Hi-Jack Benny
Let this trendy jackfruit twist on the classic benny, paired with a wickedly creamy hollandaise, tantalise your tastebuds in every way.
Ingredients
The Jack
-
Olive oil 25 ml
-
Onion, diced 110 g
-
Oyster mushrooms 150 g
-
Mushrooms, enoki 150 g
-
Jackfruit, young, canned in brine and drained 1.2 kg
The Cashew Butter
-
Cashews 250 g
-
Coconut oil, separated 40 g
The Sauce
-
Water, hot 75 ml
The Eggs
-
Eggs 20 x
-
White Vinegar 30 ml
The Veg
-
Kale, julienned 200 g
-
Red cabbage, julienned 100 g
-
Carrot, julienned 100 g
-
Coconut oil, separated 25 g
-
Pepper 5 g
-
Salt 10 g
To Serve
-
slices of Sourdough 10 x
Preparation
-
The Jack
- In a large frying pan, sauté the onions with a little olive oil. Once soft, add in the mushrooms and jackfruit. Cook until slightly coloured, then add in KNORR Korma Paste and fry.
- Add 1 litre of water into the pan and simmer for 35 minutes, stirring occasionally. Top up the water, if needed.
- Once the jackfruit is soft, use tongs or potato masher to shred the pieces until it resembles the texture of pulled meat. Leave the mix a little wet and set aside.
-
The Cashew Butter
- In a food processor, blitz the cashews with 40g of coconut oil until it reaches a buttery consistency.
-
The Sauce
- Whisk together the 75ml of hot water and Knorr Coconut Milk Powder. In a small pot, combine the coconut milk mix with Knorr Hollandaise Sauce and heat on low, stirring frequently.
-
The Eggs
- Fill a pot with 2 litres of water, add the white vinegar and bring to boil. Poach eggs.
-
The Veg
- Sauté the kale, red cabbage, carrots and snow peas with 25g of coconut oil, salt and pepper.
-
To Serve
- Toast a slice of sourdough, then spread with cashew butter. Top with sautéed veg, pulled jackfruit and poached egg. Drizzle with coconut hollandaise.
