Fusion Chicken Meatloaf with Curry Udon
in fragrant coconut sauce with lime & gomashio
Gomasio is een Japanse smaakmaker en bestaat voor 90% uit ‘goma’, ofwel sesamzaad en 10% uit ‘sio’, zeezout.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ bunch
Scallions
1 piece
Garlic
100 g
Chicken mince with Italian seasoning
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
⅓ sachet(s)
Gomashio
(Contains: Sesamzaad)
5 milliliters
Soy sauce
(Contains: Gluten, Tarwe, Soja)
20 g
East Asian-style sauce
(Contains: Gluten, Tarwe, Soja)
½ sachet(s)
Yellow curry spices
1 piece
Carrot
½ piece
Lime
80 milliliters
Coconut milk
100 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
½ piece
Red chili pepper
5 g
Ginger paste
½ piece
Bell pepper
Not included in your delivery
¾ tablespoon
Sunflower oil
50 milliliters
Water for the sauce
to taste
Salt and pepper
2 teaspoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Finely chop the scallions and separate the white part from the greens. Crush or mince the garlic. Deseed and finely chop the red chili pepper.* In a large bowl, combine the chicken mince with the panko and the soy sauce, along with half each of the gomashio, garlic and the white part of the scallions. Knead well to combine. Shape half of it into a meatloaf. For the parents, mix in half of the ginger paste and half of the red chili pepper. Shape the remaining meat into a meatloaf.
*Take care, this ingredient is spicy! Use as preferred.
In a small bowl, combine the East Asian-style sauce with a light drizzle of sunflower oil and half of the white wine vinegar. Transfer the meatloafs to an oven dish and coat with half of the sauce. Bake in the oven for 15 - 20 minutes, then increase the heat to 220°C. Coat the meatloafs with the rest of the sauce and return to the oven for a further 8 - 10 minutes, or until done.
Meanwhile, slice the carrot into crescents and chop the bell pepper into strips. Cut the lime into wedges.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
Heat a drizzle of sunflower oil in a wok or deep frying pan. Fry the rest of the ginger paste, garlic and the white part of the scallions for 1 - 2 minutes. Add the yellow curry spices and fry for 2 - 3 minutes, then add the bell pepper and the carrot and fry for another 2 - 3 minutes.
Deglaze with the rest of the white wine vinegar and the water for the sauce (see pantry for amounts). Add the coconut milk and mix well, then cover with the lid and bring to the boil. Allow to reduce for 5 minutes, then remove the lid and add the udon noodles. Cook for another 5 minutes, then juice one lime wedge per person directly into the sauce and season to taste with salt and pepper.
Slice the meatloaf. Serve the noodles and curry sauce on plates and top with the meatloaf. Garnish with the scallion greens and the rest of the gomashio. Serve the rest of the lime wedges alongside. For the parents, garnish with the remaining red chili pepper.
