The Buffalo Mac
Crispy Fried Chicken Burger, Buffalo Style Sauce, Mac & Cheese and Balsamic Salad
Super indulgent and packed full of flavour, The Buffalo Mac is your favourite burger brought to the next level.
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
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
40 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
3 unit(s)
British Chicken Thighs
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
30 grams
Sriracha Sauce
15 grams
Honey
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Sliced Burger Buns
(Contains Cereals containing gluten)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
50 milliliter(s)
Reserved Pasta Water
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
75 milliliter(s)
Water for the Sauce
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/4 tsp salt.
When the water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, reserve from pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it from sticking.
Meanwhile, grate the Cheddar cheese.
While the pasta cooks, crack the egg (see pantry for amount) into a medium bowl and whisk. Add the breadcrumbs to another medium bowl and season with the salt (see pantry for amount) and pepper.
Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated.
Shake off the excess and transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Carefully discard the hot oil from the chicken frying pan and return to medium-high heat.
Add the cider vinegar and water for the sauce (see pantry for amount), bring to a boil, then simmer until reduced by half, 2-3 mins.
Stir through the sriracha and honey until thickened, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once thickened, remove from the heat and stir through the butter (see pantry for amount) until melted. Season with salt and pepper, then set aside.
Pop the (now empty) pasta saucepan on medium-high heat. Add the reserved pasta water, chicken stock paste and cooked macaroni. Bring to the boil, stirring constantly, then remove from the heat.
Vigorously stir in the creme fraiche and cheese until smooth and melted. Taste and season with salt and pepper if needed.
Meanwhile, pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, spread the mayo (see pantry for amount) on the bun bases. Cut your chicken thighs in half and arrange on top.
Drizzle over your buffalo sauce, then top with a few rocket leaves. Close with the bun lids and transfer to your plates.
Serve your craft burgers with your mac & cheese alongside. Finish with the remaining rocket and a drizzle of balsamic glaze over the leaves.
Enjoy!
