Asian Style Sides Platter
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
45 grams
Honey
30 grams
Gochujang Paste
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
150 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
1 sachet(s)
Soy and Ginger Paste
(Contains Soya)
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
b) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf, 15-25 mins.
c) Meanwhile, mix together 2 packs of honey and the gochunjang paste (careful - its hot). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Add to the potatoes andmix until the poatoes are coated, return to the oven to crisp, 10-15 mins.
d) Meanwhile zest the lime.
d) Remove from the oven, mix through the lime zest and serve with a sprinkle of 0.5 of the sesame seeds.
a) Halve any thick broccoli stems lengthways. Heat a drizzle of oil in a medium frying pan on medium-high heat. Peel and grate the garlic (or use a garlic press).
b) Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, the garlic and 4 tbsp of the soy, chilli and ginger paste, mix then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
c) Serve with a sprinkle of 0.5 of the sesame seeds.
a) Mix the mayonaise, 1 tbsp of the chilli and ginger paste and the coleslaw mix until combined.
b) Enjoy!
