jackfruit chilli with mexican pesto

IMG_0213.jpg

This was my first time cooking jackfruit… I’ve been wanting to use if for a while now to see what all the fuss was about. The texture is amazing and can really add a new dimension to plantbased dishes like stews, curries, chilli etc. It has the exact texture of pulled pork. Contrary to what I’ve read, it' doesn’t taste exactly like pork but it is thoroughly delicious and it soaks up all the beautiful flavours of the dish.

INGREDIENTS (serves 2)

200g cooked jackfruit

1 can mixed beans

1 can tomatoes

2 cloves garlic

1 bunch coriander

1 teaspoon crushed cumin seeds or cumin

1/2 teaspoon smoked paprika

1/2 teaspoon crushed coriander seeds or dried coriander

pinch cayenne pepper

1 chili

1 shallot

1 large pinch cacao powder

salt and pepper to taste

For the Mexican Pesto

1 large handful frozen peas (defrosted)

1 large handful rocket

1 avocado

1 large handful raw unsalted cashews (soaked for a few hrs if possible)

juice of half a lemon

2 teaspoons jalapeños

half bunch basil

1/4 buch coriander

1 teaspoon nutritional yeast

1 glug extra virgin olive oil

salt and pepper to taste

Great served with brown rice or a baked sweet potato and slaw….

METHOD

Put the rice on

Finely chop the shallot or onion, garlic, chilli and the stalks of the bunch of coriander and sweat in a deep pan until soft add the cumin and coriander seeds and cook for another couple of minutes.

Add the tomatoes the cayenne pepper, paprika and cacao, the beans and the jackfruit and cook for around 20/30 minutes until the jackfruit has absorbed all the flavours. If you can leave to sit and soak up the flavours for a while before serving then all the better!

Meanwhile mix all the ingredients for the pesto together read to dollop on top when the chilli is ready!

emily barker