Jackfruits Innit

This is how we make the sauce that turns plain old strange-lookin' Jackfruit into 

HELL 

YES!

Tomato paste

Vinegar

Molasses (optional - makes it quite sweet)

Chopped red onion

Salt

Crushed Garlic

Black Pepper

Chillis, chopped

Smoked Paprika

Jackfruit pieces

Brown the onions and jackfruit in a deep drying pan in olive oil (a nt oil would work well too), add the garlic and cook till that's clear but not burnt.

Stir in the sliced or chopped chillis, black pepper and paprika, stir for a few seconds, then mix in the liquid ingredients. Cook till thoroughly mixed and keep tasting. Add more salt if you need to.

Cook gently to a chilled-out bubbling till the jackfruit's taken on all the flavours but is still really juicy.

And that's it. Serve! Either in a messy bun with vegan cheese, with chips, on spaghetti as a kind of jackfruitaise, or over brown rice or in taco shells! Or you could just scoop it up with some fresh-out-the-oven crusty bread...

When a chef comes to stay...

Anyone who's ever read this blog previously or any of Inkymole's blog will have read the words, 'Jed Smith' and 'chef'.
Jed is one of those people that lives for his vocation and has the enthusiasm for his vocation as though it was his hobby, d'you know what I mean?!

Jed is currently grafting hard in our kitchen in preperation of having his own 'pop-up restaurant' at our place at the end of this week, see here.
Thus, he has ended up installed in our kitchen prepping, but because he's taken our space, he has ended up 'having' to cook for the 2 vegan residents everyday!!

So, today we ended up eating this for dinner:

Banana bread with chocolate crumbs!

Then this evening, we had:

Cucumber and coriander summer rolls with a little Vietnamese vinegar dipping sauce.

After this Jed chucked the remains of the dipping sauce into this:

Close-up:

 

 Beet tops and turnip wonton soup.

Then for desert:

 

Fried banana bread with chocolate crumbs and chocolate ice cream! Oh my Gosh! So dirty.

An unusually restful Jed chows down on his soup and contemplates his next move before his evening work begins.

Dinner with Jed is this weekend, June 8th and 9th, there aren't many places left, but if you're interested, please email ASAP.