Hi-Jack Benny
Allow this recipe to pull your tastebuds in every direction with this trending Jackfruit delight.
Ingredients
Method
-
Olive oil 25 ml
-
Onion, Brown, Diced 110 g
-
Oyster mushrooms 150 g
-
Mushrooms, enoki 150 g
-
Jackfruit, young, canned in brine and drained 1.2 kg
-
Salt 10 g
-
Pepper 5 g
-
Cashews, roasted 250 g
-
Coconut oil, separated 65 g
-
Water, hot 75 ml
-
White Vinegar 30 ml
-
Kale 200 g
-
Red cabbage 100 g
-
Carrot, julienned 100 g
-
Snow peas, julienned 100 g
-
slices of Sourdough 10 x
-
Eggs, poached 20 x
Preparation
-
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 1Lt 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 40g 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 Sauce and the above mix. Place on low heat stirring frequently.
- Fill a pot with 2lt 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.
