Pork Rissoles & Peppercorn-Leek Sauce
with Roasted Veggies & Parsley
When you think of leek it’s of cosy nights, but let’s spice things up and give this creamy leek sauce a kick of pepper. Coat pork rissoles in the sauce and suddenly your roast veggies and rissoles have been transformed into the new hot topic at dinner.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
parsnip
2
potato
1
leek
½ sachet
black peppercorns
1 sachet
Aussie Spice Blend
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
cream
(Contains Milk; )
1 bag
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, parsnip and potato into bite-sized chunks. Thinly slice white and light green parts of leek. • Lightly crush black peppercorns (see ingredients) in a mortar and pestle, or in their sachet using a rolling pin.
• Place carrot, parsnip and potato over two lined oven trays. • Sprinkle over Aussie spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 25-30 minutes.
Little cooks: Kids can help toss the veggies.
• In a medium bowl, combine pork mince, garlic & herb seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• 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. • Transfer rissoles to a plate and cover to keep warm.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add peppercorns and cook until fragrant, 1 minute. • Reduce heat to medium-low, then add cream (see ingredients) and stir until slightly reduced, 1-2 minutes. Season generously with salt.
• Divide pork rissoles and roasted veggies between plates. • Spoon peppercorn-leek sauce over rissoles. Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!