Buttery Breadfruit
OK, so you've had me doing a fair impression of a jerk, and now I'm going to show you what I had to accompany it.
Now, I'd never even heard of breadfruit before today let alone tasted it or cooked with it. Apparently it's pretty healthy and despite being a real life, bonafide fruit it is generally used as a starch, so in place of potatoes or similar. This probably means that I was partaking in some sort of cardinal sin by serving both this and rice with my Jerky Tempeh, but sod it. It was bloody delicious, so screw your carb rules.
Breadfruit is quite expensive compared to potatoes, but it is huge and goes bloody miles. I spent £4 on half of one from Lewisham market, cooked all of it, both me and Mega Muncher had a sizeable portion on our plates and there's definitely enough left for at least 4 more servings.
It smells buttery when cooking and tasted even more buttery once I served it. I'm pretty sure I overcooked it, but I don't care as I liked the creamy mushiness of it, and as something I've never used or tasted before, I thought I did a damn good job. Well done me. Gold star.
Also, it's skin is kind of leathery and I thought it might make a cool purse, but I'm not sure my knife or craft skills are up to it. If anyone fancies giving it a go, let me know, so I can call you cobnuts.
I used this recipe for inspiration, and tweaked it for my own needs, as we all know I can't follow recipes.
1/2 breadfruit, skinned, cored and chopped into chunks that look a bit like make up sponges.
Now, I'd never even heard of breadfruit before today let alone tasted it or cooked with it. Apparently it's pretty healthy and despite being a real life, bonafide fruit it is generally used as a starch, so in place of potatoes or similar. This probably means that I was partaking in some sort of cardinal sin by serving both this and rice with my Jerky Tempeh, but sod it. It was bloody delicious, so screw your carb rules.
Breadfruit is quite expensive compared to potatoes, but it is huge and goes bloody miles. I spent £4 on half of one from Lewisham market, cooked all of it, both me and Mega Muncher had a sizeable portion on our plates and there's definitely enough left for at least 4 more servings.
It smells buttery when cooking and tasted even more buttery once I served it. I'm pretty sure I overcooked it, but I don't care as I liked the creamy mushiness of it, and as something I've never used or tasted before, I thought I did a damn good job. Well done me. Gold star.
Also, it's skin is kind of leathery and I thought it might make a cool purse, but I'm not sure my knife or craft skills are up to it. If anyone fancies giving it a go, let me know, so I can call you cobnuts.
I used this recipe for inspiration, and tweaked it for my own needs, as we all know I can't follow recipes.
Buttery Breadfruit
Serves 6
1/2 breadfruit, skinned, cored and chopped into chunks that look a bit like make up sponges.
1/2 large onion, diced
1 inch ginger, diced
1 tin coconut milk
some peppercorns
salt
water
coconut oil
- Bring a pan of salted water to the boil, add your breadfruit and simmer for about 10 minutes or until you can easily stab a fork into it.
- Whilst the breadfruit is bubbling away, heat some coconut oil in a large saucepan and soften the ginger and onion in it. Add in the peppercorns and heat through.
- Once soft, add in the coconut milk, stir and bring to a gentle simmer.
- Drain the cooked breadfruit, add to the coconut milk and cook again for another 10 minutes or until it reaches a texture you like. I like how I entirely accidentally did mine until they were starting to break down, so maybe try that.
- Serve with something that's a bit of a jerk.
- Enjoy the buttery goodness minus the butter.
- VEGAN WIN SQUARED.
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