Greek Soutzoukakia Style Pork Koftas
with Fresh Tomato & Red Wine Sauce and Couscous
This delicious Greek Soutzoukakia Style Pork Koftas has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
3
Garlic Clove
80
Green Beans
125
Baby Plum Tomatoes
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Pork Mince
10
Chicken Stock Paste
120
Couscous
(Contains Cereals containing gluten May contain Soya)
30
Tomato Puree
1
Ground Cumin
1
Dried Oregano
28
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
240
Water for the Couscous
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Trim the green beans, then cut into thirds. Halve the baby plum tomatoes.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) with half the garlic.
Add the pork mince to the breadcrumb bowl, season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas, then pop onto a baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The koftas are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the green beans and stir-fry until tender, 4-5 mins.
Pour in the water for the couscous (see pantry for amount), stir in the chicken stock paste and bring to the boil.
When boiling, remove from the heat, stir in the couscous and season with salt and pepper.
Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until they start to soften and break down, 5-6 mins.
Add the tomato puree, cumin, oregano and remaining garlic to the pan. Fry for 1 min more.
Stir in the red wine stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Once thickened, taste and season with salt, pepper and a pinch of sugar (if you have any) if needed.
Remove from the heat, adding a splash of water if it's a little too thick.
Once the koftas are cooked, stir them gently through the tomato sauce so they're well coated.
Fluff up the couscous and beans with a fork, then spoon into your bowls.
Top with the soutzoukakia style koftas, spooning over all the tomato sauce from the pan.
Enjoy!
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