SWICY EXPLOSION! Gochujang, Apricot Chutney & BBQ Rub
savour the sweet heat of these meatballs & Brussels sprouts!- Tarwe
- Sesamzaad
- Soja
- Gluten
- Selderij
- May contain traces of allergens
- Selderij
- Ei
- Gluten
- Mosterd
- Soja
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
There is a new ingredient in your box! This apricot chutney is a delicious mix of sweet and sour with a spicy kick. It adds extra boost of flavour to curries, wraps, and stir-fries.
Ingredients
150 g
Sweet potato
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
150 g
Brussels sprouts
(Contains: Selderij)
½ piece
Onion
5 milliliters
Sesame oil
(Contains: Sesamzaad)
15 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
25 g
Apricot chutney
½ sachet(s)
BBQ spice rub
4 piece
Beef-pork meatballs
(May be present: Selderij, Ei, Gluten, Mosterd, Soja)
5 g
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
200 g
Potatoes
Not included in your delivery
¾ tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
1 tablespoon
Honey [or plant-based alternative]
100 milliliters
Low sodium beef stock
½ teaspoon
Flour
[Plant-based] milk
to taste
Sambal
Nutrition Values
Cooking Steps
- Peel or thoroughly wash both types of potatoes and cut them into rough pieces.
- Transfer to a pot or saucepan and submerge with water.
- Bring to the boil and cook for 12 - 15 minutes, then drain and set aside.
- Slice the onion into half-rings and halve the Brussels sprouts.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion and the Brussels sprouts for 4 - 6 minutes.
- Add the sesame oil, the gochujang* and half of the honey, then fry for 2 - 3 more minutes. Season to taste with salt and pepper.
- Prepare the stock.
*Take care, this ingredient is spicy! Use as preferred.
- Melt a small knob of butter in a frying pan over medium-high heat and fry the meatballs for 2 - 3 minutes, or until evenly browned.
- Lower the heat and fry for 3 - 4 more minutes, covered.
- Increase the heat to medium-high, then stir in the flour.
- Fry for 1 - 2 more minutes, then deglaze with the stock.
- Add the apricot chutney, the BBQ rub* and the rest of the honey.
- Mix well to combine, then simmer for 2 - 3 minutes or until thickened and reduced as preferred.
*Take care, this ingredient is spicy! Use as preferred.
- Mash the potatoes with a knob of butter, a splash of milk and the Korean-style spices (see Tip).
- Season to taste with salt and pepper.
Tip: if you'd like to make it even swicier, add some sambal as preferred!
- Serve the mash on plates with everything else alongside.
- Drizzle with the swicy apricot jus and garnish with the sesame seeds.
