Jerk Pulled Jackfruit Roti with fried Plantain and Pineapple slaw
Vegan
Plant Based
Main courses
Ingredients
Jerk Pulled Jackfruit Roti with fried Plantain and Pineapple slaw
−
+
£7.8
For the slaw:
Carrots
/g
150.0 g
0%
White cabbage
/g
250.0 g
0%
Coriander
/g
20.0 g
0%
Sea salt
/g
1.0 g
0%
Orange juice
/ml
100.0 ml
0%
Pineapple
/g
200.0 g
0%
Rapeseed oil
/ml
50.0 ml
0%
For the sauce:
Onions
/g
150.0 g
0%
Tomato puree
/g
20.0 g
0%
Tinned tomatoes
/g
400.0 g
0%
Dried thyme
/g
1.0 g
0%
For the Plantain:
Smoked paprika
/g
1.0 g
0%
For the Jackfruit:
KNORR Professional Mixed Peppercorn Puree 750g
/g
30.0 g
0%
KNORR Jamaican Jerk Paste 1.1 kg
/g
30.0 g
0%
Jackfruit, tinned and drained
/g
565.0 g
0%
To serve:
Plain flour tortilla
/g
700.0 g
0%
Iceberg lettuce
/g
250.0 g
0%
/
For the slaw:
-
Carrots 150.0 g
-
White cabbage 250.0 g
-
Coriander 20.0 g
-
Sea salt 1.0 g
-
Orange juice 100.0 ml
-
Pineapple 200.0 g
-
Rapeseed oil 50.0 ml
For the sauce:
-
Onions 150.0 g
-
Tomato puree 20.0 g
-
Tinned tomatoes 400.0 g
-
Dried thyme 1.0 g
For the Plantain:
-
Smoked paprika 1.0 g
For the Jackfruit:
-
KNORR Professional Mixed Peppercorn Puree 750g 30.0 g
-
KNORR Jamaican Jerk Paste 1.1 kg 30.0 g
-
Jackfruit, tinned and drained 565.0 g
To serve:
-
Plain flour tortilla 700.0 g
-
Iceberg lettuce 250.0 g
Preparation
-
For the slaw:
- Finely shred the white cabbage, peel and grate the carrots..
- Peel and dice the pineapple and finely chop the coriander.
- Mix the oil, salt and orange juice together.
- Place all the ingredients and dressing into a bowl and toss together then chill until required.
-
For the sauce:
- Place the onion, tomatoes, KNORR Professional Garlic Puree, water, thyme and tomato puree in to a blender and blitz until smooth then pour into a sauce pan and bring to a simmer for 10mins.
- Remove from the heat and allow to cool then pour in to a squeezy bottle.
-
For the Plantain:
- Peel and thickly slice the plantain.
- Heat the oil and add the slices then cook for 2 minutes on each side or until golden.
- Remove and allow to crisp slightly.
-
For the Jackfruit:
- Drain the jackfruit and place in to a bowl.
- Add the KNORR Peppercorn puree and KNORR Jerk Paste and allow to marinade for 30 minutes.
- Heat a little oil then add the jackfruit and cook for 3-4 minutes allowing to colour.
- Remove from the heat.
-
To serve:
- Heat the roti breads then add the shredded lettuce.
- Spoon the jackfruit on top then dress with the sauce.
- Add the slaw and some of the crispy plantain then roll and serve.
