Tuesday, 16 June 2015

Pulled BBQ Jackfruit.

1 small red onion, chopped
2 tsp organic butter
1 can 565g Aroy-D jackfruit in brine
1 tsp garlic paste
1 tsp cumin seeds
2 tsp brown sugar
1 tsp chilli paste
1 tsp paprika
300ml vegetable stock
4 tbsp Levi Roots Reggae Reggae Sauce
2 soft rolls

With all the food client work recently, making recipes has taken a back seat, which is fine because I am having so much fun shooting recipes for other people. Last Sunday however, I had a chance to make a recipe I had been intending on doing for quite sometime. Since gradually moving away from meat a few years ago and eventually giving it up all together, I often get asked if I miss it. I was always a big meat eater in the past and an unlikely person to have become pescatarian, but in all honesty once you have moved past the initial phase, your body doesn't give you cravings for things you don’t eat, especially as I gradually phased it out of my diet all together. If nothing more it has made me much more mindful of my diet, aware of what it really means to have a healthy diet and where my food comes from. I enjoy a diet where vegetables are the main component and the nutrition they provide, rather than just placing defrosted peas on the side of the plate trying to figure out if I had had my ‘5-a-day’. I try not to define my diet too much as I feel it sets you up for failure should you change your mind later on, but for the time being I choose to avoid meat, choosing a whole lot of fresh vegetables, sustainable fish and organic eggs instead. Once in a blue moon I will miss meat and it is always the same thing, a blue steak or pulled pork. When I discovered the original recipe for Pulled Jackfruit on MoreVeganBlog, I knew I had to try it and after tweaking it a little, I wanted to share my version here. 

When I saw pulled jackfruit photographs online, it made my mouth water and they looked like a very good alternative. However I approached the recipe with caution, as I often read how amazing certain raw/vegan based alternatives are and am often left thinking this is a disappointing alternative. However pulled jackfruit was really something, the flavour was fantastic and I encourage everyone to give it a try. Jackfruit is a little tricky to find, but I found cans of Aroy-D in a Jamaican market store in my neighbourhood. 

To start, drain your jackfruit from the can and shred it into stringy pieces, it should tear apart quite naturally. Pre heat your oven to 180C. In a pan, heat the organic butter and add your onions, frying for a few minutes until softened. Then add the jackfruit, along with the garlic, cumin, brown sugar, chilli paste and paprika, stir for a minute, allowing everything to be evenly coated. Add the vegetable stock and let it simmer on a medium heat for about 20 mins, until most of it has been absorbed by the water. Pour out onto a baking tray and place in the oven for 10 minutes, remove and mix your Levi Roots sauce with 2 tablespoons of water in a cup and stir, then pour evenly over the jackfruit, moving it a little to ensure everything is coated. Place back in the oven for another 15mins before removing. I served mine in some hard seeded rolls, but I recommend softer bread. It is great with salad and sweet potato fries on the side, or you could use it as a home made pizza topping or Burrito filling with beans, or in your salad.

Serves 2