Jamaican Jerk Jackfruit
Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Ingredients
Jamaican Jerk Jackfruit
- 1 x pack Bean Supreme Barbecue Jackfruit
- 2 tsp olive oil
- 1 Tbsp Jamaican Jerk spice blend – such as Mrs Rogers Jamaican jerk rub
Steamed Coconut Rice
- 1 ½ cup jasmine rice
- 1 can coconut milk
- 1 ¼ cup water
- 1 teaspoon sugar
Salsa
- 1/2 x fresh mango or tinned if can’t get fresh – diced into cubes
- ¼ red onion – finely diced
- Bunch fresh coriander – rough chopped
- 1 red chilli fresh – remove seeds, finely dice
- 1 ripe avocado – cut into large cubes
Other extras
- 1 x tin black beans (drained and rinsed)
- Spring onion
- Fresh limes
Method
- Cook the rice: combine all ingredients into a pot, stir together until well mixed. Bring to a boil over a medium heat. Cover, reduce heat and simmer for 18-20 minutes until the rice is tender.
- Heat a medium sized fry pan
- Add olive oil to pan and bring to medium heat
- Add jackfruit and 1 Tbsp jerk seasoning. Fry for 4-5 minutes until the spices become fragrant and the jackfruit caramelises, stir frequently.
- Mix all salsa ingredients together in a bowl
- Take the drained black beans and gently heat in a pot or in a bowl in the microwave
- To serve lay a base of steamed rice followed by the black beans and then a generous serve of the jerk jackfruit. Spoon the salsa on the side and garnish with the sliced spring onions and a wedge of lime.
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