Let me introduce you to something that will change your VEGAN life forever …
*Imagine Drumrolls here*
*Imagine Drumrolls here*
Jackfruit
You might have heard of Jackfruit before – it’s been (literally) in everyone’s mouth for a few months now.
And let me tell you, it’s a true wonder fruit!
And let me tell you, it’s a true wonder fruit!
Believe it or not - this is Jackfruit!
Originally from south-west India, Jackfruits are big (up to 3ft long & 100 pounds in weight!)
green, slightly “bristly” fruits bearing very fair-yellow meat-like flesh.
green, slightly “bristly” fruits bearing very fair-yellow meat-like flesh.
It’s low in calories (100g make about 95 cal) and a great source of Vitamins A, C,
Potassium, Iron, Calcium, Zink, Niacin & many more. A true health-powerhouse!
Potassium, Iron, Calcium, Zink, Niacin & many more. A true health-powerhouse!
While it can be cooked in a sweet (mostly ripe Jackfruits in syrup are used for this, as they tend to have a sweeter taste)
as well as savoury (mostly young Jackfruit with a more “neutral” taste & in Brine are used for this), we want to introduce you to
a meat-replacement recipe today – my very own variation of:
as well as savoury (mostly young Jackfruit with a more “neutral” taste & in Brine are used for this), we want to introduce you to
a meat-replacement recipe today – my very own variation of:
Chick-un Jackfruit Nuggets (with Rice Paper skin!)
For 10 – 12 Nuggets you’ll need:
• 1 can of young Jackfruit in Brine
(such as Chef's Choice Young Green Jackfruit in Brine / ca. 300g drained)
• 2 Vegetable Stock Cubes
• 400ml Hot Water (from Kettle is fine)
• Pinch of Salt, Pepper, Smoked Paprika & any other spices you fancy
• Rice paper (such as Banh Trang 22cm / 400g)
• 2 Tablespoons of Vegetable Oil
• 1 Pack of Seasoned Corn Coating
(we used Santa Maria Latin American Kitchen: Colombian Crunchy Chicken Bites Seasoned Corn Coating
– yes, it’s quite a mouth full!)
(such as Chef's Choice Young Green Jackfruit in Brine / ca. 300g drained)
• 2 Vegetable Stock Cubes
• 400ml Hot Water (from Kettle is fine)
• Pinch of Salt, Pepper, Smoked Paprika & any other spices you fancy
• Rice paper (such as Banh Trang 22cm / 400g)
• 2 Tablespoons of Vegetable Oil
• 1 Pack of Seasoned Corn Coating
(we used Santa Maria Latin American Kitchen: Colombian Crunchy Chicken Bites Seasoned Corn Coating
– yes, it’s quite a mouth full!)
In a pot or heat-proof bowl, dissolve the stock cubes in the hot water. Drain the Jack-fruit and add to the stock mix.
Leave ideally over night, but for a minimum of 20 min. for the Jackfruit to soak up the flavour.
Leave ideally over night, but for a minimum of 20 min. for the Jackfruit to soak up the flavour.
Drain the Jackfruit from the stock & gently press it to remove excess liquid.
They should not be dripping wet, but juicy-moist is good!
They should not be dripping wet, but juicy-moist is good!
Add the salt, pepper, smoked paprika – and any other spices you may fancy
(such as garlic & onion granules or Chinese 5-spice) to the Jackfruit and set aside.
(such as garlic & onion granules or Chinese 5-spice) to the Jackfruit and set aside.
In a big bowl or a slightly bent plate (with a bigger diameter than your rice paper) place the first rice paper disk flat on it
and add some warm (not hot, as they will dis-solve otherwise!) water to cover it.
After roughly 30-45 sec. the rice paper will become “flappy” – take it out of the water & place on a fresh plate.
Add a golf-ball size amount of Jackfruit on top & drape the rice paper around it – don’t be shy to squish!
Little holes in the rice paper are fine, as long as the Jackfruit is con-tained. Repeat until you used up all the Jackfruit “filling”.
Pre-heat the oven at 200 degrees Celsius before you mix the Oil with the Corn Coating and carefully coat the nuggets with it.
Bake in the oven for 20 – 25 min.
I look forward to see your re-creations of this!
Enjoy
!!!
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy