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Sunday, 10 May 2020 19:23

Spicy Jack Fruit Burgers



Amazonia Tender Jack

1/3 cup chick pea flour

1/2 cup finely chopped red onions

1 tbsp. grated ginger

1/4 cup fresh coriander

1/2 tbsp. curry powder

1/2 tbsp. cumin powder

1/2 tbsp. paprika

Salt, pepper

2 tablespoon olive oil





Boil the Jack fruit for a few minutes till soft and drain. Then finely chop with a knife or lightly blend. Mix in a bowl with all the ingredients till a smooth and even mixture. Form the burgers according to the size of your buns and fry, grill or bake on ovenproof paper.


Assemble however you fancy i.e. spread vegan mayo on your bun, add salad leaves, add the burger and top up with tomatoes and cucumbers. Use any condiment you may like from a non-dairy minty yoghurt, ketchup, plant based mayo, guacamole etc.


Here we spread a sauce with ketchup and savora mustard on the bun, salad leaves with tomatoes and topped the spicy burger with onion, avocado slices and more sauce to cool down the spicy kick but then again served with mild pickled chilies or Jalapenos! Enjoy it in many ways!



Published in Eats
Sunday, 10 May 2020 19:18

Kolokasi / Taro With Jack Fruit

Here is a version of a Traditional Cypriot dish where Taro is casseroled in a thick tomato sauce with pieces of pork meat. Instead we have treated jack fruit exactly how we would do with the meat.




Amazonia Tender Jack

500 gr Kolokasi/Taro, cleaned and cut in pieces

1 large onion roughly chopped

2 carrots, chopped 1 inch thick

2 celery sticks, chopped 1 inch thick

70 gr tomato paste

1.5 lt of vegetable stock

2-3 Bay leaves

2-3 Cinnamon sticks

1/2 lemon juice


Frying oil

Olive oil (optional)





(Peel the kolokasi/taro carefully and do not wash it, just wipe it with some kitchen paper. Hold it with a paper or kitchen serviette not to slide off your hands and just slide the knife in the vegetable and lift so that you crack out a piece. It is like you get uneven pieces from it.)


In a casserole, heat the oil and fry the pieces of Jack fruit till soft and brown and drain aside. Then fry the Kolokasi/Taro pieces till soft and brown and set aside.


At this point I like to clean the casserole and add oil again preferably a little olive oil. When hot add the bay leaves and cinnamon and toss in the onion until soften and just begin to brown, add the kolokasi/Taro, the celery and carrot toss around for a couple of minutes add the tomato paste and vegetable stock. Add salt and pepper to taste.



Simmer for 30 minutes and then add the jack fruit to simmer for another 30 minutes at least and until the sauce thickens. When the kolokasi is soft and cooked then add the lemon juice and turn off but keep covered for all the ingredients to ‘bond’ in harmony.


Sometimes, as you know, heat, pots, ingredients behave different from home to home. Just make sure you end up having enough sauce to dip in lots of bread when served!



Published in Eats
Sunday, 10 May 2020 19:11

Curried Jack Fruit With Bananas



2 medium onion chopped

2 bay leaves

1 teaspoon cardamom seeds

1 teaspoon of finely chopped garlic

1/5 teaspoons of finely chopped ginger

2 tablespoons garam masala

1 tablespoons turmeric

1 tablespoon cumin seeds

1 teaspoon cloves

1 table spoon coriander seeds

1/2 teaspoon chili powder or cayenne pepper

2-3 medium tomatoes finely chopped

1/2 cup coriander leaves

1.5 lt vegetable stock

200 gr coconut cream

1 fresh lime

Coconut oil

Amazonia Tender Jack

2 bananas

(daal optional)






Boil the jack fruit for 10 minutes, drain and cut in the desirable pieces.


In a pan heat the oil and add the bay leaves and cardamom to toss for a minute and add the onion to become soft and almost brown at the edges, (add the optional daal at this point), then add all the spices (blend the cloves, coriander seeds and the cumin seeds to become almost powder and add too). Mix well over low heat for a couple of minutes for the spices to blend together almost into a paste. Add the tomatoes and coriander leaves and mix. Add the vegetable stock and mix well into a sauce. Then add the jack fruit pieces and simmer for a good 20-30 minutes stirring occasionally not to stick at the bottom of the pan. Then add the bananas and coconut cream and simmer for another 15-20 minutes. Correct the seasoning and chop in the bananas before turning the heat off. Finally add the juice of the lime. Let the curry relax for a few minutes and serve on its own with pitta or naan bread or over crushed potatoes or some rice.


Sometimes we have added some pineapple chunks into the curry together with the bananas to remind us more of our travels in southern India!



Published in Eats
Sunday, 10 May 2020 19:03

Hello Jack The Fruit

With its origins in the region between the states of south India and the rainforests of Malaysia, Jack fruit trees are well suited to tropical environments, although today is farmed all over the world covering South America and Africa too. Most farms around the world help to keel the forests alive and they provide income to the local communities.


It boasts huge green brunches and flowers. It is the largest fruit of all trees, reaching as much as 60 kg in weight, 90 cm in length, and 50 cm in diameter, so it can be fairly big fruit.


A mature jack tree which takes a year or two, it may produce some 200 fruits annually. The young jack fruit, which is unripe, has a mild taste and meat-like texture that lends itself to being a versatile meat substitute for vegetarians and vegans. The ripe fruit can be much sweeter and is more often used for desserts.



It is commonly used in Asian dishes whether ripe or unripe. It is the national fruit of Bangladesh and Sri Lanka but used extensively in curries in South India. Today it is available internationally organic, gluten free and sustainable and in growing use by vegans and vegetarians, fresh, canned, frozen and various products derive from it i.e. chips and noodles.


Jackfruit is a partial solution in the dietary of developing countries. Its nutritional value is analyzed as follows. The edible pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat. The carbohydrate component is primarily sugars, and is a source of dietary fiber. In a 100 grams (3.5 oz) portion, raw jackfruit provides 400 kJ (95 kcal), and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other micronutrients in significant content. (Source Wikipedia).



In gastronomic expressions this versatile fruit can be flavored into taste origins like tomato and basil, pesto, smoked bbq, teriyaki, curry of any sort. It appears as meat for burgers, pulled pork, chunks in pastas and noodles and lots more!


One of the brands I am fund of is AMAZONIA organic which distributes jack fruit in various forms and ready to use. On sharing my training experiences and whilst presenting to a team of Asian chefs some new ideas for the menu, I was amused to be informed that they have Jack fruit trees growing into their gardens at home and that they are used to its original form in their daily diet by culture! Here I prepare a few ideas on how to use it. Enjoy!








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