BEAR'S DUBPLATE MASHUP PRESENTS, JACK UP THE PUMP

BEAR'S DUBPLATE MASHUP PRESENTS...JACK UP THE PUMP

This one comes from childhood memories living in North London amongst a diverse community. I remember going to food festivals that celebrated such a wonderful mix of cultures​. Instead of going to Karate classes on a Saturday morning, I and a couple of friends would embark upon going on adventures in our surrounding areas. I remember one time we ended up at a food festival and we just went from stall to stall, eating our way around.

One of the dishes I sampled featured the jackfruit! So, when I saw a can of jackfruit at the Vegan supermarket, Green Bay, I just had to have it! I didn't have much of an idea of what I was going to do with it; I just figured I'd to another Dubplate Mashup that pays homage to North London’s diversity.  

THE INGREDIENTS

1 Wheatberries, quinoa, and mung bean packet

1 Jackfruit can

1 Low salt vegetable stock cube

1 Red or white onion

1 Garlic cloves

4 Finger chillies

1 Red chilli

Pumpkin seeds

Maple syrup

Soy sauce

Oh, I added the remainder of the stir fry medley!

PREPARATION

This one's easy! Rinse the onion, garlic, chilies, and stir-fry medley - if you have any leftover! You could go out and buy a packet/punnet.

Have a pot for the wheatberries, etc; add about 4 tablespoons of water and place the stock cube within.

Get a pan/dish for the main ingredients. I've decided to avoid cooking with oil. I then added about half a small cup of water to the dish.

Slice the onion into rings and add to the pan/dish.

Slice the garlic and chilies however you like. If you have mini spring onions (scallions) I suggest cutting them in slices lengthwise; that way you can see if it's necessary to rinse out any grit.

Open the jackfruit and drain.

THE METHODOLOGY

Saute the onions in the water or, if you prefer, use an oil of your preference. Once it sweats down you can remove from the heat or leave it on the hob whilst you add the garlic cloves and peppers.

Once the garlic and peppers start to sweat you then add the jackfruit. Stir everything together.

When you see the jackfruit getting soft you then add about a tablespoon of soy sauce. This makes it easier for the jackfruit to soak up the seasoning.

When the jackfruit starts to brown you have to do 2 things:

1. Add the stir-fry medley.
2. Introduce a low heat to the pot for the rice.

Keep mixing to ensure that the jackfruit and stir fry medley gets cooked evenly. When the water in the  pot meant for the wheatberries starts to simmer gently, use an employment such as a fork or spoon to help the stock cube dissolve. It doesn't have to be completely dissolved because you'll be stirring the wheatberries once added.

Give the wheatberries a mix and temporarily remove from the heat.

Now we're going to finish off the main dish. What we're going to do now is to add half a tablespoon of Maple syrup and seasoning: cayenne pepper, black pepper, and Chinese five spice seasoning. Give it a stir and put the lid on.

You'll have to keep looking at the jackfruit mix to make sure it's not burning. The heat should be just below medium.

With the wheatberries, return to the heat. Keep stirring and, if you like, you can add cayenne pepper and a bit of cinnamon to give it a bit of oomph! It takes about 2 minutes until it's ready. Just before it's ready, add the pumpkin seeds.

Give it a good mix and remove from the heat to avoid the moisture from drying out.

Remove the cover from the jackfruit and give it a final stir. You should have a nice sticky sweet 'n’ sour sauce; the jackfruit should be tender from soaking up those lovely juices.

PLATE UP

Plate up the wheatberries and then add the jackfruit!

It'll serve 2.

Enjoy!

Thank you for following my recipes!

Love,

Bear XOXOXOXOXO