Jackfruit tacos recipe
The classic marriage of soft tacos and filling gives jackfruit an update.
We love this vegetarian version, which yields a tender, flavourful filling and is a cinch to put together
The flavours develop over time so get the jackfruit made the day before if you can, then reheat. An avocado is a must, adding that wonderful, unique creamy texture. Don’t forget a good squeeze of lime.
Serves 4
2 x 400g tins jackfruit, drained
2 Tbsp olive oil
1 onion, finely cut
2 cloves garlic, crushed
1 Tbsp cumin
2 tsp coriander
1 tsp each smoked paprika and ground paprika
1 green chilli, finely chopped
2 Tbsp tomato paste
1 Tbsp lemon zest
1 cup water
1 tsp salt
1 cup roughly chopped coriander
8 soft tacos
2 cups coleslaw, to serve
1 avocado, sliced
Dressing
½ cup sour cream
2 Tbsp chipotle sauce
2 tsp lime zest
Juice of ½ lime
1. Separate the core of the jackfruit from the softer parts to quicken the cooking process.
2. Heat the oil in a large pot. Add the onion and garlic, cooking until softened. Stir through the jackfruit, cumin, coriander, paprika and chilli, cooking for 2 minutes. Add the tomato paste, zest, water and salt, and bring to a simmer for 40minutes or until the jackfruit will shred easily with two forks. Add a little water if it looks dry. Once it is tender, stir through the coriander and season with salt and pepper.
3. For the dressing, combine the sour cream, chipotle, zest and juice.
4. To serve, toast the tacos or warm in the oven. Fill with slaw, avocado and jackfruit. Squeeze with extra lime and a dollop of dressing.
Red lentil & cauliflower dhal
This hearty meal is the perfect weeknight dinner (it requires very little effort), and it’s a dhal you’ll crave all year.
Fresh vegetables are expensive at the moment so use frozen if need be, thawed and drained of excess water. Frozen vegetables are a great option during the winter months. If you plan to cook and then reheat the dhal, leave the cauliflower a little crunchy, so it won’t become overdone.
Serves 4
¼ cup oil
1 large onion, finely diced
3 gloves garlic, grated
2 Tbsp grated ginger
2 tsp each ground cumin, garam masala, coriander
Pinch chilli powder
1 tsp brown sugar
1 green chilli, sliced finely with seeds
1 cup red lentils
1 litre water
½ cup passata
1 tsp salt
4 cups cauliflower florets
2 cups spinach
1 cup chopped coriander
¼ cup chopped roasted cashews
1. Heat the oil in a large, heavy-based pot. Add the onion, cooking for 5 minutes to soften. Add the garlic and ginger, cooking for a further 2 minutes. Stir through the cumin, garam masala, coriander, chilli, sugar and green chilli for a couple of minutes.
2. Add the lentils, water, passata and salt. Bring to a simmer for 30 minutes or until the lentils are softened but not too mushy. Add the cauliflower and cook for a further 10 minutes until cooked through. Add the spinach and cook until wilted. Stir through the coriander.
3. Serve with extra coriander and a sprinkle of cashew nuts.
Gluten-free cheese & thyme bites
These are the cheese-y, coeliac-friendly snacks you didn’t know you needed.
If you are buying pre-grated cheese, it is not gluten-free. Flour is used to separate the strands, so it’s always best to grate your own. This dough is a little sticky, but that is what you want. These are great for freezing and reheating.
Makes 12-14
2 cups self-raising gluten-free flour
2 cups grated tasty cheese
Pinch salt
2 Tbsp thyme
Pinch cayenne
¼ cup melted butter
100g sour cream
¾ cup milk
1. Preheat an oven to 210degC.
2. Combine the flour, 1 cup of cheese, salt, thyme and cayenne in a large bowl.
3. In another bowl whisk together the butter, sour cream and milk. Add this in one pour to the dry ingredients and mix to form the dough, without over-mixing. Place golf ball-sized balls on a baking tray. Sprinkle over the remaining cheese. Bake for 18 minutes or until crisp and golden.
4. Serve warm.
— viva.co.nz
