it to the cooking curry about 5 minutes before the end.
In a pan you want the chopped jackfruit (as before), the coconut milk, chopped garlic cloves, chopped/minced ginger, 1 tsp turmeric, 1tsp cumin, 1 tsp bouillon powder, pinch of black pepper and salt. Bring to a gentle simmer for 10 minutes. Again, you could let this cool and then marinade in an airtight container in the fridge for up to 2 days.
You'll need to prep your other key ingredient: cashews. Again this could be done ahead of time and kept in an airtight container. Pre-heat your oven to 180 degrees, toss the whole cashews in a bowl with some melted coconut oil (1 tbsp), and a pinch of salt and pepper. Roast for 10 minutes. If they need longer then pop back in until they are starting to go a soft brown colour. Leave to one side to cool.
When you want to make the curry, peel the onions and put in the blender until they are minced. Fry these in pan with some coconut oil, the chopped red chilli and the following spices: 6 crushed cardamom pods, 1 cinnamon stick, 1 tbsp black onion seeds. When the onions are nice and soft, add the jackfruit mixture and reduce heat to a very gentle simmer. At this point I add the coconut cream so it starts to dissolve.
After 10-15 minutes of simmering, blitz the cashews in a blender and add to the curry along with the rose water. At this point I remove the cinnamon stick and the cardomom pods if you or your guests don't like encountering these. Season with salt to taste.