Sticky Jerk Beef & Pork Rissoles & Carrot Couscous
with Corn Salsa & Garlic Aioli
We’ve got a special glaze for tonight’s rissoles - an onion chutney, dark and sweet for the Caribbean spiced beef and pork. Pile them onto a bright carrot couscous with a charred corn salsa accompaniment.
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 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1
tomato
1 packet
parsley
1 tin
sweetcorn
1 packet
pork mince
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 sachet
Mild Caribbean Jerk Seasoning
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¾ cup
water
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and garlic paste, 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.
• While the couscous is cooking, finely chop tomato. Roughly chop parsley. Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a medium bowl, combine pork mince, the egg, fine breadcrumbs, mild Caribbean jerk seasoning and a pinch of salt. • Using damp hands, shape heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the onion chutney, turning and a splash of water, turning rissoles to coat.
• Meanwhile, to the corn, add tomato, parsley, a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide carrot couscous between bowls. Top with glazed Caribbean pork rissoles. • Serve with tomato salsa and garlic aioli. Enjoy!