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In today’s recipe I’m using one of my favourite fruits to cook with: Jackfruit! This fruit is not particularly aesthetically appealing to the eye, which is why many people would generally walk right past it in many super markets. Others simply don’t know what a Jackfruit is, and have really been missing out on something wonderful! It’s green, prickly with an oblong oval shape, varying in size from small to very big.
It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fibre, fat, protein and has no cholesterol or saturated fats. Raw unripened Jackfruit are perfect to cook with, it absorbs flavours well, and can be used in a variety of ways including curries, pickles, burgers and sliders which I will share with you over the next few weeks. I highly recommend that you place some newspaper on your work area as well as oil your hands and knife when cutting a jackfruit, it does excrete a sticky latex substance which can be extremely difficult to remove.
That been said, it is well worth the time and effort. So here we go, tada da daaa this is my recipe for BBQ’d Jackfruit Sliders!
Preparation: 30 minutes incl. cleaning Jackfruit Cooking Time: 25 – 20 Serves: 4
1 – 2 tbsp (15ml-30ml) olive Oil
1 small Jackfruit cut and cleaned (approximately 3 cups)
1 cup (250ml) Vegan BBQ Sauce
1 tbsp (15ml) brown sugar (for less sweetness reduce to ½ tbsp)
1 tsp (5ml) peri-peri powder (or smoked paprika) (add more for extra heat)
1 tsp (5ml) garlic powder
1 – 2 tbsp (15 -30ml) soy sauce
½ tsp (2.5ml) salt
½ tsp (pepper
2/3 cups water (divided)
This is how:
Peel, wash and roughly shred the Jackfruit, then steam for 5 minutes in a steamer. The Jackfruit should be soft but still firm.
In a medium bowl, toss in the shredded Jackfruit, BBQ sauce, brown sugar, peri peri powder, garlic powder, soy sauce, salt and pepper. Give this a nice good mix and let this marinate for 5- 10 minutes.
Heat a large pan over medium heat, once hot add the oil and marinated Jackfruit – give it a good stir and cook for 5 minutes. Add a ½ cup of water for a further 15 -20 minutes, stirring every now and then (adding the balance of the water in-between). Cook until the Jackfruit is soft and tender. Once cooked remove and keep aside. For a tangy taste add more soy sauce.
2 cups cabbage finely shredded
1 carrot finely julienned
½ cup (125ml) vegan mayonnaise
Season with salt and pepper
In a bowl mix all the coleslaw ingredients together and keep aside.
2 large plum tomatoes washed and diced into small into small pieces
½ cup (125ml) onion finely chopped
¼ cup (60ml) fresh coriander leaves roughly chopped
1-2 green chillies finely sliced into rings
1 tbsp (15ml) vinegar
Season with salt and pepper
In a bowl mix all the sambal ingredients together and keep aside.
4 Vegan Buns of your choice sliced into halves
Fresh coriander leaves to garnish
Let’s assemble these sliders:
Place a good serving of coleslaw on one half of the bun, followed by a generous amount of cooked Jackfruit and top up with a good spoonful amount of sambals. And there we go, the perfect Jackfruit sliders !