Fragrant Cambodian Inspired Meatball Baguette
with Pickled Carrot Salad and Peanuts
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
4 unit(s)
Bamboo Skewers
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
22 grams
Ginger, Garlic & Lemongrass Puree
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef and Pork Mince
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Wheat, Cereals containing gluten, Soya, Oats, Rye, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Sesame, Walnuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Hazelnuts, Brazil nuts)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Water for the Breadcrumbs
1 tbsp
Honey
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Peel and grate the garlic (or use a garlic press).
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar and sugar (see pantry for amount). Season with salt, then add the carrot ribbons. Toss to coat, then set aside to pickle.
In a large bowl, combine the garlic, soy sauce, ginger, garlic & lemongrass puree, breadcrumbs and the water for the breadcrumbs (see pantry for amount), then add the beef and pork mince. Season with salt and pepper.
Mix together with your hands and roll into evenly-sized balls, 6 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Thread the meatballs onto the skewers (2 per person), then pop them onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Next, bake the bread on the middle shelf of your oven until toasted and golden, 10-12 mins.
Once baked, allow to cool slightly.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
When everything's ready, drizzle the honey (see pantry for amount) over the meatballs and turn to glaze.
Add the baby leaves to the carrot pickle with a drizzle of oil. Toss to combine.
Slice the baguette to make two halves, then slice through the middle to open.
Share the baguette halves between your plates. Spread over the mayo (see pantry for amount). Fill with the meatball skewers and a handful of pickled salad.
Firmly sandwich on the baguette lid, then pull out the skewers, leaving the meatballs inside (this is the traditional Cambodian street food method!). Discard the skewers.
Serve the remaining pickled carrot salad alongside. Sprinkle over the peanuts to finish.
Enjoy!
