Hand Blenders
For the nuggets:2 tins young jackfruit pieces, drained250g stale white bread, roughly torn,crusts removed150g plain flour1 tsp hot smoked paprika½ tsp garlic powder½ tsp onion powder1 tsp salt¼ tsp ground black pepper3 tbsp Dijon mustard2 small garlic cloves200ml almond milkVegetable oil, for fryingFor the barbecue sauce:1 tbsp vegetable oil1 onion, peeled and roughly chopped2 garlic cloves, peeled and roughly chopped4 tbsp dark muscovado sugar1 tin chopped tomatoes3 tbsp sherry vinegar2 tbsp soy sauce2 tsp Dijon mustard
1 - Add the torn bread to the mini chopper bowl of your Triblade System Hand Blender and pulse until you have fine crumbs. Remove to a bowl and reserve.2 - Into the same mini chopper bowl (there is no need to wash the bowl), add the flour, herbs and spices and seasonings. Pulse together and reserve in a bowl.3 - Add the mustard, garlic and almond milk to the goblet of your Triblade System and blend thoroughly, using the blending wand attachment. Remove the mixture to a bowl and reserve.4 - Dip each piece of jackfruit into the spiced flour, followed by the almond milk mixture and then finally the breadcrumbs. Repeat with the rest of the jackfruit.5 - Heat the oil in a large pan over a medium heat, until a piece of bread dropped in turns golden.6 - Fry the jackfruit nuggets in batches until golden brown and remove to drain on kitchen paper. Keep warm in a low oven.7 - For the barbecue sauce, heat the oil in a saucepan over a medium heat and add the onion and the garlic. Sweat the vegetables for a few minutes, until they are beginning to soften, but not gain colour.8 - Add the remaining ingredients to the pan and bring to a simmer. Simmer for 5 minutes and remove from the heat.9 - Once the mixture is cool blend until smooth using the blending wand attachment on your Triblade System. Serve with the jackfruit nuggets.