Maple Pulled Jackfruit
This dish is best served on a bed of brown rice or quinoa alongside your favourite salad. The maple syrup adds a sweetness that balances the spicy harissa (a Tunisian hot sauce) and the aromatic spices.
Yields 3 Servings
- ¼ cup strained tomatoes
- 1 tsp maple syrup
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp of sumac
- 1 20-ounce can young green jackfruit
- 1 onion, diced
- 2 cloves garlic, minced
- salt, pepper to taste
- Combine all the sauce ingredients together in a small bowl and mix until smooth. Set aside.
- Drain and rinse the jackfruit. Chop off the centre (the firm part) and discard. Keep the softer edges.
- Heat one tablespoon of oil in a large skillet over medium heat. Add onion and garlic. Cook for 3-5 minutes until onions are soft and start to caramelize.
- Add the jackfruit and slightly shred it by pressing with a spatula as it cooks. Cook for 5-7 minutes, stirring frequently to make sure it doesn’t stick to the bottom of the skillet. If needed, add 1-2 tablespoons of water to prevent sticking.
- Stir in the sauce and mix well, making sure all the jackfruit is coated. Continue to cook for one more minute.
- Assemble a bowl with your favourite grain and salad. Then top it off with the jackfruit and drizzle with the harrisa dressing.
You can either use store bought or make your own.
- 1 red pepper
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- 1 1/2 tbsp olive oil
- 1 small red onion, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 3 red hot chili peppers, seeded and coarsely chopped
- 1 1/2 tsp tomato paste
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
- Place the pepper in a bowl with hot water and cover for 15-20 minutes.
- Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes.
- Grind the seeds using a mortar and pestle.
- Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and peppers for 10 to 12 minutes, until browned.
- Use a blender or a food processor to blend together the paste ingredients until smooth.
- Store in a sterilized jar in the fridge for up to 2 weeks or even longer.