Venison Rissoles & DIY Romesco Sauce
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Venison Rissoles & DIY Romesco Sauce

Venison Rissoles & 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, and you’ve got a meal that’s too good to pass up!

Allergens:
Egg
•Gluten
•Almond

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

Total Time40 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1

Capsicum

Garlic

2

Potato

1

Diced Bacon

1

Avocado

1

Venison & Beef Mince

1

Fine Breadcrumbs

(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

Aussie Spice Blend

1

Flaked Almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1

Chilli Flakes

1

Mixed Salad Leaves

Not included in your delivery

1

olive oil

egg

(Contains Egg; )

white wine vinegar

salt

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Nutrition Values

Energy (kJ)3355 kJ
Calories802 kcal
Fat49.6 g
of which saturates13 g
Carbohydrate46 g
of which sugars18.2 g
Dietary Fibre8.2 g
Protein41.4 g
Sodium921 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• 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.

2

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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, crumble bacon over potatoes and roast until golden.

3

• 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.

4

• 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.

5

• 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.

6

• In a large bowl, combine avocado, mixed salad leaves, a drizzle of white wine vinegar, and olive oil. Season. • Divide venison & beef rissoles, roast potatoes and avocado salad between plates. • Serve with homemade romesco sauce. Enjoy!