'Turkey' Jackfruit Loaded Fries
Have you ever seen such a wondrous plate of fries? Think of this as a festive plant-based 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.
This is an excellent Christmas food idea and a way to feel more festive....whilst eating fries! Haha! We also think it makes a fun plant-based snack to cook with kids!
Serves
Ingredients
For the jackfruit
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>2 tsp dried sage<item-todo-done><item-todo-done>2 tsp onion powder<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>2 x 400g can(s) of jackfruit<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>½ tsp sugar<item-todo-done><item-todo-done>½ tsp dried thyme<item-todo-done>
For the gravy
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>3 tbsp plain flour<item-todo-done><item-todo-done>1 tbsp dark soy sauce<item-todo-done><item-todo-done>1 tbsp miso paste<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>2 red onions peeled<item-todo-done><item-todo-done>250g chestnut mushrooms<item-todo-done><item-todo-done>2 clove garlic cloves<item-todo-done><item-todo-done>1 leek - washed<item-todo-done><item-todo-done>2 celery stick - washed<item-todo-done><item-todo-done>240ml plant-based white wine<item-todo-done><item-todo-done> Juice of 1 lemon juice of<item-todo-done><item-todo-done>2 sprigs of fresh thyme<item-todo-done><item-todo-done>1 sprig of rosemary<item-todo-done><item-todo-done>240ml vegetable stock<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>½ tsp dried thyme<item-todo-done>
To serve
<item-todo-done> oven fries<item-todo-done><item-todo-done>4 dollops of cranberry sauce<item-todo-done><item-todo-done> plant-based mozzarella - cut into small 1cm cubes (we used Violife)<item-todo-done><item-todo-done> fresh parsley finely chopped<item-todo-done>
Before you start
Preheat oven to 200℃ | Clean tea towel | Mixing bowl | Lasagne dish | Frying pan | 2 Saucepans | Fine sieve
Prepare the jackfruit
- Drain the jackfruit and wash the pieces under the cold tap
- Pat the washed pieces dry with a clean tea towel
- 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
- 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
Make the gravy
- 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
- Transfer to a saucepan and add the soy sauce, miso and lemon, herbs and vegetable stock
- Allow to simmer and reduce 20 minutes
- Pass the gravy through a fine sieve into another saucepan. Reduce the gravy a little bit more if needed
- Meanwhile, cook your oven chips to the packet instructions
Assemble the dish and dig in
- 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)
- Lastly, sprinkle over some fresh parsley and dig in