Kedgeree Jackfruit Benedict

Name: Kedgeree Jackfruit Benedict
Yield: 10
Ingredients: 50.0ml Vegetable oil; 200.0g Onion; 300.0g Enoki Mushrooms; 800.0g Jackfruit, tinned and drained; 100.0g Knorr Professional Patak's Korma Paste 1.1kg; 0.8l Water; 150.0ml Light coconut milk; 700.0ml Knorr Professional Garde Dór Hollandaise sauce 1L; 100.0g Red cabbage, shredded; 200.0g Kale, shedded; 100.0g Carrots, shredded; 20.0pc Egg; 100.0ml White wine vinegar; 10.0pc Sour Dough, sliced; 20.0ml Vegetable oil; 4.0l Water

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For the Kedgeree Jackfruit :

Vegetable oil 50.0 ml
Onion 200.0 g
Enoki Mushrooms 300.0 g
Jackfruit, tinned and drained 800.0 g
Knorr Professional Patak's Korma Paste 1.1kg 100.0 g

Knorr Professional Patak's Korma Paste 1.1kg

Product Specification
Water 0.8 l

To serve:

Light coconut milk 150.0 ml
Knorr Professional Garde Dór Hollandaise sauce 1L 700.0 ml
Knorr Professional Garde Dór Hollandaise sauce 1L
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Product Specification
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

Vegetarian

Pub Food

Elderly care

Contract Catering

Brunch

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Preparation

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.
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.