For the Kedgeree Jackfruit :

To serve:

  • Light coconut milk 150.0 ml
  • Knorr Garde D'or Hollandaise Sauce 1L 700.0 ml
  • Red cabbage, shredded 100.0 g
  • Kale, shedded 200.0 g
  • Carrots, shredded 100.0 g
  • Egg 20.0 pc
  • White wine vinegar 100.0 ml
  • Sour Dough, sliced 10.0 pc
  • Vegetable oil 20.0 ml
  • Water 4.0 l


  1. For the Kedgeree Jackfruit :

    • Peel and dice the onions.
    • Pour the oil into a saucepan and saute the onions for 10 minutes until slightly golden then add the mushrooms and the drained jackfruit.
    • Allow to colour slightly then add in the Knorr Professional Pataks Korma Paste and fry for 2-3 minutes.
    • Pour in the water and simmer for 35 minutes stirring occasionally.
    • Once jackfruit is soft, use tongs or potato masher to break up the pieces, (should resemble pulled meat texture).
    • Leave the mix a little wetthen coverand set aside until needed.
  2. To serve:

    • Pour the Knorr Garde D’or Hollandaise Sauceinto a saucepan along with the coconut milk and gently heat.
    • Pour the water and vinegar into a saucepan and bring to the boil.
    • Crack each egg into a teacup and swirl the water round in the pan using a whisk.
    • Gently pour in the eggs, poaching until the whites are set (around 6 minutes)
    • Remove with a slotted spoon and drain on kitchen paper
    • Sauté the kale, cabbage and carrot in the oil for 3-4 minutes until just soft.
    • Toast the sour dough then top with sautéed kale mix, pulled jack fruit, eggs and the coconut hollandaise.
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