G'DAY FARM ~~~~~~~~~~~~~~~~ GDAYFARM.COM.AU/RECIPES ------ Jak Fruit Rendang Vegan If you’re looking for a truly delicious meat substitute you really need to try young jack fruit. Jak fruit can be picked young, cut up like a pineapple and boiled for 8-10 minutes. Once in this state it can be canned or frozen for later use. (see instructions above). ~~~ Ingredients ~~~ 800g prepared jak fruit 2 tsp steak seasoning 2 tbls coconut oil 1 x 400ml can coconut milk 4 tbls of desiccated coconut 1 tbls paste from tamarind pods or juice of 1 limes 1 x fresh chillies (green) Small bunch of coriander, roughly chopped 3 cups cooked basmati rice to serve SPICE PASTE 1 x stalk roughly chopped lemongrass 1 x roughly chopped onions - brown 3 x cloves garlic - Russian Thumb sized piece of grated galangal or ginger - fresh 1 tsp crushed chillies - dried 1 tsp ground cinnamon or dried cinnamon leaves ground to powder 1/2 tsp grated turmeric - fresh 1 tsp coconut sugar or brown sugar ~~~ Directions ~~~ Preheat oven to 220C. Chop the jak fruit into bite-sized pieces and put into a large bowl. Sprinkle over the steak seasoning and drizzle with 1 tbls of the coconut oil. Toss to cover then transfer to a baking tray and gently squash the pieces down with a fork. Place tray in the oven for 10-15 minutes. While the jak fruit bakes, cook the rice. Make the paste by placing all the spice ingredients in a food processer and blitz until a slightly chunky paste is formed. In a large cast iron pan over medium heat add the remaining 1 tbls of oil and add the spice paste to fry for about 5 minutes or until it begins to brown. Add the coconut milk and stir to combine and simmer. Remove jak fruit from the oven and add to the curry and cook for about 3 minutes. Dry fry the desiccated coconut in a small pan to lightly toast. Add most of the desiccated coconut to the curry and save a little for serving. Mix through the coconut and season with tamarind or lime juice. Serve on the basmati rice and top with fresh sliced green chillies and coriander.