Food: Pulled jackfruit sandwich

This is a recipe for a very convincing vegan alternative to the popular ‘pulled pork sandwich’.

You’ll need:

  • 1 tin of green jackfruit
  • 1 tin of chopped tomatoes
  • 1tsp sun dried tomato paste
  • 1tbs tomato purée
  • 2 tbs of smoked paprika
  • A splash of Chinese black vinegar
  • 1tsp onion powder
  • 1tsp garlic infused oil
  • 1 tsp liquid smoke,
  • 1tbs apple cider vinegar
  • 1 tsb Dijon mustard
  • 1tbs agave
  • A Spinkle of dried chilli flakes
  • 1tsp chipotle chilli powder
  • 1tbs dried rosemary
  • A sprinkle of muscavado sugar
  • Salt & pepper

 

For the homefries:

  • 4 medium potatoes
  • A glug of olive oil
  • Handful of chopped parsley
  • 1tsp dried rosemary
  • A Sprinkle of paprika salt

 

For the smoked paprika mayo:

  • 3 tbs vegan mayonnaise
  • 1 tsp Dijon mustard
  • 2 tsp smoked paprika
  • A squeeze of lemon juice
  • Salt & pepper

 

Making the sauce is easy. Just place all of the ingredients (minus the jackfruit) into a pot (I used my trusty Dutch oven) and place on the hob on a medium heat. Once it starts reducing and releasing its smoky aroma into the air, take off the heat and set aside. Here’s where you can put the jackfruit in.  To prepare simply drain, place on a chopping board and cut the flesh of the pieces away from the core. Then place into the pot. It should already start to look like the real deal – the flesh of the jackfruit instantly turns stringy, looking uncannily like pulled pork! At this point you could cook the jackfruit and then serve, but being lazy I just left it in the sauce overnight – plus I’m sure by doing this the flavour permeated the whole flesh.

When you’re ready to cook simply place on the hob on a medium heat and stir. The flesh should be starting to flake and have a meat – like texture to it. Continue stirring for roughly 8-10 minutes until the Dutch oven has had time to warm up. If some of the flesh remains un flaked I’d recommend using a masher or a wooden spoon to loosen it up. Again, you could serve it at this point, however (In my opinion) ‘pulled pork’ needs to be put in an oven to bake, thus this has to do the same. Into a preheated oven at 160°C it goes for 30 minutes.

While it’s in the oven you can start preparing the fries element. To do this simply cut the potatoes into wedges (skin on) and parboil in salted water. Then, place the potatoes into a mixing bowl along with a glug of your oil of choice (I used olive oil) toss the potatoes in the oil and sprinkle them with the chopped fresh parsley and dried rosemary. Scatter evenly on a baking tray. Unless you make these in advance you’ll have to use the smaller oven, whilst the pulled jackfruit is cooking. Preheat the smaller oven to 180°C. Once ready, place the homefries in and cook for 30 minutes. Check half way through, making sure they’re browning nicely.

Once the time is up, take both the pulled jackfruit and the homefries out and leave a few minutes to cool slightly. It’s now time to serve. On your plate/platter of choice place a sourdough bun (cut in half) and spread on 1tsp of Dijon mustard. Next, spoon on a pile of the pulled jackfruit. Then a layer of balsamic dressed rocket. Finally, top with some kind of pickle element (I used my homemade lingonberry pickled onions) and the sandwich element is done.

For the fries, simply place in a dish and sprinkle with a pinch of sea salt (I used the paprika salt that my mum made me for Christmas).

You’ll need something to dip the homefries in. Here’s an easy way to make a vegan spiced mayo. Simply squeeze some mayonnaise into a bowl, add mustard, lemon juice and smoked paprika. Mix until it comes together into a smoky and smooth dip. Season to taste.

We served it with a cocktail. I wanted to make an American classic, so we went for a Manhattan. Looking at the back of the cupboards however, it turned out that I had dry vermouth, not sweet vermouth. So I adapted it ever so slightly. To make you’ll need:

  • 2 parts whisky
  • 1 part dry vermouth
  • A dash of simple syrup (I used some homemade brown sugar simple syrup)
  • 2 dashes of bitters
  • A handful of ice
  • 1 Maraschino cherry
  • Some orange peel.

To make, pour the whisky, simple syrup, bitters and vermouth into a cocktail shaker, along with a handful of ice. Twist and squeeze the orange peel around a couple of martini glasses, releasing the oils. Shake and pour into the glasses. Garnish with a Maraschino cherry.

Enjoy!

 

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