Chorizo Koftas
with Veggie Pilaf and Spiced Apple Chutney
We're trying out something new with the fan favourite, chorizo. Gently spiced chorizo gets formed into koftas and is paired with a veggie pilaf and apple chutney to create a gorgeous aromatic plate with sweetness and balance.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
15 g
Ginger
1 tbsp
Indian Spice Blend
1 unit
Chicken Broth Concentrate
¾ cup
Basmati Rice
113 g
Red Onion, chopped
7 g
Cilantro
113 g
Sugar Snap Peas
160 g
Gala Apple
1 unit
Lemon
½ tsp
Curry Powder
(Contains Mustard, Sulphites)
Not included in your delivery
1.5 tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¾ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce.
Peel, core, then cut apple into 1/4-inch pieces. Peel, then mince or grate half the ginger. Trim, then halve snap peas. Finely chop cilantro. Cut half the lemon into wedges (use whole lemon for 4 ppl).
Heat a medium pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then half the onions. Cook, stirring often, until softened, 2-3 min. Add half the Indian Spice Mix. Cook, stirring, until spices are fragrant, 30 sec. Add broth concentrate, 1 1/3 cup water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, add rice and snap peas. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 14-16 min. Remove from heat and set aside to rest, still covered, 5 min.
While pilaf cooks, combine chorizo, remaining Indian Spice Mix, 1/4 tsp salt (dbl for 4 ppl) and half the cilantro in a large bowl. Roll chorizo mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven, flipping halfway through, until golden-brown and cooked through, 10-12 min.**
While koftas bake, heat another medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining onions and 1 tsp ginger (dbl for 4 ppl). Cook, stirring often, until onions soften, 2-3 min. Add apples, 1 1/2 tsp sugar (dbl for 4 ppl) and sprinkle with half the curry powder (use all for 4 ppl). Season with salt.
Add 1/3 cup water (dbl for 4 ppl), then bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally, until apples are tender, 8-10 min. Remove from heat, then squeeze a lemon wedge over top.
Fluff pilaf with a fork, then divide between plates. Serve koftas and apple chutney on top. Sprinkle remaining cilantro over top.
