British Plant-Based Crumbed Chick'n & Gravy

Name: British Plant-Based Crumbed Chick'n & Gravy with Pumpkin-Potato Toss & Garlic Greens
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: olive oil; butter; boiling water; 1 Plant-Based Crumbed Chicken; 1 Nan's Special Seasoning; 1 Pumpkin; 1 Potato; 1 Rosemary; 1 Green Beans; 1 Silverbeet; 2 Garlic; 1 Gravy Granules

with Pumpkin-Potato Toss & Garlic Greens

Get up to $200 off!

Spend less time in the kitchen with tonight's plant-based crumbed chick'n, which has already been slow-cooked for you! Simply pop it in the oven to roast, then whip up the colourful and comforting sides, plus a rich gravy for the finishing touch.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Over 30g protein

•Veggie

Allergens:

Milk

•Gluten

•Soja

•Wheat

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Plant-Based Crumbed Chicken

Nan's Special Seasoning

Pumpkin

Potato

Rosemary

Green Beans

Silverbeet

Garlic

Gravy Granules

Not included in your delivery

olive oil

butter

boiling water

Nutritional Values

Energy (kJ)2373 kJ

Calories567 kcal

Fat19.3 g

of which saturates7.4 g

Carbohydrate57 g

of which sugars15.8 g

Dietary Fibre13.5 g

Protein37.4 g

Sodium1360 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. Pour liquid from packaging over the beef. Turn beef to coat. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, sprinkle over Nan's special seasoning, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• While the beef is roasting, cut pumpkin and potato into bite-sized chunks. • Pick and finely chop rosemary. • Place rosemary, pumpkin and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Cut pumpkin and potato into bite-sized chunks. • Pick and finely chop rosemary. • Place rosemary, pumpkin and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, trim green beans. Roughly chop silverbeet. • Finely chop garlic.

• When veggies have 10 minutes remaining, boil the kettle. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook green beans, stirring, until tender, 4-5 minutes. • Add garlic and silverbeet and cook, until fragrant and wilted, 1 minute. Season to taste.

• In a medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and brisket juices, whisking, until smooth, 1 minute.

• Slice beef. • Divide roast beef, garlic greens, pumpkin and potato between plates. • Pour over gravy to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice plant-based crumbed chicken. • Divide plant-based crumbed chicken, garlic greens, pumpkin and potato between plates. • Pour over gravy to serve. Enjoy!