Recipes
Date posted: 22/01/2020
Ingredients
| Pure olive oil glass | 80ml |
| Everyday Favourites sliced onions | 220g |
| Chopped garlic in oil | 20g |
| Chef Choice green jackfruit in brine | 1kg |
| Santa Maria chipotle paste | 60g |
| Gustoso multi-use tomato base | 800g |
| Black eyed beans | 150g |
| Fresh chopped coriander | 10g |
| Sweet potato chunks roasted | 1.3kg |
| Blanched chopped kale | 600g |
| Casa de Mare lime juice squeezy | 50ml |
| Pumpkin seeds | 20g |
| Sunflower seeds | 20g |
Method
- Heat a large saucepan and add olive oil, onions and garlic. Cook until golden brown. Add the pulled jackfruit and continue to cook down until soft.
- Add the chipotle paste and tomato base and continue to cook on a low heat for 20-25 minutes. Once cooked, stir in the coriander and set to one side.
- Crush the sweet potato and add the kale dress with 10ml olive oil and lime juice then place equally into your hot box packaging. Top with the jackfruit tinga and place into the oven until hot.
- Finish with a fresh slaw of your choice and the crunchy seed mix and top with torn coriander.