BBQ JACKFUIT & TOMATO RELISH

INGREDIENTS

BBQ JACKFRUIT

1 CAN YOUNG GREEN JACKFRUIT

1/4 cup COCONUT AMINOS

2 heaped tbsp coconut sugar

4 garlic cloves, minced

1 tsp ginger, minced

1/2 tsp cayenne pepper

2 tbsp smoked paprika

1 tsp tomato paste

1 tsp olive oil

TOMATO RELISH

2 tbsp olive oil

3 onions, sliced

8 garlic, minced

12 tomatoes, diced

1 tsp ACV

2 tbsp sugar

1 cup water

spices:

2 tsp smoked paprika

1 tsp garlic granules

1 tsp onion granules

1/2 tsp cumin

1/2 tsp coriander seeds, crushed

1/2 tsp mustard seeds, crushed

1/2 tsp nutmeg

4 cardamom pods

1/2 tsp black pepper

1/2 tsp chilli flakes

1 tsp salt

AVO SPREAD

1 AVOCADO, MASHED

HANDFUL FRESH CORIANDER, FINELY CHOPPED

1/4 tsp onion granules

1/4 tsp GARLIC GRANULES

1 TSP OLIVE OIL

SALT AND PEPPER, TO TASTE

TO SERVE:

CUCUMBER, FINELY SLICED

FRESH ROCKET

GOOD QUALITY BURGER BUNS OR SEEDED BREAD

METHOD

bbq jack fruit

add drained jackfruit to a mixing bowl and cover with water. allow to soak for 30 mins.

drain jackfruit and squeeze out most of the excess water. set aside.

IN a separate bowl, combine remaining ingredients. pour over jackfruit.

fold jackfruit until everything is covered with bbq seasoning. refrigerate for at least 1 hour to marinate.

preheat oven to 190C. transfer marinatred jackfruit to baking tray. bake for 30 minutes, stirring after 15 minutes.

Tomato relish

Heat a frying pan to medium heat, then add olive oil. add onions and garlic to heated oil. sauté until soft.

add spices and sauté for 2-3 mins.add tomatoes and sauté for 5 mins.

add ACV, sugar and water. reduce to a low heat and simmer for at least 30 mins or until liquid reduces.

Store relish in an air tight jar or container for up to two weeks. for best taste, leave overnight before serving or at least 2 hours.

AVO SLAW

add mashed avocado to mixing bowl. add onion and garlic granules, olive oil, salt and pepper. mix until completely combined. Add freshly chopped coriander to finish.

NOTES:

feel free to use any bread of your choice! cholla and brioche bread work wonders with this, or a simple sourdough sandwich. maybe even pitta bread? get creative!
here the avocado slaw is very simple. think of it as a base. add some veggies like shredded cabbage and carrots.
the jackfruit can be stored in the fridge in an air tight container for up to 4 days. but it probably won’t last that long, it tastes so good! you can find jackfruit in most supermarkets these days. Try planet organic, sainsbury’s or most Thai supermarket stock it.

BBQ JACKFUIT & TOMATO RELISH

INGREDIENTS

BBQ JACKFRUIT

1 CAN YOUNG GREEN JACKFRUIT

1/4 cup COCONUT AMINOS

2 heaped tbsp coconut sugar

4 garlic cloves, minced

1 tsp ginger, minced

1/2 tsp cayenne pepper

2 tbsp smoked paprika

1 tsp tomato paste

1 tsp olive oil

TOMATO RELISH

2 tbsp olive oil

3 onions, sliced

8 garlic, minced

12 tomatoes, diced

1 tsp ACV

2 tbsp sugar

1 cup water

spices:

2 tsp smoked paprika

1 tsp garlic granules

1 tsp onion granules

1/2 tsp cumin

1/2 tsp coriander seeds, crushed

1/2 tsp mustard seeds, crushed

1/2 tsp nutmeg

4 cardamom pods

1/2 tsp black pepper

1/2 tsp chilli flakes

1 tsp salt

AVO SPREAD

1 AVOCADO, MASHED

HANDFUL FRESH CORIANDER, FINELY CHOPPED

1/4 tsp onion granules

1/4 tsp GARLIC GRANULES

1 TSP OLIVE OIL

SALT AND PEPPER, TO TASTE

TO SERVE:

CUCUMBER, FINELY SLICED

FRESH ROCKET

GOOD QUALITY BURGER BUNS OR SEEDED BREAD

METHOD

bbq jack fruit

add drained jackfruit to a mixing bowl and cover with water. allow to soak for 30 mins.

drain jackfruit and squeeze out most of the excess water. set aside.

IN a separate bowl, combine remaining ingredients. pour over jackfruit.

fold jackfruit until everything is covered with bbq seasoning. refrigerate for at least 1 hour to marinate.

preheat oven to 190C. transfer marinatred jackfruit to baking tray. bake for 30 minutes, stirring after 15 minutes.

Tomato relish

Heat a frying pan to medium heat, then add olive oil. add onions and garlic to heated oil. sauté until soft.

add spices and sauté for 2-3 mins.add tomatoes and sauté for 5 mins.

add ACV, sugar and water. reduce to a low heat and simmer for at least 30 mins or until liquid reduces.

Store relish in an air tight jar or container for up to two weeks. for best taste, leave overnight before serving or at least 2 hours.

AVO SLAW

add mashed avocado to mixing bowl. add onion and garlic granules, olive oil, salt and pepper. mix until completely combined. Add freshly chopped coriander to finish.

NOTES:

feel free to use any bread of your choice! cholla and brioche bread work wonders with this, or a simple sourdough sandwich. maybe even pitta bread? get creative!

here the avocado slaw is very simple. think of it as a base. add some veggies like shredded cabbage and carrots.

the jackfruit can be stored in the fridge in an air tight container for up to 4 days. but it probably won’t last that long, it tastes so good! you can find jackfruit in most supermarkets these days. Try planet organic, sainsbury’s or most Thai supermarket stock it.