East Asian Style Sides Platter
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East Asian Style Sides Platter

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.

Tags:
Veggie
Allergens:
Soya
Egg
Mustard
Sesame

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

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, Chilli and Ginger Paste

(Contains Soya)

150 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

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Nutritional information

Energy (kJ)1932 kJ
Energy (kcal)462 kcal
Fat9 g
of which saturates1 g
Carbohydrate86.6 g
of which sugars37.4 g
Protein10.7 g
Salt3.28 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Small Bowl
Medium Bowl
Pan
Garlic Press
Grater
Lid

Instructions

1

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.

2

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.

3

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.

4

a) Meanwhile, halve any thick broccoli stems lengthways.

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

5

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) 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.

6

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. 

c) Serve the spicy slaw alongside and tuck in. 

Enjoy!

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