The sun is out again and that means another opportunity to dine alfresco. I like to eat outdoors as much as I can, even if it’s a little chilly I’ll wrap up warm and head out to the roof terrace. I’ve been hearing about “pulled jackfruit” for a couple of years now but not being one for meat substitutes I didn’t really take much notice.
Last week we enjoyed one of the hottest days of the year so far (I’m living in hope) and my folks came for lunch. I wanted to make something that wasn’t too fussy so I thought it would be the perfect time to try pulled jackfruit. They LOVED it! There’s a bit of effort involved but seeing my Dad munch down on seconds and thirds made it so worth it!
What you’ll need: (serves 3-5)
- 5 cans of jackfruit in brine
- About 3 tablespoons of BBQ sauce (make sure it’s vegan)
- 1 teaspoon of smoked paprika
- 1 tablespoon of worcestershire sauce
- A little oil for frying
- Preheat the oven to 180°
- The jackfruit comes in a triangular shape. The only part you want are the string, meat-like, pieces. Remove the bottom of the triangle and using a sharp knife carefully cut the top part off. The top part holds the pieces together but it’s a little soft and unpleasant so best to remove. Each part will contain some “eyes” or seeds, carefully remove these. Don’t worry if you think there’s not much “meat” from each piece, there isn’t. Place all of the meat in a colander as you work.
- When finished place all of the jackfruit in a clean towel and strain to remove excess moisture. Place meat in an oven dish and spread it out. Mix over the worcestershire sauce and smoked paprika. Place in the oven for about 15mins just to dry out a little.
- Heat some oil in a frying pan. Remove the jackfruit from the oven and mix with the BBQ sauce. You don’t want it too wet.
- Fry for a couple of minutes and serve in some warm tortilla wraps.
Share and enjoy!