It's Coming Home Party Box
with a Steak & Ale Pie, Buffalo Chicken Bites, Cheesy Bacon Loaded Chips and Burger Sauce Coleslaw
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
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
British Chicken Breasts
1 unit(s)
Pieminister Moo Pie
(Contains Cereals containing gluten, Milk, Mustard May contain Sesame, Soya)
400 grams
McCain Home Chips
(Contains Cereals containing gluten)
90 grams
British Smoked Bacon Lardons
100 grams
Hot Sauce
1 bunch(es)
Chives
30 grams
Crumbled Blue Cheese
(Contains Milk)
120 grams
Coleslaw Mix
45 grams
Burger Sauce
(Contains Egg, Mustard May contain Egg, Mustard)
60 grams
Red Leicester
(Contains Milk)
1 unit(s)
Garlic Clove
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Honey
40 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat the oven to 220°C/200°C fan/gas mark 7.
b) Crack the egg for binding (see pantry for amount) into a medium bowl, then whisk the egg until combined and season with a pinch of salt and pepper.
c) In a separate medium bowl, combine the breadcrumbs, roasted herb and spice blend and the oil for the breadcrumbs (see pantry for amount).
d) Cut each chicken breast into 3cm chunks. Season with salt and pepper, then add to the bowl of egg and mix to coat well. Pop the chicken pieces into the breadcrumbs and toss to coat.
a) Spread the chips on a baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat. Bake on the top shelf, 25-30 mins. Turn halfway through.
b) Remove the pie from its packaging and pop onto another baking tray along with the chicken.
c) Bake the chicken and pie on the middle shelf of the oven until both are cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle.
d) When the chips have 10-15 minutes remaining, add the bacon lardons to the tray, next to the chips, and return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanewhile, in a medium saucepan on medium heat, combine the hot sauce (add less if you'd prefer things milder), honey and butter (see pantry for both amounts) until melted. Set aside. This is your buffalo sauce!
b) Finely chop the chives (use scissors if easier).
a) In a small bowl, combine the blue cheese, one-quarter of the chives and the mayo (see pantry for amount). Season with pepper and set aside.
b) In a medium bowl, combine the coleslaw mix, burger sauce and one third of the remaining chives. Pop into a serving bowl and set aside
a) Grate the Red Leicester.
b) Peel and grate the garlic (or use a garlic press).
c) In a medium saucepan, mix together the creme fraiche, garlic and cheese. Season with salt and pepper.
d) Pop the saucepan on medium heat and stir until the cheese has melted and the mixture is hot, 2-3 mins.
a) Once cooked, pop the chicken bites into a bowl and drizzle over the buffalo sauce. Sprinkle over half the remaining chives and serve with the blue cheese mayo on the side for dipping.
b) Pop the chips onto a serving plate and pour over the cheese sauce. Sprinkle over the bacon lardons and remaining chives.
c) Serve the pie and the burger sauce coleslaw alongside the buffalo chicken bites and cheesy bacon loaded chips to finish.
Enjoy!
