This is one of my newest recipes that I have created using Jackfruit. I have been experimenting with jackfruit for a few months now.
What is Jackfruit ?
Jackfruit is slowly increasing with popularity for vegans and vegetarian as it makes a great meat alternative and looks similar to pulled pork. It is quite sweet but once a nice marinate is added to it the sweetness goes down. It is part of the species of mulberry and fig and is quite large in size. However unlike other fruit, jackfruit has to be cooked to be digested easily.
Like other fruit it is high in vitamins and minerals, a good source of vitamin C and vitamin A.
It contains potassium, which help stabilise sodium for those with high blood pressure. Its a good source of calcium, magnesium and manganese. It doesn't contain a massive amount of protein but still has about 2.9g per cup.
1 cup of organic polenta
4 cups of veg stock
salt and pepper
butter 5g or 1 tablespoon
1/4 of a cup of Parma cheese or if vegan then or dairy free use dairy free cheese grated.
Jackfruit BBQ one packet (can be purchased from health food store)
1 cup of red wine
1 tub of tomato paste
3 beetroots chopped small
1 capsicum chopped small
thyme half a teaspoon
1. bring stock to a boil then whisk in polenta slowly. Keep whisking for 20 mins occasionally.
2. Add butter and whisk again and then add then add cheese and whisk again. Set aside of heat
3. In the meantime add beetroot and capsicum to a pot with some olive oil and cook for 10 mins.
4. add jackfruit to pan and cook for 5 mins with veggies. Then add wine, tom paste, thyme, salt and pepper. let it simmer for 5-10 mins
serve on top of the polenta in a bowl
Polenta need to be eaten right away if you leave it to long it goes gluey.