Imperial Jackfruit Dirty Fries
A filthy plateful of fries loaded with spicy jackfruit and topped with pickled chilis, diced onion, and American mustard. This is a dish you know you should stop eating but just can’t — or won’t. It should sear with the vinegar heat of chilli and mustard, crunch with onion, and be spicy with the jackfruit.
Serves 4 as a side or snack
- 1 white onion, diced
- 1 tbsp oil
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- ½ tsp each ground cumin, cinnamon, paprika, cayenne pepper, dried chilli (more if you like it hot) and white sugar
- 2 x 400g (14.1 oz) cans young jackfruit (not in syrup), drained
- 300g (10.5 oz) passata
- 180ml (6 fl oz) dark beer
- 4 tbsp soy sauce
- 1 tbsp barley or brown rice miso
- 1 tbsp cacao powder (optional)
- Salt and pepper
- ½ white onion, finely diced
- American mustard
- Ketchup (or Imperial Stout Ketchup)
- Pickled jalapeños (or IPA Pickled Chillies)
- American vegan cheese (optional)
- In a large pan over a medium heat, soften the onion in the oil for around 5 minutes, then add the garlic and the tomato purée and cook for a couple of minutes. Add the spices and sugar and stir, then add the jackfruit and break it apart with a wooden spoon or potato masher. Cook for a few minutes.
- Add the passata and stir for 1 minute, until it starts bubbling, then add the beer and stir. Add the soy sauce, miso, and cacao powder and bring to a simmer. Let simmer for 45-60 minutes until it’s really thick and becoming dry in the pan. Season to taste — it can handle a lot of seasoning, so you might want more salt and more chilli.
- Cook the fries however you like (we slice potatoes, pour over some oil, salt, pepper, and garlic powder, then bake at 200°C/400°F/Gas 6 for around 45 minutes).
- To serve, smother the fries in the jackfruit sauce, then top with the diced white onion, the rest of the condiments, and some American vegan cheese, if you wish. Then get dirty
Recipe from Beer & Veg by Mark Dredge (£18.99, CICO).
Photography by Stephen Conroy © CICO Books.