Jack’s wings & fries
SERVES 4
Delicious, breaded jackfruit “wings”, as made famous by Biff’s Jack Shack in London. These are fried until golden and served with crisp chips dressed in a punchy coating of jerk seasoning. As if that wasn’t enough, we’ve given you two delicious dipping sauces to serve alongside.
INGREDIENTS
1 x 560g tin jackfruit
100g high-grade flour
2 Tbsp jerk seasoning or marinade 20g nutritional yeast
Handful of dried thyme and/
or rosemary leaves
1 tsp smoked paprika
2 Tbsp soy sauce
2 Tbsp olive oil
50g panko breadcrumbs
Vegetable oil, for deep-frying
FRIES
4 large potatoes, peeled 1 Tbsp, plus a pinch of salt 4 Tbsp vegetable oil
1 Tbsp jerk seasoning
1 For the Wings, drain and rinse the jackfruit thoroughly, then shred it by squishing it between your fingers and breaking it up into small, stringy strands. Place in a bowl and add the flour, jerk seasoning or marinade, nutritional yeast, herbs, paprika, soy sauce and olive oil and combine everything well. Tip the panko into a separate bowl. Shape the jackfruit mixture into 8 wings, then dip into the breadcrumbs, turning until well coated.
2 For the Fries, preheat oven to 200°C. Cut the potatoes into 1cm fries and tip them into a large saucepan. Cover with water, add a pinch of salt and bring to the boil. Cook for 8–10 minutes, then drain and leave to steam dry. Spread the fries over a baking tray and drizzle with the oil, jerk seasoning and 1 Tbsp of salt. Bake for 30 minutes, shaking the tray regularly to stop the fries from sticking.
3 For the Wings, pour the vegetable oil into the large saucepan so that it comes no more than two-thirds up the side of the pan. Heat the oil to 180°C, or until the oil sizzles around the edges when you dip in a wooden spoon. Lower the wings into the oil in batches and deep-fry for about 1–2 minutes, until dark golden brown. Remove to a tray lined with kitchen paper.
4 Serve the wings with a pile of fries and dishes of each sauce for dipping.
Tip
Scotch bonnet chillies can be substituted with habanero or serrano chillies.