Tag Archives: Spicy Jackfruit Salad

Meatless Mondays…

 

 

Why Meatless Mondays?…

Lots of reasons but healthwise I know we should eat more plant-based meals not only for our health but for the environment…But there is so much information that to read, test and digest it takes a while …I have decided to do it in stages as to me it should be a permanent commitment and find some dishes which are equal in taste to what I normally cook.

I have stated many times that I will never be fully vegetarian or vegan as I believe in a healthy balanced diet coupled with exercise…but eating more plant-based meals seems to be the way to go…

What are the best meat substitutes which I have tried and my family like…

1.Jackfruit...Luckily I have a jackfruit tree in my garden which I share with the wildlife predominantly the birds and the squirrels.

Jack Fruit on tree in my garden

My Jackfruit Tree

The first time I tried Jackfruit I did add some pork mince I now don’t and continue to be surprised at how like meat it is in both texture and taste…

https://carolcooks2.com/2020/09/25/fruity-fridays-the-jack-fruit/

2.Lentils

My second Chilli recipe from a friend of mine …Richard and it is his vegetarian chilli…Thank Richard it is very nice. It is Richards recipe with a Thai twist and tasty…

Meat-free Chilli with lentils.

vegetarian chilli with lentils

Ingredients:

  • 1 large onion roughly chopped
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1 tomato finely chopped
  • 3 cloves of garlic
  • 3 chillies
  • 125 gm mushrooms chopped
  • A handful of chopped green beans
  • 100 gm black lentils
  • 1 tbsp each of fish sauce, soy sauce, oyster sauce and sugar
  • Basil Leaves

Then cook as normal ensuring lentils are cooked through.

The instructions are as I received them as Richard obviously knows I can cook…lol

For anyone needing more details then cook as my chilli recipe above but adding lentils instead of the meat. I did add a couple more tomatoes and some kidney beans to Richards original recipe….I also soaked my lentils… he doesn’t as he likes his lentils al dente…

Cooking is all about personal taste and I sometimes just chuck it in the pot and take it from there… That’s how I cook most of the time and TASTE…

Enjoy!

3. Black Beans.

Whether you buy them canned or dried, black beans are a great way to enjoy a high protein meal without meat. If you buy them canned, you can drain the packaging liquid to incorporate into other recipes — or simmer the beans in that very liquid for a rich dish with a built-in sauce. Black beans are of course a delicious component in tacos and burrito bowls, but you can also try blending them up and incorporating them into homemade veggie burgers and creamy dips.

4.Chickpeas.

Chickpeas are one of the legumes which I have used the most over the years…I mean who doesn’t love hummus with some lovely crisp veggies?

But as I am discovering there is so much more including aquafaba which you can use as a substitute for raw egg whites…

store cupboard basics banner

https://carolcooks2.com/2019/09/27/this-week-in-my-kitchen-store-cupboard-basics-part-4-dried-beans-lentils-and-peas/

For more info on using dried peas, beans and lentils please click the link above.

I will, of course, add to this list as I try more different products…it does, of course, depend on what I can purchase here as not all foods as you know are available around the world.

That’s all for today on my first foray into eating more plant-based meals on a Meatless Monday…

If you have enjoyed this post please leave a comment as any tips or comments I love as you all know I just love to chat…Love Carol xx

Fruity Fridays…The Jack Fruit…

 

Welcome to Fruity Friday’s...This week it is the versatile Jackfruit…

You probably all know by now that I love the unusual and unusual food recipes, given that I am ever so slightly quirky, whimsical and often laugh( when) I really shouldn’t…Oops.

Given to coming up with some unusual foods recipes, which even make me baulk at times, however, more often than not and I know the saying ” We eat with our eyes”  is a valid one…But you miss some damn good food and recipes bypassing that bit… just close your eyes and go for it…

One unusual food recipe came about from a request from one of my readers she was looking at alternative food sources and asked me if I had a recipe…

Do I have a recipe???? Haha

I have for you what is called the Wonder Tree… The Jack Fruit which I have growing in my garden here and it is now being touted as a very viable alternative to meat…

Classed as the poor man’s fruit and left to rot in many places it is now being given high priority and getting much publicity…

I spent time in my kitchen recently cooking it… and I don’t mind admitting I was pleasantly surprised how cooking changed the texture drastically…

It is used as an alternative to pulled pork by many and it does indeed look and have the texture …Awesome… cooked before the fruit ripens gives it an entirely different taste and texture to the ripe fruit… It is indeed a wonder Fruit…

Thailand is a major producer of the jackfruit, they are often cut, prepared, and canned in a sugary syrup (or frozen in bags/boxes without syrup) and exported overseas, frequently to North America and Europe. Made into chips which are very moreish …They are also used in various dishes and curries around Asia…

Just be aware that when you find a jackfruit recipe for a savoury dish it means green or raw Jackfruit many recipes do not say this as they wrongly assume that you know this.

Why wonder tree?

This is because every part of the tree has its own use. The fruits are eaten, the leaves are fed to livestock, and the wood is greatly valued for the manufacture of wood products because of its termite and fungus proof properties and the roots are used in natural medicine to treat fevers, asthma and diarrhoea.

How to prepare the Jackfruit… If I am using green Jackfruit like the recipe below then I just take one from my tree, if I want the ripe arils I generally buy them ready prepared.

Those of you who have prepared your own Jackfruit do know that it has a latex sap…

I have heard and quite recently…my lips are sealed…lol, some horror stories when one doesn’t know how to prepare this amazing fruit.

What you need:

An old knife and cooking oil…lots of it…

Firstly, coat your gloved hands and a long, sharp knife with cooking oil. A spray cooking oil works well — to protect against that stubborn latex sap.

Cover the work surface with something disposable….lots of newspaper.

Cut the fruit in half lengthwise and then lengthwise again into quarters; the cut skin and core will release the sap. Re-grease the knife after each cut.

Cut out the solid white core and discard any fibrous filaments around the fruit pods.

If you do get ooze on your hands, don’t worry – just put some oil on your hands, and wash them in warm water, it will be gone in no time!

Easy when you know how…

I also just prefer to oil my hands as when I use gloves they are guaranteed to stick to the latex…I probably don’t oil them enough…But I prefer oiled hands…

I have seen a few recipes lately where raw/green jackfruit is not stated and also the fact that you need to use my steps to cut the jackfruit or you will have latex everywhere.

On the markets here you can buy it ready cooked so the first step is done and all you need to do is then add your aromatics and finish cooking much easier but as I have a tree I needed to learn how to do it with minimal mess.

In Asia, jackfruits ripen principally from March to June, April to September, or June to August, depending on the climatic region, with some off-season crops from September to December, you may also find a few fruits at other times of the year.

My tree in my garden has started to produce fruit and to stop the squirrels helping themselves I will be covering the fruits in plastic bags… But as you can see they are growing nicely and there are a lot of little babies as well.

The jackfruit’s flesh is very sweet and aromatic and tastes like a combination of banana, mango and papaya.

Because of certain similarities in appearance the oval shape and spiky exterior, some people mistake the jackfruit for Durian which is another exotic fruit; however, they are very different fruits.

The ripe jackfruit is eaten as a fruit but unripe jackfruit is prepared as a vegetable. Young jackfruit is used in stews or curries, boiled, roasted; or fried and eaten as a snack. The seeds can also be eaten as a snack after being boiled and then roasted.

Jackfruit is also becoming a popular alternative to meat for vegans, vegetarians and anyone wanting to adopt a healthier lifestyle as when cooked the texture is similar to pulled pork.

Today I will be making a spicy jackfruit salad which in Thai is called Tam Khanun or Tam banun it is made by pounding boiled jackfruit with chilli paste and then stir-frying.

First step over and that was cutting the Jackfruit…I can guarantee if you use an oiled knife and grease your hands the latex doesn’t stick…You do have to keep re-greasing the knife though but any which attached itself came off easily with the cooking oil…

My jackfruit slices are now simmering gently on the stove…

Once they are tender and cooled down enough for me to remove the outer skin I will be doing so…

Ingredients for Tam Kanun:

  • 400 gm green, young Jackfruit
  • 100 gm minced pork (optional) if vegetarian or vegan.
  • 5 kaffir lime leaves
  • 1 tbsp chopped garlic
  • 10 Cherry tomatoes cut in quarters.
  • 3- 6 tsp Chilli paste ( depending on your taste)

To serve:

  • 2 spring onions sliced
  • 5 dried birds eye chillies fried
  • 1 tbsp fried garlic.
  • 1 tbsp coriander

Let’s Cook!

Once cooked drain the jackfruit well, pound in a pestle and mortar and set to one side. I had heard cooked this looks like pulled pork and it does…

Heat a little oil in a pan and fry the garlic until it is nicely browned add the chilli paste and stir-fry for a minute.

Add the minced pork ( if using) and stir-fry until it is cooked 3-4 minutes stirring frequently. Add the tomatoes and the jackfruit stir-fry to combine well add the kaffir lime leaves and remove from the heat.

Serve with sticky rice and the fried garlic, chillies, spring onions and coriander as garnish.

The first time I  made or ate this dish… I was very pleasantly surprised if I hadn’t cooked it and it was put in front of me I would never have known it was Jackfruit…Truly ☺ What do you think??

Tam Kanun Spicy Jackfruit Salad… we all loved it and I would definitely make it again.

The ripe Jackfruit arils (pictured) below are eaten here with sticky rice just pushed into the centre.

They also make lovely ice cream which if you swop the whipping cream for my dairy-free cream it is suitable for vegans.

Jackfruit Ice Cream.

Ingredients:

  • 300 gm of the ripe arils (as above)
  • 10gm sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 120 gm coconut milk
  • 200 gm whipped cream.

Let’s Cook!

Chop the jackfruit and put in a pan with the sugar cook until the fruit turns to a pulp about 30/40 mins depending on how ripe your fruit is. Remove from the heat and allow to cool.

Place the cooled mixture in the blender with the salt, vanilla extract and the coconut milk and blend until smooth… Chill overnight in the fridge.

Next day whip your cream and fold the jackfruit mix into the whipped cream and place in your ice cream maker following their instructions.

If you are not using an ice cream maker then put in the blender and pulse 3 times.

Put into an airtight container and freeze for 6 hours.

Enjoy!

Stop Press! Stop Press! Where and how Jackfruit is sold:

  • Canned in brine – available from larger grocery stores and Asian or Thai supermarkets. Works best in savoury dishes.
  • Canned in water– available from larger grocery stores and Asian or Thai supermarkets. Works for sweet or savoury dishes.
  • Canned in syrup – available from larger grocery stores and Asian or Thai supermarkets. Works best for sweet dishes.
  • Frozen – available from larger grocery stores and Asian or Thai supermarkets. Works for sweet or savoury dishes and is especially great for ice cream or breakfast smoothies.
  • Prepacked (plain or in a sauce) – ready to use packs, perfectly convenient.

And don’t forget any questions or recipes you want me to find for you please ask…
Carol x

Have you enjoyed your read? If so let me know in comments I do love to hear from you it makes my day…

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times and I know many of you are back on lockdown again I just wish everyone would observe the guidelines and then maybe this will all be over far quicker than if we don’t xx

 

Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘J’ for Jelly Beans, Jalapenos, Jack Fruit and Jerky all with a little Jus

Time for the letter J…I am enjoying reading it again myself for the second time. Many thanks to the lovely Sally for rerunning this series…I hope you all enjoy the Letter J….From Jelly Beans to Jalapenos and Jackfruit….xxx

Smorgasbord Blog Magazine

Welcome to the series from Carol Taylor, the wonderful A – Z of Food and I am looking forward to expanding my knowledge of wonderful ingredients across the food groups, spices and herbs over the year.

This week in the A-Z of food it is the letter J

I hope you are enjoying this series of the A-z of food as much as I have the research and writing.

Starting with one of my favourite little sweeties the Jelly Bean…

Jelly Beans are primarily made of sugar with a jelly inside a candy shell…There are some awesome flavours…Tabasco Flavour, Chilli Mango, Marguerita and some beautiful fruity flavours…Cringe-worthy flavours like Earthworm, Earwax and vomit are for me a No No! But I suppose for Halloween revellers they will be on someone’s list…

Jelly:

Depending on where in the world you live Jelly can be a wibbly wobbly fruit jelly made with…

View original post 1,719 more words

CarolCooks2…This week in my kitchen…Chicken feet curry, Thai Vegan Jackfruit Salad…Crispy fried Banana Balls…

Good morning and welcome to my kitchen…My green bananas are not so green any more it looks like smoothies every day, banana bread and a few more Thai snacks made with bananas are on the menu coupled with walking a few more miles…

1

We did distribute some of the green bananas around the neighbours…Yesterday we shared some fish from our pond…In return we were offered ..Yep… Bananas… my son politely declined explaining that we had many of our own ..it caused some mirth and laughter…He arrived home with some soup…Well, it is National Soup Month…The liquid part of the soup/curry was very tasty…The chicken feet, cubes of dried blood we all passed on except for my grandson he loves this curry…he also fully embraces Thai food including chicken feet soup…ซุปเปอร์ขาไก่น้ำข้น…

It is, truly, nature’s super-supplement.

By adding chicken feet to that soup/curry you are upping the ante as regards vitamins and minerals… Chicken feet are comprised of entirely of bones, tendons, and cartilage. I picture your grimaces and groans…

 

I mean, yes it sounds gross. But what our bodies can pull from those feet nutritionally is pure magic. Nutrients are doing a dance in our bowls.

Me… I supp the soup I just don’t suck on the bones…A step too far…

Now for one of my favourite meals…Asian Beef Brisket…

spicy asian beef

Ingredients:

  • 2k Beef Brisket
  • 500ml beef stock
  • 200ml clear honey
  • 400gm shallots cut into quarters
  • 5 garlic cloves, crushed
  • 2tbsp oil…I use coconut oil.

FOR THE SAUCE:

  • 250ml rice wine
  • 70ml light soy sauce
  • 70ml dark soy sauce
  • 100gm fresh ginger finely chopped
  • 2 large red chillies, halved
  • 1tbsp 5 spice powder

FOR THE TOPPING:

  • 3 Limes cut into wedges
  • A handful ( a large) one of fresh coriander chopped
  • 150gm unsalted peanuts/cashews.
  • 2 red chillies sliced.
  • Coconut oil for frying or oil of your choice.

Lets cook!

Heat the oven 140c/120 fan or Gas numero 1.

Heat the oil in a large pan add the shallots and cook 5 mins

Add garlic and cook for a further 1 min.

Add stock and 100ml of the honey stir and cook for another minute.

Mix sauce ingredients together. Put Beef in a large pan and pour on sauce and stock. Cover meat with baking paper and two layers of foil ..put in the oven on the middle shelf and cook for 2 and a half hours. Remove from oven, baste meat well, reseal and cook for a further 2 and a half hours or until meat tender.

I actually do baste more than once during cooking.

Once the meat is cooked remove from oven, Pour juices from meat into a large frying pan and cook on high heat for about 15 mins or until reduced…don’t do a me and let it boil away..mmmm wasn’t popular when all I had to do was watch it reduce…Ooops

TASTE  to check the seasoning and adjust if required.

spicy asian beef

Pour 2 tbsp of the reduced stock over beef and return to oven on 220c for 15 mins…It will now caramelise and crisp the top…lovely.

Lastly, for the topping heat oil in a pan, add nuts and lightly roast…let them cool a little they will very, very hot, chop roughly, mix with sliced chilli and coriander …Put over the top of the meat and add a squeeze or 2 of lime.

Enjoy!

Jackfruit is very popular now in the world of Veganism as when the young jackfruit is cooked it is very like pulled pork as both the colour and the texture changes during the cooking process. Depending on where you live you may not be able to get fresh young jackfruit it is available in cans and I have heard that it is a good substitute for fresh young jackfruit…

I have more fruit this year as since the trees which overhung my garden have been trimmed back my resident squirrels don’t seem to come to this side of the garden…Yet…Or it may be that they just prefer bananas and mangoes at the moment.

Spicy jackfruit salad which in Thai is called Tam Khanun or Tam banun is made by pounding boiled jackfruit with chilli paste and then stir-frying.

First step over and that was cutting the Jackfruit…I can guarantee if you use an oiled knife and grease your hands the latex doesn’t stick…You do have to keep re-greasing the knife though but any which attached itself came off easily with the cooking oil…

My jackfruit slices are now simmering gently on the stove…

Once they are tender and cooled down enough for me to remove the outer skin I will be ready to make the salad.

Ingredients for Tam Kanun:

  • 400 gm green, young Jackfruit
  • 100 gm minced pork (optional) if you are not vegetarian or vegan.
  • 5 kaffir lime leaves
  • 1 tbsp chopped garlic
  • 10 Cherry tomatoes cut in quarters.
  • 3- 6 tsp Chilli paste ( depending on your taste)

To serve:

  • 2 spring onions sliced
  • 5 dried birds eye chillies fried
  • 1 tbsp fried garlic.
  • 1 tbsp coriander

Let’s Cook!

Once cooked drain the jackfruit well, pound in a pestle and mortar and set to one side. I had heard cooked this looks like pulled pork and it does…Or tinned tuna…

Heat a little oil in a pan and fry the garlic until it is nicely browned add the chilli paste and stir-fry for a minute.

Add the minced pork ( if using) and stir-fry until it is cooked 3-4 minutes stirring frequently. Add the tomatoes and the jackfruit stir-fry to combine well add the kaffir lime leaves and remove from the heat.

Serve with sticky rice and the fried garlic, chillies, spring onions and coriander as garnish.

The first time I made this dish… We were very pleasantly surprised if I hadn’t cooked it and it was put in front of me I would never have known it was Jackfruit…Truly ☺

Tam Kanun Spicy Jackfruit Salad… we all loved it.

Talking of bananas I made some banana fritters well I had to didn’t I given that I have so many…They are really easy to make and taste very moreish…

Ingredients:

  • 300 gm of ripe bananas
  • 50 gm of rice flour
  • 50 gm of all-purpose flour
  • A pinch of salt
  • 1/4 tsp baking soda
  • I tbsp sugar
  • Enough oil to deep fry depending on the size of your pan.

Let’s cook!

Mash your bananas and add all the dry ingredients apart from the sugar. Mix well.

Heat your oil…When hot enough to fry then add the sugar this helps to keep the balls crispy.

Using two spoons drop balls of the banana mix into the hot oil…I cooked mine in two batches. Cook until golden brown.

smart

Approx 4-5 minutes.

Enjoy! We ate ours hot from the pan but they are also nice eaten with ice cream…

 

 

Fruity Friday… The unusual Jack Fruit

Fruity Friday's the Jack Fruit (3)

You probably all know by now that I love the unusual and unusual food recipes, given that I am ever so slightly quirky, whimsical and often laugh( when) I really shouldn’t…Oops.

Given to coming up with some unusual foods recipes, which even make me baulk at times, however, more often than not and I know the saying says ” We eat with our eyes” But you miss some damn good food and recipes by bypassing that bit… just close your eyes and go for it…

One unusual food recipe came about from a request from one of my readers who were looking at alternative food sources and asked me if I had a recipe…

Do I have a recipe???? Haha

I have for you what is called the Wonder Tree… The Jack Fruit which I have growing in my garden here and it is now being touted as a very viable alternative to meat…

Classed as the poor man’s fruit and left to rot in many places it is now being given high priority and getting much publicity…

I spent time in my kitchen recently cooking it… and I don’t mind admitting I was pleasantly surprised how cooking changed the texture drastically…

It is used as an alternative to pulled pork by many and it does indeed look and have the texture …Awesome… cooked before the fruit ripens gives it an entirely different taste and texture to the ripe fruit… It is indeed a wonder Fruit…

Thailand is a major producer of the jackfruit, they are often cut, prepared, and canned in a sugary syrup (or frozen in bags/boxes without syrup) and exported overseas, frequently to North America and Europe. Made into chips which are very moreish …They are also used in various dishes and curries around Asia…

Just be aware that when you find a jackfruit recipe for a savoury dish it means green or raw Jackfruit many recipes do not say this as they wrongly assume that you know this.

Why wonder tree?

This is because every part of the tree has its own use. The fruits are eaten, the leaves are fed to livestock, and the wood is greatly valued for the manufacture of wood products because of its termite and fungus proof properties and the roots used in natural medicine to treat fevers, asthma and diarrhoea.

 How to prepare the Jackfruit… If I am using green Jackfruit like the recipe below then I just take one from my tree, if I want the ripe arils I generally buy them ready prepared.

Those of you who have prepared your own Jackfruit do know that it has a latex sap…

I have heard and quite recently…my lips are sealed…lol, some horror stories when one doesn’t know how to prepare this amazing fruit.

What you need:

An old knife and cooking oil…lots of it…

Firstly, coat your gloved hands and a long, sharp knife with cooking oil. A spray cooking oil works well — to protect against that stubborn latex sap.

Cover the work surface with something disposable….lots of newspaper.

Cut the fruit in half lengthwise and then lengthwise again into quarters; the cut skin and core will release the sap. Re-grease the knife after each cut.

Cut out the solid white core and discard any fibrous filaments around the fruit pods.

If you do get ooze on your hands, don’t worry – just put some oil on your hands, and wash them in warm water, it will be gone in no time!

Easy when you know how…

I also just prefer to oil my hands as when I use gloves they are guaranteed to stick to the latex…I probably don’t oil them enough…But I prefer oiled hands…

I have seen a few recipes lately where raw/green jackfruit is not stated and also the fact that you need to use my steps to cut the jackfruit or you will have latex everywhere.

On the markets here you can buy it ready cooked so the first step is done and all you need to do is then add your aromatics and finish cooking much easier but as I have a tree I needed to learn how to do it with minimal mess.

In Asia, jackfruits ripen principally from March to June, April to September, or June to August, depending on the climatic region, with some off-season crops from September to December, you may also find a few fruits at other times of the year.

My tree in my garden has started to produce fruit and to stop the squirrels helping themselves I will be covering the fruits in plastic bags… But as you can see they are growing nicely and there are a lot of little babies as well.

The jackfruit’s flesh is very sweet and aromatic and tastes like a combination of banana, mango and papaya.

Because of certain similarities in appearance the oval shape and spiky exterior, some people mistake the jackfruit for Durian which is another exotic fruit; however, they are very different fruits.

The ripe jackfruit is eaten as a fruit but unripe jackfruit is prepared as a vegetable. Young jackfruit is used in stews or curries, boiled, roasted; or fried and eaten as a snack. The seeds can also be eaten as a snack after being boiled and then roasted.

Jackfruit is also becoming a popular alternative to meat for vegans, vegetarians and anyone wanting to adopt a healthier lifestyle as when cooked the texture is similar to pulled pork.

Today I will be making a spicy jackfruit salad which in Thai is called Tam Khanun or Tam banun it is made by pounding boiled jackfruit with chilli paste and then stir-frying.

First step over and that was cutting the Jackfruit…I can guarantee if you use an oiled knife and grease your hands the latex doesn’t stick…You do have to keep re-greasing the knife though but any which attached itself came off easily with the cooking oil…

My jackfruit slices are now simmering gently on the stove…

Once they are tender and cooled down enough for me to remove the outer skin I will be doing so…

Ingredients for Tam Kanun:

  • 400 gm green, young Jackfruit
  • 100 gm minced pork (optional) if vegetarian or vegan.
  • 5 kaffir lime leaves
  • 1 tbsp chopped garlic
  • 10 Cherry tomatoes cut in quarters.
  • 3- 6 tsp Chilli paste ( depending on your taste)

To serve:

  • 2 spring onions sliced
  • 5 dried birds eye chillies fried
  • 1 tbsp fried garlic.
  • 1 tbsp coriander

Let’s Cook!

Once cooked drain the jackfruit well, pound in a pestle and mortar and set to one side. I had heard cooked this looks like pulled pork and it does…

Heat a little oil in a pan and fry the garlic until it is nicely browned add the chilli paste and stir-fry for a minute.

Add the minced pork ( if using) and stir-fry until it is cooked 3-4 minutes stirring frequently. Add the tomatoes and the jackfruit stir-fry to combine well add the kaffir lime leaves and remove from the heat.

Serve with sticky rice and the fried garlic, chillies, spring onions and coriander as garnish.

This is the first time I have made or eaten this dish… I was very pleasantly surprised if I hadn’t cooked it and it was put in front of me I would never have known it was Jackfruit…Truly ☺ What do you think??

Tam Kanun Spicy Jackfruit Salad… we all loved it and I would definitely make it again.

The ripe Jackfruit arils (pictured) below are eaten here with sticky rice just pushed into the centre.

They also make a lovely ice cream which if you swop the whipping cream for soy milk is suitable for vegans.

Jackfruit Ice Cream.

Ingredients:

  • 300 gm of the ripe arils (as above)
  • 10gm sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 120 gm coconut milk
  • 200 gm whipped cream.

Let’s Cook!

Chop the jackfruit and put in a pan with the sugar cook until the fruit turns to pulp about 30/40 mins depending on how ripe your fruit is. Remove from the heat and allow to cool.

Place the cooled mixture in the blender with the salt, vanilla extract and the coconut milk and blend until smooth… Chill overnight in the fridge.

Next day whip your cream and fold the jackfruit mix into the whipped cream and place in your ice cream maker following their instructions.

If you are not using an ice cream maker then put in the blender and pulse 3 times.

Put into an airtight container and freeze for 6 hours.

Enjoy!

 

And don’t forget any questions or recipes you want me to find for you please ask…
Carol x

Have you enjoyed your read? If so let me know in comments I do love to hear from you it makes my day…

Connect to Carol( Moi)

Blog:https://carolcooks2.com

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Have a lovely week xx

 

 

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