Pork Sausages, Chicken Tendies & Homemade Potato Rosti
Take your cooking skills to the next level!- Eggs
- Sulphites
- Gluten
- Wheat
- Milk
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Tonight, take on the potato rosti - a form of hash brown that is made by grating the potatoes and pan frying them until they are golden and crispy. Delish!
Ingredients
1 packet
Balsamic Vinaigrette Dressing
330 g
Chicken Tenderloins
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Green Beans
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
piece
Pork Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Milk, Soy, Wheat, Gluten.)
2
Potato
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
Not included in your delivery
20 g
butter
(Contains: Milk;)
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place pork, garlic & herb sausages on a lined oven tray, drizzle with olive oil, and turn to coat. • Bake until cooked through, 10-14 minutes. • While the sausages are cooking, trim green beans and transfer to a microwave-safe bowl with a splash of water, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain and allow to cool.
• Grate potato, then squeeze out excess moisture using a paper towel. • In a small microwave-safe bowl, melt the butter in the microwave in 10 second bursts. • In a large bowl, combine grated potato, vegetable stock, the plain flour, butter and a generous pinch of pepper. TIP: Squeezing out the excess moisture helps ensure a crisp rosti! Little cooks: Join the fun by combining the rosti mixture!
• In a large frying pan, heat enough olive oil to coat the base, over medium-high heat. When oil is hot, add heaped tablespoons of potato mixture in batches and flatten with a spatula (you should get 2 per person). • Cook until golden, 4-6 minutes each side (don’t flip too early!). Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: Chicken is cooked through when it is no longer pink inside.TIP: Add extra olive oil between batches as needed.
• In a second large bowl, combine green beans, spinach & rocket mix and balsamic vinaigrette dressing. • Divide pork sausages, chicken, potato rosti and green bean balsamic salad between plates. Serve with dill & parsley mayonnaise. Enjoy! Little cooks: Take the lead by tossing the salad!
