I’m a big fan of jackfruit. I’ve made BBQ pulled pork and a jackfruit pot pie. The stringy texture of the young, green jackfruit lends itself well to a meat like texture. I wanted to try and use it as a chicken substitute without shredding it like I did in my pot pie recipe.
The blog turned two the other day! I remember last year I said I was going to remember..well I didn’t! I only realised because Facebook gave me one of those “two years ago today” reminders. I’m a bad blog mum clearly. Anyway, thanks for sticking around and reading this blog for the past couple of years!
- 1 can Young Green Jackfruit in Brine – NEVER IN SYRUP
- 1/2 tsp smoked paprika
- 1 tsp dried basil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup soya milk mixed with 1 tsp apple cider vinegar
- Vegetable oil for frying
For the breading
- 1 cup flour
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried dill
- Reserved 1 cup of soya buttermilk marinade
- 1/2 cup flour
- Mix the soya milk with the apple cider vinegar in a small cup or jug. Set aside for 10 minutes.
- Drain and rinse the jackfruit thoroughly. Using a sharp knife cut away the small spongy triangle piece on each of the jackfruit. If you wish, use the knife to carefully pop out the round seeds.
- Add the jackfruit to a bowl and add the spices and garlic. Mix well with a spoon.
- Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours.
- Carefully drain the jackfruit, reserving the buttermilk mixture.
- Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. In the another bowl add the flour, spices and herbs. Whisk well to combine.
- On a medium heat, heat about 1/2 inch vegetable oil in a large heavy bottomed frying pan or cast iron skillet. When a little flour flicked into the oil starts fizzing immediately the oil is ready.
- Working in stages dip the jackfruit into the flour mixture, shake off the excess then dip into the batter mixture then finally back into the flour before frying each side for 3-4 minutes or until crispy and golden.
- Repeat for all the remaining pieces of jackfruit. Serve hot with your favourite vegan mayonnaise or ranch dressing.
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One of my co-workers recently picked me up two cans of jackfruit at a shop near her house. The first can I immediately made into Minimalist Baker’s BBQ pulled jackfruit. Later on when I was discussing it with my husband I was wondering about other applications for jackfruit as a mock meat.
And so the jackfruit pot pie was born!
For the filling:
- 1 can of Young Green Jackfruit in Brine
- 2 1/2 cups unsweetened almond milk, divided
- 1/2 of a yellow onion, diced
- 2 cloves of garlic, pressed
- 2 bay leaves
- 2 sprigs of rosemary
- 1 tbsp olive oil
- 150g potatoes, diced into small chunks
- 150g carrots, cut into rings
- 1/2 cup frozen peas
For the roux:
- 40g plain flour
- 40g vegan butter
- Reserved almond milk from the cooked down mixture + excess to make up half a pint of liquid.
- 50g puff pastry – I use Jus Rol
- 1 tsp vegan butter, melted
- Drain and rinse the jackfruit. Cut inner fibrous core away and discard.
- Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour.
- Add the garlic, bay leaves, rosemary and 2 cups of almond milk. Turn the heat down to low and cover.
- Simmer for 25 minutes until the jackfruit has softened. Using two forks shred the jackfruit. Add the last half a cup of almond milk.
- Add the carrots, potatoes and peas. Turn the heat up to medium and simmer for another 15 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
- Remove the pan from the heat and using a slotted spoon scoop the vegetables and jackfruit into a large bowl. Strain the mixture through a sieve into a large jug. Reserve the infused almond milk. If the reserved milk doesn’t make up 1/2 pint of liquid add extra almond milk.
- Preheat the oven to 375f.
- Wipe the pan clean and heat the butter on a low heat. Once it’s all melted, stir in the flour.
- Using a whisk, whisk the flour and butter together until it forms a paste that moves away from the sides of the pan.
- Cook for another 2 minutes to cook off any raw flour taste.
- Pour in half of the almond milk and allow the mixture to boil. After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
- Once all the lumps are gone add the other half of the almond milk. Whisk again thoroughly until smooth.
- Remove from the heat and stir in the vegetables.
- Pour the mixture into a deep bottomed casserole dish. Mine was 3 inches deep and 6 inches across. Lightly flour a work surface and roll out the puff pastry into a thin disk, around 7 inches.
- Lay the puff pastry over the dish and press down the sides with a fork.
- Brush the top of the pastry with a bit of melted butter. Cut two little slits in the pastry.
- Cook in the oven for 15-20 minutes or until the top is golden brown.
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