| Serves: 4 people | Recipe course: Accompaniesment | Total time (min.): 30 |
For the nuggets:
2 tins young jackfruit pieces, drained
250g stale white bread, roughly torn,
crusts removed
150g plain flour
1 tsp hot smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
¼ tsp ground black pepper
3 tbsp Dijon mustard
2 small garlic cloves
200ml almond milk
Vegetable oil, for frying
For the barbecue sauce:
1 tbsp vegetable oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
4 tbsp dark muscovado sugar
1 tin chopped tomatoes
3 tbsp sherry vinegar
2 tbsp soy sauce
2 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.