Peri Peri Loaded Juck Fries (Jackfruit)
Peri Peri Loaded Juck Fries (Jackfruit) 34

Ever tried loaded jack fries? This delicious dish is made using jackfruit, fries, peri peri hot sauce - delivering a scrumptious and super filling all round munch that will blow your mind! The dish is completely plant based.

Pre Time And Cook time

Prep Time: 10min
Cook time: 10min



ingredients:
    Jackfruit Style
    1 Tin Jackfruit (Drained)
    1 Tsp Oil
    1 Tsp Pepper
    A Pinch Of Saltsalt
    2 Tbsp Hoisin Sauce
    Home Made Fries :
    4 Large White Potatoes (Maris Pipers Or Russet Potatoes Work Best)
    5Ltr Cooking Oil (We Use Rapeseed)
    Thermometer Or Deep Fat Fryer
    Slotted Spoon Or Frying Basket
    Garnish:
    Vegan Mayo
    Pickled Cucumber
    1 Red Chilli
    1 Spring Onion
    Pinch Of Sesame Seeds
    Mahi Peri Peri Hot Sauce

Tags : FOOD    

Method:
  1. Hoisin juck: Fill a cooking pot with water and a tsp of salt, heat on the stove until it starts to simmer. Drain the jackfruit and place into the pot of simmering water. Cook for about 5 minutes, or utill the jackfruit starts to soften. Drain again and allow to cool. Once cooled cut og the hard ends and crush with your palm onto a chipping board.
  2. Heat up a small amount of oil in a frying pan and add the jackfruit, add a pinch of salt and pepper and cook until it starts to crispen ad go slightly brown. Next add the hoisin sauce and keep on cooking for another 5 minuets or until it begins to caramelise in the pan and set aside.
  3. Homemade fries: Cut your potato’s into ½ inch sticks, remoting the skin first if you prefer. Heat up your oil in a large cooking pot, making sure not to over fill it so you don’t burn yourself. Heat the oil up to around 140-150 degrees and carefully drop the cut potatos into the oil for about 5-6 minuets or until they start to soften but arnt crisp. Remove from oil carefully (you may have to cook these in a few batches is using a pan as to not over crowd) and place onto paper towel. Increate the temperature of the oil to around 180 and place the chips back in until they start to crisp (alternatively you can use store bought fries to save time). Remove from oil, place the, on paper towel or in a metal colander to help remove oil. Toss in salt and add to bowl.
  4. Garnish: Slice your spring onion, making sure to slice of the top and remove any soft outer leaves. Wash and slice your chilli pepper with a sharp knife, making sure to wash your hands right after.
  5. Plating up: once chips are added to the bowl, top with a few tbsps. Of your hoisin juck, re-heating if needed, a drizzle of vegan mayo, spring onion and your sliced red chilli. Finishing it off with a drizzle of Mahi peri peri hot sauce and a sprinkle of sesame seeds.
Italian

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