One
of the latest products to appear on our supermarket shelves is
jackfruit, suitable for both vegetarians and vegans. Jackfruit is an
excellent product for those who want a substitute designed to
resemble meat in both texture and taste. It's popularity has grown
because it simulates pulled pork – ideal in the burger and wrap
world!
Jackfruit
– aka jack tree is used a lot in Southern Asian cuisines. Its
fruit is the largest of all trees and can weigh as much as 55kg
(120lb) – 90cm (35”) in length and 50cm (20”) in diameter. It
takes various forms – noodles, chips and then canned for the
“pulled pork” et al or as a sweet fruit in syrup.
Jackfruit
is one of the biggest food trends for vegetarians and vegans – even
meat lovers too. You seriously cannot tell the difference between
pulled pork and the jackfruit version. Added to which it's low in
salt and calories. It contains fibre and potassium so another big
tick.
You
can buy a range of ready to eat jackfruit products – have a look in
the chilled cabinets – you'll find jackfruit pizzas and ready-made
burgers – ideal if you want fast food.
You
can buy jackfruit in various guises. In a can, to be drained, ready
to use or vac packed in a BBQ sauce (among others). I wanted to see
how the jackfruit “performed” and so used a can and then made my
own BBQ sauce.
Here's
the recipe :
BBQ
Sauce
2
tbsp malt vinegar
2
tbsp light muscovado sugar
1
tbsp Dijon mustard
2
tbsp Worcestershire sauce
1
tbsp sweet chilli sauce
100ml
tomato ketchup
75ml
water
Pour
the vinegar into a pan and add the sugar, mustard Worcestershire
sauce, sweet chilli sauce ketchup and the water. Stir together,
bring to the boil and simmer, uncovered for 15 minutes until
thickened. Can be used as a dip with potato wedges too.
Add the drained
jackfruit to the sauce and simmer for 15 minutes.
Serve as a stack
with salsa and mashed avocado.
Photos
up next!
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