Hi-Jack Benny

Name: Hi-Jack Benny
Yield: 10
Ingredients: 25.0ml Olive oil; 110.0g Onion, Brown, Diced; 150.0g Oyster mushrooms; 150.0g Mushrooms, enoki; 1.2kg Jackfruit, young, canned in brine and drained; 100.0g KNORR Patak's Korma Paste 1.05kg; 10.0g Salt; 5.0g Pepper; 250.0g Cashews, roasted; 65.0g Coconut oil, separated; 75.0ml Water, hot; 150.0g KNORR Thai Coconut Milk Powder 1kg; 700.0ml KNORR Hollandaise Sauce Gluten Free 1L; 30.0ml White Vinegar; 200.0g Kale; 100.0g Red cabbage; 100.0g Carrot, julienned; 100.0g Snow peas, julienned; 10.0x slices of Sourdough; 20.0x Eggs

Allow this recipe to pull your tastebuds in every direction with this trending Jackfruit delight.

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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
KNORR Patak's Korma Paste 1.05kg 100.0 g
KNORR Patak's Korma Paste 1.05kg
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Salt 10.0 g
Pepper 5.0 g
Cashews, roasted 250.0 g
Coconut oil, separated 65.0 g
Water, hot 75.0 ml
KNORR Thai Coconut Milk Powder 1kg 150.0 g
KNORR Thai Coconut Milk Powder 1kg
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Unilever Food Solutions

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KNORR Hollandaise Sauce Gluten Free 1L 700.0 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

Eggs

Casual Dining

Cafe/Takeaway

Vegetables

Local Favourites

Breakfast & Brunch

Eggs Benedict

Allow this recipe to pull your tastebuds in every direction with this trending Jackfruit delight.

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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.