Omari’s jackfruit recipe
For anyone experimenting with a plant-based diet, but missing their normal meaty meals, jackfruit could be a saving grace.
In Omari McQueen’s recipe, slow-cooked jackfruit soaks up all the barbecue flavours and has a texture similar to pulled pork – so you won’t feel like you’re missing out on anything.
BARBECUE JACKFRUIT RECIPE: METHOD:
1. Remove the seeds from the tinned jackfruit and cut any large pieces in half.
2. Heat the oil in a saucepan over a medium heat. Add the chopped onion and cook, stirring often, for five minutes until softened. Add the crushed garlic and cook for another one minute.
3. Add the thyme and jerk spice mix, then stir in the jack ruit, barbecue sauce, chopped tomatoes, vinegar and 150ml w er. When the sauce starts bubble, turn the heat to lo , cover with a lid, and simmer for 30 minutes. Stir the sauce every now and then to stop it sticking to the bottom of the pan.
4. Take the lid off and cook for another five minutes until the sauce has reduced and thickened.
5. Preheat the oven to 220°C/425°FC/Gas 7. Line a large baking tray with baking paper.
6. Spoon the jackfruit onto the lined baking tray. Now the fun bit! Using two forks, pull the jack fruit into strips, so it looks shredded. Add a plash of water to the sauce in the pan and spoon it over the shredded jack fruit until coated. Place in the oven or 15 minutes until starting to crisp at the edges.
7. I like to spoon the jackfruit on top of tortillas, with any spare sauce, and top with chopped avocado, tomato, coleslaw and some fresh coriander. A spoonful of dairyfree creme fraiche and salsa is great too.