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Jackfruit and Corn Chowder Recipe

Serves

6

Ingredients

  • 1 onion, finely diced
  • 2 leeks, white ends halved lengthways, rinsed well and sliced into 1cm pieces
  • 2 bulbs of fennel, halved, cored and sliced
  • 5 garlic cloves, minced
  • 3 bay leaves
  • 150ml white wine
  • 800g Rooster potatoes, peeled and cut into bite-sized pieces
  • 1 litre stock, homemade or shop-bought
  • 2 x 400-500g tins of young jackfruit, drained and rinsed
  • 1tbsp smoked paprika
  • 1tbsp powdered kelp
  • 1tbsp shichimi togarashi (optional, from Asian markets or large supermarkets)
  • 1tsp ground allspice
  • 130g cashew nuts
  • 1 x 150g tin of sweetcorn, drained
  • 2 level tbsp (10g) wakame
  • 1tbsp Dijon mustard
  • salt
  • rapeseed oil

Method

Heat a little oil in a large heavy-based saucepan over a medium heat.

Add the onion, leek and fennel and sauté for a few minutes before adding the garlic, bay leaves and white wine. Cover the pot while you peel and chop the potatoes, then add these along with the stock and replace the lid.

To prepare the jackfruit, remove the triangular tip on each wedge and set aside. Break up the remaining flesh with your fingers, removing the seeds.

Heat some oil in a large non-stick frying pan and add the jackfruit flesh. Finely chop the reserved triangular tips and add these to the pan along with the paprika, kelp, togarashi (if using) and allspice, along with a few tbsps of water. As the jackfruit cooks and softens, break it up a little more with the back of a spoon. Cook it until dry, about five to 10 minutes, then remove from the heat and set aside.

Purée the cashews with 400ml water until velvet smooth. Once the potatoes in the chowder are softened, add in the jackfruit together with the cashew cream, sweetcorn, mustard and wakame.

Bring it back to a simmer to heat everything through and season to taste.

Add a little water if the chowder is too thick and serve hot - maybe with a savoury scone on the side.

Recipe courtesy of Cornucopia: The Green Cookbook by Tony Keogh, Aoife Carrigy and the chefs of Cornucopia is published by Gill Books

                                         

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