Ingredients
Method
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Olive oil 25.0 ml
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Onion, Brown, Diced 110.0 g
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Oyster mushrooms 150.0 g
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Mushrooms, enoki 150.0 g
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Jackfruit, young, canned in brine and drained 1.2 kg
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Salt 10.0 g
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Pepper 5.0 g
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Cashews, roasted 250.0 g
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Coconut oil, separated 65.0 g
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Water, hot 75.0 ml
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White Vinegar 30.0 ml
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Kale 200.0 g
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Red cabbage 100.0 g
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Carrot, julienned 100.0 g
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Snow peas, julienned 100.0 g
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slices of Sourdough 10.0 x
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Eggs, poached 20.0 x
Preparation
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Method
- In a large frying pan, sauté the onions in a little oil. Once soft add in the mushrooms and the drained jackfruit. Allow to colour slightly then add in the KNORR Korma Paste and fry.
- Pour 1 L water into the pan and simmer for 35 minutes stirring occasionally. (top up water a little if need to)
- Once jackfruit is soft, use tongs or potato masher to break up the pieces, (should resemble pulled meat texture.) Leave the mix a little wet. Set aside ready to use.
- In a food processor, combine the cashew nuts and 40 g of soft coconut oil. Blitz until resembles a butter consistency.
- In a small bowl whisk together, the hot water and KNORR Coconut Milk Powder.
- Take a small pot and add in KNORR Hollandaise Gluten Free Sauce and the above mix. Place on low heat stirring frequently.
- Fill a pot with 2 L of water, add in the white vinegar and allow to boil. Once boiling, poach your eggs until desired.
- In a pan sauté the kale, cabbage, carrot and snow peas with the remaining coconut oil, salt and pepper.
- Now assemble, toast the sour dough before spreading it with cashew butter, top with sautéed kale mix, pulled jack fruit, eggs and the coconut hollandaise. Garnish.
