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'TURKEY' JACKFRUIT LOADED FRIES

'TURKEY' JACKFRUIT LOADED FRIES
'TURKEY' JACKFRUIT LOADED FRIES

Have you ever seen such a wondrous plate of fries? Think of this as a festive vegan poutine (a Canadian dish made up of french fries and cheese curds topped with a brown gravy...it’s lush). If you’re making ‘turkey’ jackfruit for your Christmas dinner, this is the best possible use of any leftovers. When jackfruit is seasoned like this, it’s absolutely bangin’. Make plenty, it’s gonna be popular.

Ingredients
Method

Ingredients

For the Jackfruit

  • 2 x 400g tins jackfruit in water
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp sugar
  • 2 tsp dried sage
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp dried thyme

For the Gravy

  • 1 tbsp Olive Oil
  • 2 Carrots, peeled
  • 2 Red Onions, peeled
  • 250g Chestnut Mushrooms
  • 2 Cloves of Garlic
  • 1 Leek, washed
  • 2 Celery, washed
  • 3 tbsp Plain Flour
  • 240ml Vegan-Friendly White Wine
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Miso Paste
  • Juice of ½ Lemon
  • 2 Sprigs Fresh Thyme
  • 1 Sprig Fresh Rosemary
  • 240ml Vegetable Stock
  • Pinch Sea Salt & Pepper

To serve

  • Oven chips
  • Dollops of cranberry sauce
  • Vegan mozzarella, cut into small 1cm cubes (we used Violife)
  • Fresh parsley, chopped finely

Equipment

  • Clean tea towel
  • Mixing bowl
  • Baking dish
  • Frying pan
  • 2 x Saucepans
  • Fine sieve

Method

  1. 1.

    Preheat oven to 200℃.

  2. 2.

    Drain the jackfruit and wash the pieces under the cold tap. Pat the washed pieces dry with a clean tea towel.

  3. 3.

    Pour the jackfruit into the lasagne dish. Drizzle the olive oil, salt, pepper, sugar, dried sage, onion powder, garlic powder and dried thyme over the jackfruit pieces and use your hands to mix everything together making sure the jackfruit is well covered in the flavourings.

  4. 4.

    Put the dish in the oven and bake the jackfruit for 40 minutes, turning the jackfruit every 20 minutes. Shred the jackfruit once cooked and set aside.

  5. 5.

    To make the gravy chop the carrots, onions, mushrooms, garlic, leek and celery into large pieces. Heat oil in a frying pan, once hot add the veg in batches. Sauté until golden and caramelised but not burnt. Stir in the flour then cook for 1 more minute, then deglaze the pan (meaning make the sauce by adding wine to the cooking juices) with white wine then turn the heat down low.

  6. 6.

    Transfer to a saucepan and add the soy sauce, miso and lemon, herbs and vegetable stock. Allow to simmer and reduce 20 minutes.

  7. 7.

    Meanwhile, cook your oven chips to the packet instructions.

  8. 8.

    Shred the jackfruit once cooked and set aside.

  9. 9.

    Pass the gravy through a fine sieve into another saucepan. Reduce the gravy a little bit more if needed.

  10. 10.

    Put the oven chips on a sharing plate, layer with the jackfruit, then top with the gravy. Now add dollops of cranberry sauce with cubed mozzarella (while hot, to make sure they melt).

  11. 11.

    Lastly, sprinkle over some fresh parsley and dig in.