Peri Peri BBQ Chicken and Smoky Sausages in Buns
with Charred Corn Slaw and Zesty Wedges
This Peri Peri BBQ Chicken and Smoky Sausages in Buns is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Lemon & Herb Seasoning
Hickory Smoked Sausages
Mature Cheddar Cheese
Peri Peri Seasoning
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Not included in your delivery
Sugar for the Onions
Sugar for the Dressing
Olive Oil for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle with the lemon & herb seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Pop the sausages onto a baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. Alternatively, cook them on the BBQ if you'd prefer. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
Meanwhile, drain the sweetcorn in a sieve.
Heat a large frying pan on high heat (no oil). Once hot, fry the sweetcorn until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the corn to pick up some nice colour. Transfer to a large bowl.
While the corn chars, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, grate the Cheddar cheese. Zest and halve the lime.
When the onions are golden, add the sugar for the onions (see pantry for amount) to the saucepan and cook until caramelised, 1-2 mins more.
Pop the chicken thighs into a medium bowl with the peri peri seasoning and a drizzle of oil. Season with salt and pepper, then turn to coat the chicken in the spice.
Heat a drizzle of oil in the (now empty) corn frying pan on medium-high heat.
Once hot, lay the spiced chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins.
Alternatively, cook on the BBQ if you'd prefer. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, squeeze the lime juice into a small bowl. Add the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
Add the coleslaw mix to the bowl of charred corn. Pour in the lime dressing and toss to coat.
When the chicken is cooked, remove from the heat. Drizzle with the honey, turning the chicken to glaze it. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Slice the buns top down through the middle (but not all the way through) and pop them into the oven to warm through, 2-3 mins.
Once the wedges are cooked, sprinkle over the lime zest. Toss to coat.
Spread the ketchup (see pantry for amount) inside the buns and spoon in the caramelised onions. Top with the sausages and sprinkle with the grated cheese.
Serve your peri peri chicken with the loaded sausages in buns, corn slaw and wedges on the side.