BBQ Jackfruit #MeatFreeMonday

So easy the kids can (and did) make it!


This year I really want to try new foods, and get into a habit of buying and using less meat, we are at the end of February and so far we have cut down our meat intake to 4/5 nights out of 7, compared to the beginning of January when it was probably 13 in 14 nights...and even then it would be something super simple and a little bit boring like jacket potato and cheese or cheesy pasta! So every Monday I am going to share a meat free recipe we have tried, as usual with my recipes, I tend to check out 3/4 of the same recipe around the web and come up with something similar that suits our family. This week's BBQ jackfruit recipe was inspired by Today We Cooked on Instagram, after reading a few more recipes online I tweaked it until I got this...and if your a little bit dubious about the whole jackfruit trend...trust me, it really is an amazing alternative for pulled pork!


What is jackfruit....

Jackfruit is a species of tree in the fig and mulberry family which originated in southwest India, before spreading to other parts of India, southeast Asia, the Philippines, Thailand, Malaysia, and Indonesia.

The trees produce huge green, oblong fruits with a bumpy, fleshy exterior. On the inside, jackfruit contains lots of pale-yellow, plump bulbs, which are edible. A ripe, unopened jackfruit has a strong, unpleasant odor. But the pulp of the opened fruit smells sweet.


When eaten ripe and raw, the taste of jackfruit is sweet and similar to pineapple and mango. The unripe jackfruit, like most tinned versions,  has a more neutral flavor, like a potato, therefore working well in savory dishes as they are able to soak up herbs, spices, and other flavorings making it the perfect alternative to meat in plant-based versions of shredded pork and other meat dishes.


So now you know what you are working with, lets just get on with the recipe....

You will need:

oil of choice
1 tin jackfruit (I found it down the fruit aisle)
1 onion
1 garlic clove
Sprinkle of paprika
1/2 tin water
BBQ sauce (1/4 bottle, or enough to coat all the jackfruit mix)
BBQ flavour rub (I used a spoon or 2 the Nandos sachet, but you could make your own)


Drain the jackfruit and you will be left with your chunks, shred the parts that you can shred and chop the tougher bits, you don't need to throw anything out. Put all the shredded parts into a bowl and add one or 2 spoons of the bbq rub and use your hands to rub it into all of the jackfruit.




Heat the oil in a pan and add the chopped onion, crushed garlic and paprika, once this is soft add the jackfruit and water. Pop the lid on and cook for about 10 minutes, keep an eye on it and add more water if it gets too dry.

After 10 minutes add the BBQ sauce and stir until fully coated, cook for another couple of minutes before transferring to a baking tray and cook in a preheated oven (gas 4) for 30 minutes, check on it every 10 minutes or so and mix it around.

We served ours on top of fries and topped with cheese.



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