A hearty, flavourful sandwich with tender pulled jackfruit, slow-cooked caramelised onions and a burst of tang from Ausha’s Fermented Black Peppercorns. Perfect for a quick lunch, weekend brunch or a tasty picnic.
Serves: 2–3
Ingredients
- 1 tin young green jackfruit (400g, drained)
- 2 tbsp oil (olive or coconut)
- 2 small onions, thinly sliced (for caramelising)
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp Ausha Lakadong Turmeric Powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- 3–4 tbsp Ausha Fermented Black Peppercorns in Brine, lightly crushed
- 2 tbsp tomato paste or chopped tomatoes
- 2 tbsp ketchup or BBQ sauce
- 1 tbsp soy sauce or tamari
- Salt to taste (use sparingly, as the peppercorns are salty)
- Fresh coriander, chopped
- 2–3 crusty baguettes
For serving: caramelised onions, fresh salad leaves (rocket, mixed leaves), extra Fermented Black Peppercorns, fresh coriander
Method
- Slowly caramelise the onions — Heat the oil in a large pan. Add the sliced onions and cook over a medium-low heat for 10–15 minutes, stirring occasionally, until soft, sweet and lightly caramelised. Add the garlic and ginger and cook for a further minute.
- Add the spices — Stir in the Ausha Lakadong Turmeric Powder, cumin and smoked paprika (if using). Cook for 30 seconds until fragrant.
- Add the jackfruit — Add the drained jackfruit and break it up with a fork into shreds. Mix well so the spices coat the jackfruit.
- Build the flavour — Add the tomato paste, ketchup and soy sauce. Stir in the lightly crushed Ausha Fermented Black Peppercorns and cook for a few more minutes until the jackfruit is tender and well coated.
- Finish — Taste and adjust the seasoning. Add the fresh coriander and cook for 1–2 minutes. The result should be tangy, spicy and slightly sweet from the caramelised onions.
- Prepare the baguette — Slice the baguettes and lightly toast or warm them. Spread with a little mayonnaise, yoghurt or hummus, if you like.
- Assemble & serve — Fill the baguette with the warm pulled jackfruit. Top with fresh salad leaves, caramelised onions and a few extra Ausha Fermented Black Peppercorns for a burst of tang and crunch.
Tip: You can also make this recipe with shredded chicken, lamb or beef for an equally delicious result.
