Bison Steak Haché and Potato Coins
with Sugar Snap Peas and Bacon-Tarragon Aioli- Milk
- Egg
- Mustard
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Sulphites
- May contain traces of allergens
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Gluten
Ingredients: Yellow potato • Lean ground bison • Sugar snap peas • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Shallot • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Tarragon • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
500 g
Yellow Potato
227 g
Sugar Snap Peas
1 unit(s)
Shallot
7 g
Tarragon
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Milk*
1 tbsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- Cut potatoes into 1/4-inch rounds.
- To the prepared baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 20-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- While potatoes roast, heat a large non-stick pan over medium.
- Cut bacon into 1/4-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
- When the pan is hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
- While bacon cooks, peel, then finely chop shallot.
- Strip tarragon leaves, then finely chop.
- Trim sugar snap peas.
- When bacon is cooked, reheat the pan with reserved bacon fat over medium.
- When the pan is hot, add sugar snap peas. Cook for 2-4 min, stirring often, until tender-crisp. Season wth salt and pepper.
- Stir in half the shallots. Cook for 30 sec, stirring often, until fragrant. Transfer to a bowl and cover to keep warm.
- In a large bowl, combine breadcrumbs, half the mustard and 1 tbsp (2 tbsp) milk.
- Add bison, half the Parmesan and remaining shallots. Season with remaining garlic salt and pepper, then combine.
- Form mixture into 2 (4) 5-inch-wide patties.
- Reheat the same pan from step 3 over medium.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry for 4-5 min per side, until cooked through.**
- While patties cook, to a small bowl, add tarragon, mayo, half the bacon, half the vinegar (use all for 4 servings), remaining mustard and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine.
- Divide sugar snap peas, potato coins and haché between plates.
- Spoon bacon-tarragon aioli over haché and potatoes.
- Sprinkle remaining bacon and remaining Parmesan over potatoes.
