Jackfruit & Onion Pitta Pockets

My first encounter with the jackfruit, was in the lovely Stereo cafê and bar. I had never heard about it, and that was mainly the reason I picked it. Trying new flavours is the best!

Now, I came across tins of jackfruit in an African shop here in Glasgow, and being reminded of those amazing jackfruit pitta pockets I had enjoyed over a year earlier, I knew I had to try and cook up something with it!

I read somewhere that if you handle this fruit fresh, you should do it with gloves, as there is something about it that could cause your hands to go numb. When I first read that, I got a little worried - I must say, but because I got the one in the tin - I needn't worry. I just drained and rinsed them and added them to the casserole.

You know what? This came out surprisingly well! Hopefully it wont be the last time I cook something with jackfruit, because this was delicious! Have you tried jackfruit before?

Jackfruit & Onion Pitta Pockets
(Serves 2)

...I tried to stuff the pitta pockets a little too full...

5 tbsp neutral cooking oil (I used rapeseed oil)
400g tin jackfruit = about 300g rinsed
1/2 tsp turmeric
1 1/2 tsp salt, divided
2 small onions, or 1 large, chopped (I used red)
1 red chilli, finely chopped
1 bay leaf
1 tsp ground coriander
1/3 tsp smoked paprika
1 bay leaves
2 cloves, or a good pinch of ground cloves
1/4 tsp cardamom
Pinch nutmeg

Pitta, rice, or salad to serve.

- Start by boiling up enough water to cover the jackfruit in a medium casserole. Drain and rinse the jackfruit and pour it into the pot. Add 1 tsp salt and half of the turmetic. Pour over boiling water and simmer for about 15 minutes.

- Ten minutes in, heat 2 tbsp of the oil in a frying pan and fry the onion until golden, for about five minutes. Set aside.

- Now, drain the water of the jackfruit, and add three tbsp oil to the pot. Add your chillies as well and fry for about five minutes on medium heat until golden.

- Once your jackfruit is golden, add the spices, herbs and bayleaf, along with 1/4 cup water, simmer for a few minutes allowing for the spices to become more fragrant. Five minutes in, add the onions, and simmer for a further 5-10 minutes.

- Serve along with pitta bread, or on a bed of rice or as part of a salad, and enjoy!

So far this week has gone all right in work, I am working back-shifts, which is new to me, but it is only for one week at a time, so next week I will go back to a more normal schedule. Having dinner past ten in the evenings is something you need to get used to methinks! I am in my new team, and they are lovely, even met a face I already knew in the office, how about it?!
This week sadly wont feature another mighty Game of Throne flavoured popcorn, but hopefully that'll change, hell, maybe I'll experiment a little with flavours tonight!

How has your week been so far? Been up to much or cooked up a storm? *smiles*


Original source:
India - Cookbook, p. 266

- Jules