Chipotle Jackfruit Recipe

Have you even lived until you try jackfruit? This magical fruit can be swapped into a ton of recipes instead of meat, to make easy veggie or vegan alternatives. The bonus is that jackfruit is very low fat, and contains vitamins C, B, potassium, and magnesium to name a few, as well as being rich in antioxidants. Bazinga!

When you open the can (which can be found in Waitrose for around £2.50), jackfruit in water smells like elderflower, and the taste is a little fruity. But once you get it simmering in sauces and spices, it sucks up flavour like a sponge, giving you a beautifully fragrant meat substitute with a pulled pork like texture.

Chipotle Jackfruit

1 can Jackfruit, drained

2tsp rapeseed oil (or any other light oil)

2tsp cumin seeds

2tsp dried oregano

1 dried chilli (1/2tsp chilli flakes)

pinch of sea salt

Chipotle sauce

200g tomato passata

1tbsp chipotle paste

1tsp caster sugar

1tsp white vinegar

2 garlic cloves

1. In a pestle and mortar, small food processor, or with the business end of a rolling pin, bash together the cumin seeds, oregano, dried chilli and salt, then coat the jackfruit in it.

2. Mix all the ingredients for the sauce, then bash the garlic clove so you can peel the skin off but it stays whole, and add that to the sauce mix.

3. Choose a medium saucepan that fits all the ingredients. Add a drizzle of oil and cook the jackfruit with the spices to release the flavours and add some caramelisation.

4. Turn the heat down and add your sauce mixture, place a lid on top and keep at a low simmer.

5. Simmer for 30 minutes (approx.) on a low heat with the lid off to reduce the sauce. Taste for seasoning and shred the jackfruit as much as possible. If your sauce is too thick or has reduced too much you can add a splash of water to loosen it up.

6. Serve with your choice of sides (like our guac from earlier in January!)

Have you tried jackfruit yet? What did you think?

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