Harvest to Hand pulled jackfruit nacho recipe

Holleigh is not one for following recipes so she follows her intuition and hopes for the best. She taste tests a lot throughout making many of her dishes. This recipe is super simple and easy its all in the condiments.

Ingredients:

1 x can jackfruit

1 x can of kidney beans

3 gloves of garlic

1 onion

sprinkle of paprika

sprinkle of cayanne chilli (optional)

Sprinkle of garlic salt (optional)

sprinkle of onion powder (optional)

sprinkle of cumin

sprinkle of oreganno

 2 x Tbsp of bbq sauce

1 tin of tomatoes (crushed or whole)

Tbsp of tomatoe paste

1 mango

1 avocado

1/4 cucumber

2 x Tbsp cream cheese

1 capsicum

2 x Tbsp HH Hemp hearts

Drizzle of HH hempseed oil

1 whole lime

salt and pepper to taste

coriander (optional)

 

Method:

 

Dice onion and garlic and sweat on medium heat in a pan.

Once they start to brown add spices (paprika, cayanne chilli, garlic salt and onion powder, cumin and oregano) and salt and pepper and mix.

Now add the tomatoe paste, can of tomatoes and bbq sauce. (taste - add more bbq sauce if you think it needs more flavour or to tone and chilli down).

now add can of jackfruit - be sure to empty liquid out of the jackfruit can first. Now leave to simmer for 10 mins. The jack fruit should start to break down and you can encourage this with your spoon. Add kidney beans - empty liquid out of this can first too before adding. Cut your lime in half and squeeze half the lime in.

Let simmer until the mixture has reduced.

Meanwhile you can crush your avocado, whip your cream cheese with a fork and chop mango, cucumber and capsicum up finely.

Once the jackfruit mixture is reduced enough and to the texture you desire then you can plate up and add the last accompaniments on top. Sprinkle HH Hemp hearts and drizzle HH hempseed Oil on top. Use the other half of you lime to serve and top with coriander.

Can always add cheese on top too.

 

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