Filipino Grill Jackfruit and Potato Bites
with Coconut Lime Aioli
#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld
Meat free appetizers that satisfy a crowd like these Filipino Grill Jackfruit and Potato Bites are one for the “tested and approved list. This appetizer recipe will be submitted into The Serious Foodie Recipe Challenge.
Serious Foodie began with a food/travel blog in 2014 and then later started selling products in 2015 that were influenced by their travel and experiences from around the world. They use bold flavored ingredients in small batches which has resulted in a gourmet restaurant-quality product.
What is Serious Foodie’s INSPIRATION?
In their words…”The original sauces – now our “Signature Sauce” line – come directly from places we’ve traveled, and chefs that have shared their secrets with us. Our goal is to make home gourmet cooking simple and interesting – and to connect people by sharing food cultures from around the world. We say that we can learn about people and culture by the ways they share meals with one another – food is a common language.”
So what did Serious Foodie mail to each competitor?
*Spice Rubs: Chinese BBQ, Filipino Grill, Asian Fusion (South Indian).
*Spicy condiments: Indonesian Sambal, Sri Lanka Coconut Lime, Vietnamese Sweet Chili Hot Sauce
The recipe challenge has 2 categories and I plan to enter them both!
One Grand Prize Winner: $1,000.00
One Entree Category Winner: $250 Cash Prize
One Appetizer Category Winner: $250 Cash Prize
So why make an appetizer with an unusual ingredient such as jackfruit? One, I love to cook out of the box and create new food that people may have never tried before. Since the samples sent to me where international flavors I thought why not use an important food grown in the tropics. Jackfruit is similar to tofu when cooked as it takes on the flavors of other ingredients.
This recipe uses canned jackfruit that is considered green and packed in a brine. You won’t want to use fresh jackfruit as is may be too ripe to use as a “meat”. Also make sure to not buy jackfruit packed in syrup as this is used for desserts.
Baking the russet potato ahead of time will insure that once you start making your bites, everything is ready to go. You could also cook the potato in the microwave to save time. The goal is a soft and fluffy center that can be easily smashed into small pieces.
Be sure to sauté the onion to avoid a crunchy onion texture in the appetizer. I used a number 40 sized scoop to shape the bites. If you don’t have one, a hearty tablespoon measurement will work too.
Once baked, the bites can be served hot, warm or even room temperature. Serve wedges of lime to squeeze on the bites along with the Coconut Lime Aioli. My mouth is water just writing this.
Check out Serious Foodie products for gift giving and then follow them on their social media platforms for lots of recipes. Start with my other recipe entry Chinese BBQ Chicken Won-Nachos, they are soooo good.
Website: https://serious-foodie.com/
Facebook: https://www.facebook.com/theseriousfoodie
Instagram: https://www.instagram.com/serious_foodie/
Twitter: https://twitter.com/serious_foodie
Filipino Grill Jackfruit and Potato Bites
Filipino Grill Jackfruit and Potato Bites with Coconut Lime Aioli are a delicious meat free appetizer that all of your eaters will love.
Ingredients
- 14 oz. russet potato, baked (see notes)
- 1 20 oz. can jackfruit, green and in brine
- 1 tbs. oil
- 1 cup onion, finely chopped
- 2 cloves garlic, finely minced
- 2 tbs. chopped cilantro
- 2 tbs. Serious Foodie Filipino Grill Spice Rub
- 1/2 tsp kosher salt
- 1/4 cup Serious Foodie Sri Lanka Coconut Lime Hot Sauce
- 2/3 cup mayonnaise
- Cooking spray
- 1 lime cut in wedges
Instructions
- Cut the baked potato in half and scoop out all of the cooked potato. Using a fork, roughly smashed the potato and set aside.
- Drain the jackfruit, roughly chop and set aside.
- In a skillet, heat the oil over medium heat. Add in the onion and saute for 4 minutes then add in the garlic. Cook another minute longer to soften the garlic but not brown it.
- Add the smashed potato, chopped jackfruit, the Serious Foodie Filipino Grill Spice Rub, kosher salt and cilantro to the sautéed onion and garlic. Stir until well blended and cook until warmed through. Remove from the heat and allow to cool enough to be handled.
- Heat the oven to 350 degrees.
- Measure the mixture using a #40 size scoop, gently rolling and arrange on a baking sheet lined with parchment paper. Spray the surface of the bites and and bake for 30 minutes.
- While the bites are baking, blend together the Serious Foodie Sri Lanka Coconut Lime Hot Sauce and mayonnaise. Transfer to a serving bowl and serve with the warm bites.
