The next recipe in our Feed four for £5 series is barbecue jackfruit, a delicious vegan dish.
One tin of jackfruit
One pack of onions
One tin of tomatoes
Seasoning and from the store cupboard: oil, seasoning, vinegar, sugar, mustard, chilli, garlic and spices of your choice
- Make sure your areas are clean and tidy and wash your hands before you start
- Peel and finely dice the onion. Remember to leave the core on the onion to minimise the effect of your eyes watering
- Finley chop or grate two cloves of garlic
- Drain the jackfruit from the brine (discard brine)
- Put a few tablespoons of vegetable or sunflower oil in a pan
- Add crushed garlic - (dried, fresh or pre prepared garlic prepared will work)
- Add sliced onion and allow to cook until it is soft and caramelised (super sweet, with a golden-brown colour)
- Add the jackfruit and use your cooking utensil to break the pieces down - don’t be afraid to be rough breaking the jackfruit down into a 'pulled texture'
- At this point you can add the seasoning of your choice: salt, pepper, chilli, garlic, any spices
- Add tinned tomatoes and allow to reduce - plum tomatoes are usually cheaper than pre chopped, and you can always break them down with your cooking utensil
- Add grated fresh apple - if you don’t have apples, a pear will also taste amazing
- When the jackfruit is broken down and a string-like texture, add the barbecue sauce and a tablespoon of vinegar
- For an extra sticky finish, you can add a spoon of sugar, syrup or honey
Serving suggestion: serve in a panini, jacket potato, with tortilla chips, pizza topping or as an enchilada filling with rice in a wrap and with cheese. Jackfruit is really versatile and can be used in curries, chillis, jerked seasoning, etc.
This recipe is easy to freeze for a maximum of three months if you make a larger batch.