East Asian Style Sides Platter

Name: East Asian Style Sides Platter Honey Gochujang Potatoes, Chilli Ginger Tenderstem® and Spicy Slaw | Serves 2-4
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 450 grams Potatoes; 30 grams Gochujang Paste; 45 grams Honey; 32 grams Mayonnaise; 120 grams Coleslaw Mix**; 1 sachet(s) Soy and Ginger Paste; 150 grams Tenderstem Broccoli**; 2 unit(s) Garlic Clove**; 5 grams Roasted White Sesame Seeds

Honey Gochujang Potatoes, Chilli Ginger Tenderstem® and Spicy Slaw | Serves 2-4

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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.

Tags:

Veggie

Allergens:

Soja

•Egg

•Senf

•Sesamzaad

The quantities provided above are averages only.

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.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

30 grams

Gochujang Paste

45 grams

Honey

32 grams

Mayonnaise

120 grams

Coleslaw Mix**

1 sachet(s)

Soy and Ginger Paste

150 grams

Tenderstem Broccoli**

2 unit(s)

Garlic Clove**

5 grams

Roasted White Sesame Seeds

Nutritional information

Energy (kcal)370 kcal

Energy (kJ)1547 kJ

Fat7 g

of which saturates0.9 g

Carbohydrate69.8 g

of which sugars28.3 g

Dietary Fiber9.5 g

Protein10.2 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Small Bowl

•Pan

•Garlic Press

•Grater

•Lid

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. Peel and grate the garlic (or use a garlic press).

b) 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.

c) 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 serving plate and sprinkle over half of the sesame seeds.

b) Add the roasted glazed potatoes to a seperate serving dish. Sprinkle over the remaining sesame seeds and drizzle over the remaining honey to finish.