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A Travelling Cook: Jackfruit bournignon

Jackfruit bournignon


 Have you ever tried jackfruit? I was looking for something different as an alternative to tofu or beans to make pies (aka puff pastry parcels) for the last Supper Club dinner party. Savoury pies don't seem to be all that big here in Germany. I've been hearing about jackfruit for ages and when I found some at the Asian supermarket in Leipzig I decided to give it a go. According to wikipedia:

 The  jackfruit tree is a widely cultivated and popular food in tropical regions of India, Bangladesh, Nepal, SriLanka, Cambodia, Vietnam, Thailand, Malaysia, Indonesia and the Phillipines. Jackfruit is also found across Africa and throughout Brazil. Jackfruit is the national fruit of Bangladesh. 
Image from here

I bought jackfruit in tins with brine rather than a syrup. Once drained it looks like this:


You can see already some stringy kind of bits that when cooked and shredded, resemble pulled pork. Thus the fruit is a great option as an alternative to meat in vegan dishes. You could use it in tacos, pies, pasta, casseroles...many options! And of course, it can be added to sweet dishes to make pies and cakes. I decided to make jackfruit bournignon. Here is my recipe.

Ingredients

Instructions

  1. Drain and rinse jackfruit
  2. Heat 1 tablespoon of oil and fry the jackfruit on both sides until it is lightly browned. Remove from the pan and place in a bowl. The fruit with come apart and can be shredded.
  3. Add 1 tablespoon of olive oil to a large pot and cook the mushrooms until they start to brown. 
  4. Add the carrots, celery, onion, thyme, salt and pepper  and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. 
  5. Add the garlic and cook for another minute.
  6. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the vegetable stock. 
  7. Return the jackfruit to the pot.
  8. Once the liquid has boiled, reduce the temperature so it simmers for 30 minutes, or until mushrooms are tender and the mix has a stew like appearance.
  9. Sprinkle corn flour into the mix and stir well. 
  10. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste with salt and pepper.
                  


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A Travelling Cook: Jackfruit bournignon

Wednesday, October 8, 2014

Jackfruit bournignon


 Have you ever tried jackfruit? I was looking for something different as an alternative to tofu or beans to make pies (aka puff pastry parcels) for the last Supper Club dinner party. Savoury pies don't seem to be all that big here in Germany. I've been hearing about jackfruit for ages and when I found some at the Asian supermarket in Leipzig I decided to give it a go. According to wikipedia:

 The  jackfruit tree is a widely cultivated and popular food in tropical regions of India, Bangladesh, Nepal, SriLanka, Cambodia, Vietnam, Thailand, Malaysia, Indonesia and the Phillipines. Jackfruit is also found across Africa and throughout Brazil. Jackfruit is the national fruit of Bangladesh. 
Image from here

I bought jackfruit in tins with brine rather than a syrup. Once drained it looks like this:


You can see already some stringy kind of bits that when cooked and shredded, resemble pulled pork. Thus the fruit is a great option as an alternative to meat in vegan dishes. You could use it in tacos, pies, pasta, casseroles...many options! And of course, it can be added to sweet dishes to make pies and cakes. I decided to make jackfruit bournignon. Here is my recipe.

Ingredients
  • 2 cans jackfruit 
  • 3 tablespoons olive/canola oil
  • 2 tablespoons dairy free spread
  • 500 grams mushrooms 
  • 1 carrot, finely diced
  • 1  onion, finely diced
  • 1 celery stick, finely diced
  • 2 cloves garlic, finely diced
  • 1 cup  red wine
  • 2 cups  vegetable stock
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1 tablespoon finely chopped parsley
  • 1 1/2 tablespoons corn flour

Instructions

  1. Drain and rinse jackfruit
  2. Heat 1 tablespoon of oil and fry the jackfruit on both sides until it is lightly browned. Remove from the pan and place in a bowl. The fruit with come apart and can be shredded.
  3. Add 1 tablespoon of olive oil to a large pot and cook the mushrooms until they start to brown. 
  4. Add the carrots, celery, onion, thyme, salt and pepper  and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. 
  5. Add the garlic and cook for another minute.
  6. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the vegetable stock. 
  7. Return the jackfruit to the pot.
  8. Once the liquid has boiled, reduce the temperature so it simmers for 30 minutes, or until mushrooms are tender and the mix has a stew like appearance.
  9. Sprinkle corn flour into the mix and stir well. 
  10. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste with salt and pepper.
                  


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posted by Cate Lawrence @ 2:46 PM   1 Comments

1 Comments:

At October 10, 2014 at 8:25 AM , Blogger Johanna GGG said...

wow that is a really great idea for a pie filling - I've seen jackfruit about online but not sure if I have seen it in shops though I would try min phat or some of the other big asian supermarkets

 

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