In the spirit of using it up we finally ate the jackfruit, it's been hanging around since Dan brought it back from Norwich at the start of November. I have been reluctant to try it, mainly because I am reluctant to try most new foods (although I am far better than I used to be) and because jackfruit is used to make a meat free version of pulled pork and those words together make me feel queasy! So I named what we made "sloppy jack" which, truth be told, is probably no better a name.
This is what the fruit looks like when it comes out of the tin, pretty horrible isn't it? It looks very meaty in its raw state.
It was coated in ground cumin, coriander and cayenne and cooked for about ten minutes
Then I added the sauce, I couldn't find barbeque sauce so I used a jar of Hunters Chicken sauce (I used about two thirds of a jar for this meal and had used the other third in the chilli I made on Friday as I ran out of passata).
After about 15 minutes I pulled the fruit apart with two forks and added the very last bits of sauce, swilled out of the jar with a bit of water.
It was very steamy! Served on a big bun with some potato wedges.
The verdict? We both quite enjoyed it. I can see why people who don't eat meat but still enjoy the meat texture/appearance rave about it, I'm not bothered about that so it didn't have quite the same appeal. But the jackfruit took on the spices and worked well with the sauce. It was a good Saturday night treat. It wasn't particularly cheap, the jackfruit was £1.40 and the sauce 85p, we already had the bread and potatoes. I would have it again, but wouldn't go out of my way to buy the ingredients, should I ever see it on a menu anywhere it could be a good option. Well worth us giving it a try, quick, easy and pretty tasty.