In the past as a meat-eater, I loved a wholesome meat casserole/stew. Now as a Pescatarian, I’ve wondered how I could create something just as satisfying with similar tastes and textures but with no meat. St. Patrick’s Day gave me a little inspiration and I introduce to you my homemade Irish stew using the amazing Jackfruit. For those of you who haven’t heard of it, it’s an Asian fruit which when cooked has a similar appearance and texture to pulled pork; and what’s more, it’s packed full of fantastic dietary fibre, vitamins and is free from saturated fats. You can find Jackfruit in your local international supermarkets. Alongside the other vegetables’ nutrition, it makes this dish a healthy one to relish and I served it with my Irish Soda Bread.
Prep Time: 10 mins | Cooking Time 40 mins | Serves: 3-4
1 tablespoon of Rapeseed oil
1 medium white onion, diced
2 banana shallots, roughly chopped
2 medium Carrots, peeled and largely chopped
2 leeks, roughly chopped
300g of Butternut Squash, peeled and chopped into large chunks
1 sweet potato, peeled and chopped
1 large white potato, peeled and chopped
200ml of cold water
800ml of boiling water
2 Kako vegetable stocks
6 teaspoons of Bisto powder
1 x 280g tin of Jackfruit (in water), drained and rinsed
½ teaspoon of Salt
1 teaspoon of Thyme
- Prepare your shallots, onion, carrot, butternut squash, leek, and potatoes on a chopping board and put to one side. Ensure you top and tail your onions and remove the top layer of skin before chopping.
- Begin the cooking process by taking a large deep pot or large casserole dish and lightly frying your shallots, onions, carrots and leek in the rapeseed oil on a medium-high heat for a few minutes.
- In a measuring jug, dissolve your 2 vegetable stock cubes in 800ml of boiling water. Then proceed to pour into the pot with all the vegetables.
- Then mix your Bisto powder with 200ml of cold water in the measuring jug until dissolved and mix this into the pot as well. It may seem quite thick, but once added to the stew, it will thin out with the rest of the water.
- Stir it all through.
- Mix in your Butternut Squash, Sweet potato and White potato.
- Drain and rinse your Jack fruit and add this too.
- Then stir in your salt, a good grinding of black pepper and the Thyme.
- Place a lid on the pot and cook on the lowest heat for 50 minutes, stirring occasionally.
- In the next 10 minutes, make your Irish Soda Bread using this recipe and place in the oven too cook for the remaining 40 minutes at 180°C – by which time both your bread and Stew will have finished cooking together – perfect timing!
- Give your stew a little taste and using tongs you can begin to gently pull apart the jack fruit a little prior to serving.
- Serve and enjoy!