It's Coming Home Kid's Party Box
with Garlic Bread Pizza Dippers, Hoisin Sausage Rolls, Cauliflower Tots and Veg Dipppers
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 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
4 unit(s)
Garlic Clove
1 unit(s)
Cauliflower
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
120 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
64 grams
Hoisin Sauce
(Contains Soya)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Cucumber
(May contain Celery)
2 unit(s)
Carrot
100 grams
Houmous
(Contains Sesame)
1 pot(s)
Smashed Avocado
120 grams
Marinara Sauce
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Peel and grate the garlic (or use a garlic press).
c) Cut the cauliflower into quarters and grate on the coarse side of your grater to make ‘rice’ (if you have a food processor, use this instead).
d) In a large bowl, combine the cauliflower, breadcrumbs, two thirds of the grated hard Italian cheese, half the garlic and the egg (see pantry for amount).
e) Divide the cauliflower mixture into bite-size pieces using a tablespoon and pop them onto a lined baking tray. Drizzle the cauliflower tots with oil and pop into the middle shelf of your oven until crisp and golden, 20-25 mins.
a) Meanwhile, unroll the pastry and lay it horizontally in front of you, keeping the baking paper underneath.
b) Slice the pastry once horizontally, once vertically into 4 equal-sized rectangles.
c) Divide the sausage meat into quarters, then place each quarter in a long strip, just off-centre, on each pastry rectangle. The pork strip should be the length of the pastry and about 1cm thick.
a) Divide the hoisin over the sausage meat, then fold the pastry lengthways over the fillings.
b) Press down lightly with a fork over the seams to secure. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Cut each roll into 5 equal pieces, then carefully transfer to another lined baking tray. Bake on the top shelf until golden brown and cooked in the middle, 15-20 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
a) Halve the ciabatta, then cut each half in 6-8 equal batons.
b) In a large bowl, combine the remaining garlic, cheese and the olive oil (see pantry for amount).
c) Season generously with salt and pepper, then add the ciabatta batons and toss to coat.
d) Pop the ciabatta batons onto another tray and bake until crisp and golden 8-10 mins.
a) Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
b) Peel and trim the carrot, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
c) Serve alongside the houmous and smashed avocado for dipping.
In a small saucepan, on medium high heat, stir the marinara sauce until piping hot, 2-3 mins. Pop into your serving bowl with the garlic bread dippers.
b) One baked, pop the cauli-tots and sausage rolls onto your serving plates alongside the sweet chilli sauce for dipping to finish.
Enjoy!
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