After stage 3 of the method, you can bake in the oven @200°C / Gas mark 6 for 20 minutes to get a slightly charred taste and a crisp texture. Cooking Method
Heat the oil in a large frying pan, then cook the onions until soft. Add the chilli & garlic and cook out for another few minutes on a medium heat Add the tabasco, Sticky BBQ glaze sauce & tomatoes, mix well and simmer for 20-30 mins or until reduced Add the jackfruit & sliced basil and cook out for another few mins For the coleslaw, de-seed and dice the avocado then mash in a mixing bowl Mix the avocado, coconut milk, vinegar, dijon, garlic, salt, and pepper Stir through with the coleslaw mix Toast the buns and serve the jackfruit in the bun topped with the avocado slaw Garnish with the coriander & toasted cashew nuts
800g Youngs Jackfruit In Brine 1ml White Onion , Diced (finely) 1ml Garlic , Minced 1ml Red Chilli , Diced (finely) 2tbsp Extra Virgin Olive Oil 20g Basil , Sliced 1tspn Tabasco Sauce 200g Chopped Tomatoes 50g Bbq Sauce 1tbsp Cider Vinegar 50g Cashew Nuts , Toasted 1ml Ripe Avocado , Diced 340g Coleslaw Mix (Red Cabbage/Onion/Carrot) 70ml Coconut Milk 0.5tbsp Dijon Mustard 30ml Cider Vinegar 1ml Garlic , Minced 20g Coriander , Chopped 5ml Burger Buns
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