Venison-Beef Rissoles, Bacon Potatoes & DIY Romesco Sauce
Take your cooking skills to the next level!
Time to unleash your inner chef! Juicy, tender and packed with rich, savoury goodness, tonight’s rissoles are paired with a smokey, homemade romesco sauce for the perfect dip. Add crispy roast potatoes and a refreshing avocado salad for a meal that’s too good to pass up!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Garlic
1
Avocado
1
Capsicum
250 g
Venison & Beef Mince
100 g
Diced Bacon
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Chilli Flakes
1 sachet
Kiwi Spice Blend
1 packet
Flaked Almonds
(Contains: Almond; )
2 packet
Potato
1 packet
Mixed Salad Leaves
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, place capsicum and garlic cloves (no need to peel!). • Drizzle with olive oil, then bake until slightly charred and tender, 20-25 minutes. • Remove from the oven, cover with foil, and set aside to rest for 5 minutes.
• Meanwhile, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of roast time, crumbl diced bacon over potatoes and roast until golden.
• Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine venison & beef mince, fine breadcrumbs, Aussie spice blend and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
• Carefully peel capsicum and garlic cloves, removing any stems and seeds. • Transfer capsicum, garlic, flaked almonds, the white wine vinegar, salt, a pinch of chilli flakes (if using), and olive oil (1/4 cup for 2P / 1/2 cup for 4P) to a food processor and blitz until desired consistency. TIP: If you don't have a food processor, finely chop all the sauce ingredients to make a chunky rustic sauce.
• In a large bowl, combine avocado, mixed salad leaves, a drizzle of white wine vinegar, and olive oil. Season. • Divide venison-beef rissoles, roast bacon potatoes and avocado salad between plates. • Serve with homemade romesco sauce. Enjoy!
