Hi-Jack Benny
Allow this recipe to pull your tastebuds in every direction with this trending Jackfruit delight.
Cafe/Takeaway
Casual Dining
Vegetables
Eggs
Breakfast & Brunch
Local Favourites
Ingredients per serve
Hi-Jack Benny
−
+
€0.0
Method
Olive oil
/ml
25.0 ml
0%
Onion, Brown, Diced
/g
110.0 g
0%
Oyster mushrooms
/g
150.0 g
0%
Mushrooms, enoki
/g
150.0 g
0%
Jackfruit, young, canned in brine and drained
/kg
1.2 kg
0%
KNORR Patak's Korma Paste 1.05 kg
/g
100.0 g
0%
Salt
/g
10.0 g
0%
Pepper
/g
5.0 g
0%
Cashews, roasted
/g
250.0 g
0%
Coconut oil, separated
/g
65.0 g
0%
Water, hot
/ml
75.0 ml
0%
KNORR Thai Coconut Milk Powder 1 kg
/g
150.0 g
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
700.0 ml
0%
White Vinegar
/ml
30.0 ml
0%
Kale
/g
200.0 g
0%
Red cabbage
/g
100.0 g
0%
Carrot, julienned
/g
100.0 g
0%
Snow peas, julienned
/g
100.0 g
0%
slices of Sourdough
/x
10.0 x
0%
Eggs
/x
20.0 x
0%
/
Method
-
Olive oil 25.0 ml
-
Onion, Brown, Diced 110.0 g
-
Oyster mushrooms 150.0 g
-
Mushrooms, enoki 150.0 g
-
Jackfruit, young, canned in brine and drained 1.2 kg
-
Salt 10.0 g
-
Pepper 5.0 g
-
Cashews, roasted 250.0 g
-
Coconut oil, separated 65.0 g
-
Water, hot 75.0 ml
-
White Vinegar 30.0 ml
-
Kale 200.0 g
-
Red cabbage 100.0 g
-
Carrot, julienned 100.0 g
-
Snow peas, julienned 100.0 g
-
slices of Sourdough 10.0 x
-
Eggs 20.0 x
Preparation
-
Method
- In a large frying pan, sauté the onions in a little oil. Once soft add in the mushrooms and the drained jackfruit. Allow to colour slightly then add in the KNORR Korma Paste and fry.
- Pour 1Lt water into the pan and simmer for 35 minutes stirring occasionally. (top up water a little if need to)
- Once jackfruit is soft, use tongs or potato masher to break up the pieces, (should resemble pulled meat texture.) Leave the mix a little wet. Set aside ready to use.
- In a food processor, combine the cashew nuts and 40g of soft coconut oil. Blitz until resembles a butter consistency.
- In a small bowl whisk together, the hot water and KNORR Coconut Milk Powder.
- Take a small pot and add in KNORR Hollandaise Gluten Free Sauce and the above mix. Place on low heat stirring frequently.
- Fill a pot with 2lt of water, add in the white vinegar and allow to boil. Once boiling, poach your eggs until desired.
- In a pan sauté the kale, cabbage, carrot and snow peas with the remaining coconut oil, salt and pepper.
- Now assemble, toast the sour dough before spreading it with cashew butter, top with sautéed kale mix, pulled jack fruit, eggs and the coconut hollandaise. Garnish.
