JACKFRUIT SICHUAN STYLE

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50g ginger, thinly sliced or (1tsp dry ginger)
5 cloves Australian garlic, peeled and lightly crushed
2 bird’s eye chilies
3 star anise
2 tsp Sichuan peppercorn, coarsely ground in a mortar and pestle
1 tsp coconut sugar
1 tsp. coconut oil
1 tbsp. sake
¼ cup Tamari sauce, plus extra (or coconut aminos for Paleo)
1 tbsp. vegetable stock paste and 1 cup water
1 tbsp. rice wine vinegar
1 tin Jackfruit in brine (320grams)

Drain Jackfruit and rinse, set aside.
Place Sichuan, chillies, garlic and ginger in TM bowl and mince, 3 seconds, speed 7.
Add sugar and oil and cook 3 mins, 100 degrees, speed 1.
Add remaining ingredient and cook 30 minutes, 100 degrees, REV, speed soft.

Spread onto baking tray and Place in oven at 180 degrees for 20-25 mins until going slightly crispy.

serve on cauliflower rice, mixed vegebtales, taco style using lettuce cups, the limit is your imagination.

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“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

— Meghann Birks (Owner, Paleo Café, Mornington Peninsula Victoria)

“If you have a Thermomix or you’re thinking of getting one and you’re Paleo, you need this book”

— Steve Hayter, That Paleo Show