Smokey Jackfruit chowder with wakame, leek and fennel

Wed, 17 February 2021

Smokey Jackfruit chowder with wakame, leek and fennel

 

For the jackfruit

 

2 tins of jackfruit

2 tbsp of yeast flakes

Good pinch of each pimento and mace

½ tsp cayenne

Tbsp liquid smoke

2 tbsp oil

 

For the chowder

 

Sunflower oil for sautéing

2 bay leaves

1 fennel bulb cut into thin lengths

2 medium leeks, halved lengthways and sliced into 1 cm pieces

100ml white wine

300g rooster potatoes, peeled and cubed

500ml stock

 

100g cashew

10g wakame

100g sweet corn

Tbsp Dijon mustard

Tbsp dill [fresh or dried]

Tsp kelp

Seasoning

Little extra water if needed

 

 

You will need; blender, medium saucepan with lid. oven tray

 

 

Method

 

Rinse the jackfruit well. Cut each wedge down the centre line, once or twice depending on how wide they are. Tip the pieces into a bowl and massage in the yeast flakes, pimento, mace, cayenne, liquid smoke and oil along with a good pinch of salt. Scatter the pieces over a parchment lined baking tray and pop them into a pre heated oven ramped up to about 200 degrees for about 25 to 30 minutes. About halfway through give them a turn and break the pieces up a little. 

   

While the jackfruit is cooking heat a little oil in a large heavy-based saucepan over a medium heat. Add the fennel and leek and sauté for a few minutes before adding the bay leaf and white wine. Cover the pot while you peel and chop the potatoes into bite-sized cubes, then add these along with the stock and replace the lid.

 

Purée the cashews with 300ml water until velvet smooth (this is best-done in a high-speed blender, or you could do it with a stick blender before passing it through a fine sieve to create a smoother puree.) 

 

Remove the jackfruit from the oven and once the potatoes in the chowder are softened, add it along with the cashew cream, wakame, sweet corn, Dijon mustard, dill, kelp and seasoning. Bring it back to a simmer to heat everything through and season to taste.

 

Add a little water to the chowder if it is too thick and serve hot