East Asian Style Sides Platter
Honey Gochujang Potatoes, Chilli Ginger Tenderstem® and Spicy Slaw | Serves 2-4
This East Asian Style Sides Platter is perfect to share as a starter or side dish. The roast potatoes are glazed in honey and gochujang, a delicious Korean style chilli paste that perfectly balances sweet and spicy. The potatoes are accompanied by chilli-ginger Tenderstem® broccoli and spicy slaw, making for an extra special sides platter.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
30 grams
Gochujang Paste
(Contains: Soya)
45 grams
Honey
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
1 sachet(s)
Soy and Ginger Paste
(Contains: Soya)
150 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove**
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the potatoes into 2cm chunks (no need to peel).
c) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 25-35 mins.
a) In the meantime, in a small bowl, mix the gochujang paste (add less if you'd prefer things milder) with two-thirds of the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) In a separate medium bowl, stir together the mayonnaise, coleslaw mix and a quarter of the soy, chilli and ginger paste.
a) Once the potatoes have been in the oven for 10 mins, remove the tray from the oven.
b) Drizzle over the gochujang and honey glaze, turn to coat them well, then return to the oven for the remaining 10-15 mins.
a) Meanwhile, halve any thick broccoli stems lengthways.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
b) Add a splash of water, the garlic and the remaining soy, chilli and ginger paste, stir, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more.
a) Once cooked, add the Tenderstem® to a sharing plate and sprinkle over half of the sesame seeds.
b) Add the honey gochujang potatoes to a separate serving dish. Sprinkle over the remaining sesame seeds and drizzle over the remaining honey. Serve the spicy slaw alongside and tuck in.
