Jackfruit salad with capers, apple and parsley

I do tend to serve jackfruit hot, as in the recipes we’ve published before, but it’s great as a salad ingredient too!
So this time I’ve paired it with salty sharp capers, sweet apple and lovely fresh parsley.
There’s a little bit of pickled gherkin too, and a simple dressing made from unsweetened soy yoghurt and Dijon mustard.
It’s a very moreish salad with great textures! We’ll be eating it for work lunches, with some of our gluten free pittas and a simple salad of carrot, cabbage and sugar snap peas dressed with lemon juice. Yum!


Jackfruit salad with capers, apple and parsley. With gluten free pittas!

makes 4 servings

1 tin of young green jackfruit in brine, cut into bite sized pieces (500 g tin, 365 g drained weight)
3 tbsp capers, chopped. Use either the little type or the larger caper berries, either is good. Rinse them if they are the ones packed in salt
1 apple, peeled and chopped
15 g parsley, chopped
2 tbsp chopped sweet pickled gherkin
120 ml plain unsweetened soy yoghurt, or use vegan mayo
1 tsp Dijon mustard

Put the vegetables, fruit and herbs in a medium sized bowl as you chop them. Add the soy yoghurt and mustard and gently mix everything together until well combined.
The capers should season the salad so you won’t need to add salt.

By E.


Hoisin jackfruit

So this is one of the new recipes we created for the Mark Leckey exhibition opening!
The hoisin sauce is so full of flavour, it rather took us by surprise as it’s such a simple easy recipe! The sauce goes beautifully with the jackfruit, the strands of the young fruit separate and give a great texture, and soak up the sauce very well.
A couple of people (who hadn’t realised the food was vegan) told us how lovely they thought the duck was!
We served it in tiny sandwiches, the ‘bread’ being made of white rice, cooked until sticky, mixed with tapioca flour and rolled out like a dough. It’s rather faffy, but worth doing if you’d like to impress with a cute canape!
Otherwise, enjoy it with rice or noodles and stir fried vegetables.
To be honest, and this is slightly embarrassing, the first time we made it we ate it scooped out of a bowl with crisps…


Hoisin jackfruit rice sandwiches, so cute! (With black eye bean tortilla cups on the left)

makes 4 servings as a main meal, or around 50 tiny sandwiches

for the hoisin sauce
3 tbsp salted fermented black beans
6 tbsp dark brown sugar
3 tbsp water (or the liquid from the beans if using tinned as we did. We’ve tried it both ways and they’re equally good)
2 tbsp tamari
4 tsp apple cider vinegar
1/2 tsp Chinese five-spice powder
1 tsp tahini or sesame paste
1 tsp dried ramsons, or 1 clove garlic finely chopped
then the jackfruit
1 x 565 g tin jackfruit, 300 g drained weight, cut up a little so the strands separate (or cut a little smaller if you’re making the rice sandwiches)
for the rice sandwiches
350 g long grained white rice
2.5 tbsp tapioca flour

First cook the rice. Rinse it, but not too much. You need the starch for this recipe.
Cook as you usually would or as the packet instructions. I use a rice cooker. If there is liquid left after cooking, drain it away.
Cool slightly, and then mix in the tapioca flour. It’s much easier to use your hands in order to distribute it properly, but it is rather messy!
While the rice is cooking make the hoisin jackfruit.
Put all of the sauce ingredients in a small saucepan, mix well and bring to a simmer. Turn the heat down. Cook, stirring often for 4 minutes. The sauce should thicken slightly. Fold the jackfruit into the sauce, and then cool. Or eat immediately if you’re not making the canapes!
The jackfruit does soak up the sauce nicely if left, but it’s good straight away too.
Now for the rice sandwiches… Preheat the oven to 220 degrees c.
Line a large tray with baking paper. Lay a new piece of baking paper on your surface.
Add 1/4 of the rice mixture and squash it together. Wash your hands, they will be very very sticky. Cover the rice with clingfilm and roll it out to 1 mm in thickness. Cut, preferably using a pizza wheel, into 3 x 4 cm rectangles, and then cut each one on the diagonal to make triangles. Carefully transfer each piece to the prepared tray and then bake for ten minutes.
Transfer to a rack to cool, and repeat (with new baking paper on your surface and clingfilm to cover each time) until you’ve used all of the rice mixture. Remember to get the rice triangles into the fridge as soon as possible.
To assemble, put around 1/2 to 1 tsp of jackfruit onto a rice triangle and then top with another one. Repeat…

By E. and A.


Creamy curried Jackfruit

Jackfruit is a really interesting ingredient! I’ve never used it fresh (it’s prohibitively expensive round here if you can get it at all…), but the tinned young green jackfruit in brine has a mild flavour and a great texture.
There are lots of recipes around using it for vegan pulled ‘pork’, which is really delicious, but this time I really fancied trying a rich, creamy curry in the style of a korma or pasanda.
The sauce is gorgeous, mildly spiced and very rich! So I’ll be getting 4 servings out of this, although it would be very easy to eat it in 2…
I’ll be having it for work lunches with a rice salad full of lots of veggies, lime and coriander. It’s definitely worth experimenting with jackfruit if you haven’t already, the texture is great and it picks up flavours beautifully. A while ago I made a simple stew with jackfruit, mushrooms and carrots which was lovely, and one I think I should revisit!
Just make sure not to buy the ripe jackfruit in syrup, that would not be good in a savoury recipe…


Creamy curried jackfruit

makes 4 servings

1 large tin of young green jackfruit in brine, drained (280 g when drained), cut into small wedges
8 cherry tomatoes, chopped (or 2 regular sized tomatoes) including juice and pulp
2 tsp oil
1/4 tsp ground cumin
1/4 tsp ground cassia
1/2 tsp ground coriander seed
1/4 tsp ground fennel seed
1 bay leaf, ground (or put it in whole and remember to remove it before serving)
4 cardamom pods, seeds only, crushed
1 tsp grated fresh turmeric, or 1/4 tsp powder
2 tbsp grated fresh ginger
1/4 tsp asafoetida
1 tbsp dried methi (fenugreek) leaves
4 tbsp ground almonds
1 tbsp tomato paste
200 ml coconut milk
2 tbsp fresh coriander, chopped (or use frozen, as I did this time. It’s not as nice as fresh but it’s pretty good)

Heat the oil in a high sided frying pan (with a lid) or saucepan on a medium low heat. Add the cumin, cassia, coriander, fennel, bay and cardamom. Cook, stirring all the time for 1 minute.
Add the tomatoes, turmeric, ginger, asafoetida and methi and cook for a further 3 – 5 minutes, stirring often, until the tomatoes have started to break down.
Next add the tomato paste, almonds and jackfruit and give everything a good stir. Mix in the coconut milk and simmer gently, covered, for around 15 minutes.
As the jackfruit heats through it will soften, and with a little pressure from a wooden spoon, some parts of the fruit will separate into strands. Sprinkle the coriander over the top.

By E.