Korean Inspired BBQ Night
with Chicken & Halloumi Skewers, Sticky BBQ Sausages, Chips and Kimchi Style Slaw
Enjoy the best of the British summertime with a BBQ feast! Perfectly suited for cooking on your BBQ, this Korean Inspired BBQ Night can also be just as easily prepared in your oven.
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
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
225 grams
Halloumi
(Contains Milk)
3 unit(s)
British Chicken Thighs
80 grams
Gochujang Paste
(Contains Soya)
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
22 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
120 grams
Coleslaw Mix
1 bunch(es)
Coriander
30 grams
Honey
48 grams
BBQ Sauce
Not included in your delivery
1 tsp
Sugar for Pickling
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Soak your skewers in cold water (this will prevent them from burning).
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds, 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, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it into 3cm chunks. Cut the chicken thighs into 2cm chunks.
In a medium bowl, mix together the chicken, halloumi and gochujang paste until everything is coated. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the sausages onto one half of another large baking tray and bake on the top shelf until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Alternatively, cook them on the BBQ if you'd prefer.
Meanwhile, thread the chicken and halloumi pieces alternately onto the skewers (2 per person).
When the sausages have cooked for 8-9 mins, transfer the skewers to the other half of the baking tray and turn the sausages.
Continue roasting on the top shelf of your oven until everything's cooked through, 12-16 mins. Turn them halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Alternatively, cook them on the BBQ if you'd prefer.
Meanwhile, wash up the bowl used for the chicken and halloumi.
In the (now clean) bowl, combine the rice vinegar, sambal (add less if you'd prefer things milder) and sugar for pickling (see pantry for amount).
Stir in the coleslaw mix. Season with salt and pepper, then set your kimchi style slaw aside.
Roughly chop the coriander (stalks and all).
When the sausages and skewers are ready, drizzle the honey over the skewers and turn to coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Drizzle the BBQ sauce over the sausages and turn to coat.
Share the skewers and sausages between your plates, then sprinkle over the coriander.
Serve the kimchi style slaw and sesame chips on the side with the mayo (see pantry for amount) for dipping.
Enjoy!
