Fragrant Cambodian Inspired Meatball Baguette
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Fragrant Cambodian Inspired Meatball Baguette

with Pickled Carrot Salad and Peanuts

Tags:
Low Carb
Calorie Smart
Allergens:
Cereals containing gluten
Soya
Sesame
Peanut

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

2 unit(s)

Garlic Clove

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

22 grams

Ginger, Garlic & Lemongrass Puree

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

240 grams

British Beef and Pork Mince

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts, Sesame)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar

1 tbsp

Water for the Breadcrumbs

1 tbsp

Honey

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2642 kJ
Energy (kcal)631 kcal
Fat40.9 g
of which saturates8.4 g
Carbohydrate33.6 g
of which sugars13.6 g
Dietary Fiber3.8 g
Protein31.3 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Peeler
Medium Bowl
Large Bowl
Baking Tray
Rolling Pin

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).

Peel and grate the garlic (or use a garlic press). 

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar and sugar (see pantry for amount). Season with salt, then add the carrot ribbons. Toss to coat, then set aside to pickle.

2

In a large bowl, combine the garlic, soy sauce, ginger, garlic & lemongrass puree, breadcrumbs and the water for the breadcrumbs (see pantry for amount), then add the beef and pork mince. Season with salt and pepper.

Mix together with your hands and roll into evenly-sized balls, 6 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

3

Thread the meatballs onto the skewers (2 per person), then pop them onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

4

Next, bake the bread on the middle shelf of your oven until toasted and golden, 10-12 mins.

Once baked, allow to cool slightly.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

5

When everything's ready, drizzle the honey (see pantry for amount) over the meatballs and turn to glaze.

Add the baby leaves to the carrot pickle with a drizzle of oil. Toss to combine.

Slice the baguette to make two halves, then slice through the middle to open.

6

Share the baguette halves between your plates. Spread over the mayo (see pantry for amount). Fill with the meatball skewers and a handful of pickled salad.

Firmly sandwich on the baguette lid, then pull out the skewers, leaving the meatballs inside (this is the traditional Cambodian street food method!). Discard the skewers.

Serve the remaining pickled carrot salad alongside. Sprinkle over the peanuts to finish.

Enjoy!

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