BBQ jackfruit jacket potatoes
Sticky pulled jackfruit and a sharp red cabbage slaw on a fluffy baked potato. Slow in the oven, quick at the hob.
- Time
- 70 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: bbq sauce and vegan mayonnaise.
Method
- Set the oven to 200°C (180°C fan). Prick the potatoes all over, rub with a little salt and bake them straight on the shelf for 1 hour to 1 hour 10 minutes, until the skins are crisp and the middles soft.
- Drain the jackfruit, rinse and squeeze it dry, then shred it with two forks, removing any tough core pieces. Finely slice the onion.
- Warm the olive oil in a large frying pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes, then add the jackfruit and smoked paprika and fry for 8 minutes, until it starts to brown.
- Stir in the barbecue sauce and 3 tbsp of water and cook for 5 minutes, until sticky and caramelised.
- For the slaw, shred the red cabbage very finely and toss it with the vegan mayonnaise, rice vinegar and a pinch of salt.
- Split the potatoes, fluff the insides with a fork, and top with the jackfruit and the slaw.
Tip Buy jackfruit in brine rather than syrup; syrup makes the sauce cloying.
Per portion
| Energy | 483 kcal |
| Protein | 9 g |
| Carbohydrate | 69 g |
| of which sugars | 20 g |
| Fat | 18 g |
| of which saturates | 2 g |
| Fibre | 13 g |
| Salt | 1.54 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- baking potato2
- jackfruit1 tin
- bbq sauce4 tbsp
- smoked paprika1 tsp
- onion1
- olive oil1 tbsp
- red cabbage150 g
- vegan mayonnaise2 tbsp
- rice vinegar1 tbsp
