Menu
  1. Home
  2. Inspiring food service recipes for New Zealand
  3. Hi-Jack Benny
  1. Inspiring food service recipes for New Zealand

Hi-Jack Benny

Hi-Jack Benny – Recipe

Allow this recipe to pull your tastebuds in every direction with this trending Jackfruit delight.

...

Ingredients per serve

−
+

Method

Allow this recipe to pull your tastebuds in every direction with this trending Jackfruit delight.

...

Preparation

  1. Method

    • In a large frying pan, sauté the onions in a little oil. Once soft add in the mushrooms and the drained jackfruit. Allow to colour slightly then add in the KNORR Korma Paste and fry.
    • Pour 1Lt water into the pan and simmer for 35 minutes stirring occasionally. (top up water a little if need to)
    • Once jackfruit is soft, use tongs or potato masher to break up the pieces, (should resemble pulled meat texture.) Leave the mix a little wet. Set aside ready to use.
    • In a food processor, combine the cashew nuts and 40g of soft coconut oil. Blitz until resembles a butter consistency.
    • In a small bowl whisk together, the hot water and KNORR Coconut Milk Powder.
    • Take a small pot and add in KNORR Hollandaise Gluten Free Sauce and the above mix. Place on low heat stirring frequently.
    • Fill a pot with 2lt of water, add in the white vinegar and allow to boil. Once boiling, poach your eggs until desired.
    • In a pan sauté the kale, cabbage, carrot and snow peas with the remaining coconut oil, salt and pepper.
    • Now assemble, toast the sour dough before spreading it with cashew butter, top with sautéed kale mix, pulled jack fruit, eggs and the coconut hollandaise. Garnish.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu