Speedy Peri Peri Beef
with Courgette and Bulgur Wheat
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 unit(s)
Garlic Clove
1 unit(s)
Onion
1 sachet(s)
Roasted Spice and Herb Blend
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
15 grams
Chicken Stock Paste
1 unit(s)
Courgette
(May contain Celery)
240 grams
British Beef Mince
1 sachet(s)
Peri Peri Seasoning
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
20 grams
Butter
220 milliliter(s)
Water for the Bulgur
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Instructions
a) Boil a half-full kettle.
b) Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
c) Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
d) Stir in the roasted spice and herb blend and half the garlic. Fry for 1 min.
a) Pour the water for the bulgur wheat (see pantry for amount) into the saucepan, stir in the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
b) Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the beef mince and the courgette and fry until browned, 4-5 mins.
c) Use a spoon to break it up as it cooks.
d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
a) Stir the peri peri seasoning and the remaining garlic into the mince. Fry for 1 min.
b) Add the tomato puree. Stir to combine and fry for 1 min.
a) Pour the water for the sauce (see pantry for amount) into the mince. Stir in the red wine stock paste and sugar (see pantry for amount). Bring to the boil.
b) Once boiling, reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
a) Divide the bulgur wheat between bowls.
b) Spoon over the mince and sauce.
c) Drizzle with yoghurt to finish.
d) Enjoy!
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