Brussels Sprout Gratin
with Pancetta and Hazelnut
Not even the most passionate sprout-hater could resist our Brussels Sprout Gratin. Salty pancetta cuts through the more subtle flavours, while hazelnut, with its buttery and sweet taste, makes this a deliciously festive dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Ground Coriander
1
North Indian Style Spice Mix
1
Echalion Shallot
150
Basmati Rice
200
Lamb Mince
1
Aubergine
(May contain Celery)
1
Finely Chopped Tomatoes
1
Garlic Clove
1
KNORR Chicken Stock
1
Coriander
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Instructions
Look in your HelloFresh Christmas Box for the full recipe booklet with instructions to cook your delicious feast!
When the water is boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Pop the diced aubergine onto a large baking tray and sprinkle over the ground coriander and a good pinch of salt and pepper. Drizzle with oil, arrange in a single layer then roast on the top shelf of the oven until cooked and golden, 15-20 mins, turning halfway through.
In the meantime, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the lamb and cook until browned, 5-6 mins. Break it up with a spoon as it cooks. Once brown, lower the heat slightly and add the shallot. Cook until softened, 3-4 mins then stir in the garlic and curry powder. Cook for 30 seconds.
Add the finely chopped tomatoes, water for the curry (see ingredients for amount) and the stock pot to the lamb. Stir to dissolve the stock, bring to the boil, then lower the heat and simmer until the curry is thick and tomatoey, 8-10 mins. Stir occasionally.
Once cooked, stir the roasted aubergine into the curry and cook until piping hot, 1-2 mins. Mix in half the coriander and season to taste with salt and pepper. Fluff up the rice with a fork then serve into bowls with the curry spooned on top. Sprinkle over the remaining coriander and dig in!
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