Why not try new delicious and exotic recipies during lockdown by our Head Chef Prabhakar Kumar? Besides, this recipe is suitable for vegetarians, bringing a tasty twist to a traditional BBQ dish.
SPICED BBQ PULLED JACKFRUIT, KALE, MANGO, GINGER PUMPKIN PURÉE
Servings: 4 pax | Prep Time: 20 min | Total Time : 70 min
1 cup Tomato Sauce
2 tbsp Tomato Purée
1 tbs Molasses
2 tbs Apple Cider Vinegar
1 tsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
½ tbsp Mustard Paste
Salt to taste
400 gms Green Young Jackfruit
1 medium Onion (finally chopped)
1 tsp Garlic (chopped)
2 tbsp Coriander Leaf (chopped)
50 ml Olive Oil
300 gms Kale Leaf (lightly blanched)
1 cup Vegan BBQ Sauce
1 tbsp Antiguan Hot Sauce
Salt and Pepper (for seasoning)
1 tsp Turmeric Powder
PUMPKIN GINGER PURÉE
200 gms Pumpkin
20 gms Ginger
Salt and Pepper
30 ml Olive Oil
500 ml Vegetable Stock
Mixed Micro Greens
VEGAN BBQ SAUCE
Add all ingredients into a small/medium saucepan and whisk together over medium heat. Simmer for 10 minutes. Season as necessary.
PULLED JACK FRUIT
Peel the Jackfruit. Cut into half and remove the centre. Cut into small pieces. In a saucepan, boil water with Turmeric and Salt, add the Jackfruit pieces and cook for 40 minutes or until its completely soft. Strain the Jackfruit and then break all the pieces of Jackfruit with fork until it looks like pulled Pork.
Heat another saucepan, add Olive Oil, add Onion and Garlic. Sauté for a few minutes, add pulled Jackfruit and stir, mix BBQ Sauce, Hot Sauce and Coriander and put aside until cool. Dry kale leaves and place pulled Jackfruit on top, then roll.
In a saucepan put Olive Oil, add Pumpkin and Ginger and sauté for a few seconds, add the Vegetable Stock. Cook for 10 minutes until Pumpkin is soft. Remove from heat and let cool, then blend to purée and strain.
Place 1 tbsp of Pumpkin Purée in middle of plate and spread.
Warm the kale wrapped pulled jackfruit and place in top of spread pumpkin puree.
Garnish with Micro Greens and Mango Slice.