Ingredients
For the jackfruit
•1 onion, chopped
•1 clove garlic, crushed
•SAPORALIA RED PEPPER
•½ green pepper, chopped
•1 teaspoon paprika
•1 teaspoon cumin
•½ teaspoon oregano
•Black pepper & salt
•Pinch of chilli powder
•Fresh coriander, chopped
•4 tablespoons tomato puree
•1 x can kidney beans, drained
•1 x can jackfruit, drained and shredded
For the sweet potato fries
•2 large sweet potatoes, peeled and cut into chips
•1 tablespoon SAPORALIA TRUFFLE OIL
•1 teaspoon paprika
•Salt & pepper
•BUTE ISLAND GRATED MILD CHEDDAR STYLE
Cooking Method
Heat the SAPORALIA TRUFFLE OIL in a large pan and cook the onion and garlic for 5 minutes. Add the spices, herbs and seasoning and continue cooking for 5-10 minutes until softened and fully coated. Add the tomato puree, kidney beans, jackfruit and coriander and continue cooking for 10 minutes then set aside.
Meanwhile preheat the oven to 190 degrees C. Mix together the sweet potato chips in the SAPORALIA TRUFFLE oil, paprika and seasoning then tip onto a baking tray and bake for 25 minutes. Place the sweet potato chips into the bottom of a dish, spoon over the jackfruit mixture then sprinkle over the grated SHEESE MILD CHEDDAR STYLE. Return to the oven for a further 5 minutes to allow the SHEESE to melt – then serve up and enjoy.
