Venison Rissoles & DIY Romesco Sauce
Take your cooking skills to the next level!
Time to unleash your inner chef! Juicy, tender, and packed with rich, savoury goodness, tonight’s rissoles are paired with a smokey, homemade romesco sauce for the perfect dip. Add crispy roast potatoes and a refreshing avocado salad, and you’ve got a meal that’s too good to pass up!
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
capsicum
2 clove
garlic
2
potato
1
avocado
1 packet
Venison & Beef 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. )
1 sachet
classic roast seasoning
1 packet
flaked almonds
(Contains Almond; )
pinch
Chilli Flakes
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
white wine vinegar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, place capsicum and garlic cloves (no need to peel!). • Drizzle with olive oil, then bake until slightly charred and tender, 20-25 minutes. • Remove from the oven, cover with foil, then set aside to rest for 5 minutes.
• Meanwhile, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine venison & beef mince, fine breadcrumbs, classic roast seasoning and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• 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.
• Carefully peel capsicum and garlic cloves, removing any stems and seeds. • Transfer capsicum, garlic, flaked almonds, the white wine vinegar, salt, a pinch of chilli flakes (if using), and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) to a food processor and blitz until desired consistency.
TIP: If you don't have a food processor, finely chop all the sauce ingredients to make a chunky, rustic sauce.
• In a large bowl, combine avocado, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide venison rissoles, roast potatoes and avocado salad between plates. • Serve with DIY romesco sauce. Enjoy!