it’s phenomenal 🙈🙈
You’ve heard of jackfruit tacos, you might’ve even heard of irn bru pulled pork …you see where I’m going with this haha.
Irn Bru (Scotland’s other national drink), is a fizzy, sweet, citrusy soft drink that allegedly gets its flavour from steel girders (okay humour us just a wee bit haha). It has a very particular taste that has found its way into the national cuisine under various guises: irn bru wham bars (my childhood hahaha), irn bru sorbet (divine), and most recently irn bru pulled pork.
The latter I tried at a burrito truck outside one of Edinburgh’s hospitals, hilariously named Bonnie Burrito, and I was SOLD. The non-specific citrusy flavour of irn bru contrasts well with the smokey flavours of cumin and paprika, it cuts through the salty cheese and compliments the fresh coriander.
So when I thought about adding it to jackfruit, it seemed like a perfect choice for a rogue vegan dinner party dish. WRONG. (well, initially.)
That sweet and fruity jackfruit with the tangy irn bru was just all too much. The other flavours just weren’t strong enough to really ground the dish, if ya get me.
But after a wee bit trial and error here and there to boost the savouriness and increase the amount seasoning and spices, I’m finally on to a winner!
And unlike a lot of my recipes where I just guzzle them up by myself in a little hovel haha, I’m proud to say this dish has been enjoyed by several sceptical friends over the last year!
Okay let’s just address the big elephant in the room: you can’t get irn bru everywhere, I hear you L&C. Well if ya fancy recreating the general vibe of jackfruit tacos that aren’t severely sweet, I would probably recommend combining the juice of orange, lemon and lime, adding a grate of ginger, and some lemonade! 🙌🏻🙌🏻
Go oan, gie it a bash!
560g (2 tins) jackfruit
4 cloves garlic
1 green pepper
1 red pepper
1 chilli pepper
1 handful coriander
glug olive oil
500mls irn bru
2 tbsp cumin
2 tbsp smoked paprika
1 tbsp henderson’s relish
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp white vinegar
1 tbsp gravy granules
1 vegetable stock cube
s&p to taste
tacos (corn or wheat are fine!)
a squeeze of lime
1. slice the onion and peppers thinly, and finely chop the garlic, chilli and coriander. Cut the core off the wedges of jackfruit and squash it with the blade of the knife, then chop it into chunks. Squash the remaining part of the jackfruit with the knife and it should fall apart.
2. heat some olive oil in anon-stick frying pan on a medium heat and cook the onion until it starts to brown. Then add the garlic and chilli and cook for 2 minutes. Then add the peppers and jackfruit and cook for 10 minutes on a low heat.
3. add the spices, stock cube, soy sauces, vinegar, relish, irn bru, gravy granules and half the coriander. Bring to a boil, then take the heat down to a simmer and allow to cook until all the liquid has evaporated. You want it juicy, but not wet!
4. assemble the tacos with the jackfruit filling, plus slices of avocado, extra coriander and a squeeze of lime! And maybe a cheeky tequila on the side oioi 🙈