Читать книгу BOSH! - Henry Firth - Страница 25

Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

SERVES 6.

 1 x serving Guacamole (shop-bought or see here).

 1 x serving Salsa (shop-bought or see here).

 1 x 400g tin young green jackfruit in water.

 1 white onion.

 4 garlic cloves.

 1 tbsp vegetable oil.

 1 tbsp maple syrup.

 100ml vegetable stock.

 ½ tsp Tabasco sauce.

 4 limes.

 1½ tsp ground cumin.

 1½ tsp smoked paprika.

 ½–1 tsp chilli powder.

 ½ tsp salt.

 handful fresh coriander.

 12 crunchy taco shells.

 Deep frying pan with a lid on a medium heat.

If you’re making your own guacamole and salsa, do this first following the instructions here and here

Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off. Cut into 5mm strips and put to one side.

Peel and slice the onion and garlic very thinly. Warm the vegetable oil in the frying pan. Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent. Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce. Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand. Stir until the jackfruit is well covered.

Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit. Take the lid off the pan and sprinkle over all the spices and the salt. Stir until the jackfruit pieces are well covered and taking on the colour of the spices. Transfer the jackfruit pieces to a serving dish.

Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe. Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos.