This is the first time I’ve cooked with jackfruit but it won’t be the last. This BBQ jackfruit makes a great sandwich filler, side dish or something to bring to a barbecue full of meat eaters where you feel like a left-out loner.
I served this on a soft bread roll alongside a big raw pad thai to make a meal of it.
Ingredients (serves 4 as part of a main)
2 tins of young jackfruit in brine or water
1 yellow onion, thinly sliced
3 cloves of garlic, minced
1½ Tbsp. smoked paprika
1 Tbsp. cayenne pepper
1 tsp. ground cumin
1½ tsp. liquid smoke
1 tsp. yellow mustard
1 Tbsp. apple cider vinegar
1 tsp. vegan-friendly Worcester sauce
2 Tbsp. maple syrup
1/4 cup tomato ketchup
salt and cracked black pepper, to taste
1/2 cup vegetable stock
4 soft bread rolls, to serve.
1. Drain and rinse the jackfruit and trim off the tough part from the individual pieces.
2. Thinly slice the onion. Reserve about two of the thinly sliced sections to use in the slaw later. Mince the garlic cloves
3. In a small bowl, mix together the maple syrup, Worcester sauce, mustard, ketchup, vinegar and liquid smoke.
4. Heat a splash of oil in a pan over a medium heat. Add in the onion and cook for a few minutes until lightly browned. Add in the garlic and cook for a further minute.
5. Add the dry spices and stir in, then add the jackfruit.
6. Tip in the wet seasoning mixture along with the stock. Bring to a simmer and cover, cooking for 20 minutes and stirring occasionally.
7. After 20 minutes, uncover the pan. Using a potato masher, mash the jackfruit until it breaks apart into strings. Alternatively, pull apart the pieces using two forks.
8. Simmer uncovered for a further 10 minutes. If the mixture looks dry, add a little more stock or water.
Wasabi and Avo Slaw
1 cup thinly shredded red or white cabbage
1 small carrot, julienned
small amount of thinly sliced onion, reserved from the above recipe
1 ripe avocado
juice of half a lime
1/4 – 3/4 tsp. wasabi paste
salt to taste
1. Half the avocado and add to a bowl. Add the juice of a lime and mash the avocado well.
2. A little at a time, add the wasabi paste to taste. I like mine quite strong so I added 3/4 tsp. Stir together well.
3. Slice the vegetables and stir in well with the avocado. Add salt to taste.
Lightly toast the bread rolls and spread the slaw on one side. Heap the pulled jackfruit on the other half of the roll and smush them together.