Tiggy's Thai Style Meatball Sandwich
with Chips, Pickled Carrot Salad and Sriracha Mayo
Fragrant and spicy, this sensational sandwich stack is - in Tiggy’s words - “a feast inspired by the South East”, drawing specifically on the flavours of Thailand.
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
450 grams
Potatoes
1 unit(s)
Baby Gem Lettuce
15 grams
Ginger, Garlic & Lemongrass Puree
1 sachet(s)
Thai Style Spice Blend
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
15 grams
Sriracha Sauce
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for Pickling
3 tbsp
Mayonnaise
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Trim the baby gem, reserve 2 whole leaves per person, then halve lengthways and thinly slice. Set aside.
Pop the chips onto a large baking tray. Drizzle with oil, 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 on the middle shelf until golden, 30-35 mins. Turn halfway through.
While the chips are in the oven, in a large bowl, combine the ginger, garlic & lemongrass puree, Thai style spice blend, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Next, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In another large bowl, combine the rice vinegar, a drizzle of oil, a pinch of salt and the sugar for pickling (see pantry for amount).
Add the carrot ribbons, mix together, then set aside to pickle.
Pop the meatballs onto another large baking tray.
Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, in a small bowl, mix together the sriracha and mayonnaise (see pantry for amount). Halve the ciabatta.
When everything's nearly ready, toast the ciabatta halves in your toaster until golden.
Alternatively, if you don't have a toaster, pop the ciabatta into the oven to warm through, 2-3 mins.
Once the meatballs have cooked, remove the tray from the oven. Drain and discard the fat, then drizzle over the honey (see pantry for amount). Carefully turn the meatballs to coat them in the glaze.
When everything's ready, spread the sriracha mayo over the cut sides of the ciabatta. Squeeze the carrot to remove some of the pickling liquid. Top the bases with the reserved salad leaves and the pickled carrot.
Arrange the meatballs over the carrot, then place the ciabatta lid on top.
Toss the remaining baby gem through the carrot pickling liquid and serve with the chips alongside.
Enjoy!
