Jerk-Spiced Pork Rissoles & Onion Glaze
with Carrot Couscous & Apple Salad
Our mild Caribbean jerk seasoning and caramelised onion chutney are all it takes to jazz up juicy pork rissoles. Serve these bad boys on a quick carrot couscous and top with an apple salad for bursts of sweetness with every bite.
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.
Ingredients
1
Pork Mince
1
Mild Caribbean Jerk Seasoning
1
Onion Chutney
1
Carrot
1
Baby Spinach Leaves
½
Chicken Stock Pot
1
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1
Coconut Sweet Chilli Mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1
Red Apple
1
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
Not included in your delivery
olive oil
eggs
(Contains Egg;)
butter
(Contains Milk;)
water
Nutritional Values
Cooking Steps
• In a medium bowl, combine beef mince, the egg, fine breadcrumbs and mild Caribbean jerk seasoning. • Using damp hands, shape heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Remove from heat, then add onion chutney. Turn rissoles to coat. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine pork mince, the egg, fine breadcrumbs and mild Caribbean jerk seasoning. • Using damp hands, shape heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Remove from heat, then add onion chutney. Turn rissoles to coat. Transfer to a plate.
• Meanwhile, grate carrot (see ingredients). • Roughly chop apple and baby spinach leaves.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, in a second medium bowl, combine apple, baby spinach leaves and a drizzle of olive oil. Season to taste. • Divide carrot couscous between bowls. Top with jerk-spiced beef rissoles and apple salad • Serve with coconut sweet chilli mayonnaise. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a second medium bowl, combine apple, baby spinach leaves and a drizzle of olive oil. Season to taste. • Divide carrot couscous between bowls. Top with jerk-spiced pork rissoles and apple-spinach salsa. • Serve with coconut sweet chilli mayonnaise. Enjoy!