BBQ Sweetcorn Naanizza with Irish Bacon
with a side of slaw
A recipe conveniently customised just to your liking.
Tags:
Eat Me First
•Family Friendly
•Quick
Allergens:
Wheat
•Milk
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
1 pack(s)
Sweetcorn
2 sachet(s)
Central American Style Spice Mix
1 tin(s)
Tomato Paste
2 unit(s)
Naan
(Contains: Wheat, Milk)
100 grams
Grated Cheese
(Contains: Milk)
2 unit(s)
Scallion
1 sachet(s)
BBQ Rub
50 grams
Ranch Sauce
(Contains: Milk, Egg, Mustard)
120 grams
Coleslaw Mix
40 grams
South Carolina Style BBQ Sauce
130 grams
Irish Bacon
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4081 kJ
Energy (kcal)975 kcal
Fat48.6 g
of which saturates18.2 g
Carbohydrate93 g
of which sugars21.4 g
Dietary Fiber8.3 g
Protein40.1 g
Salt5.4 g
Potassium135.3 mg
Calcium22.4 mg
Iron0.6 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve, peel and thinly slice the onion.
- Trim and thinly slice the scallion.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Meanwhile, drain the sweetcorn.
- Add the sweetcorn, BBQ rub and Central American spice to the pan. Fry until fragrant, 2-3 mins.
- Remove from the heat and season with salt and pepper.
3
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the bacon until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Meanwhile, in a bowl, mix together half the BBQ sauce, tomato paste, 1 tsp water (per 2P) and ½ tsp sugar (per 2P).
- Pop the naans onto a lined baking tray.
- Use the back of a spoon to spread the tomato sauce evenly over the surface, leaving a 1cm border around the edge.
4
- Top the naans with the bacon, spiced sweetcorn and onion.
- Sprinkle the cheese over the top.
- Transfer your naanizzas to the top shelf of the oven and bake until the cheese is golden and bubbling, 6-7 mins.
5
- While the naanizzas bake, toss the slaw mix and scallion with the ranch dressing to make your slaw.
- Season to taste with salt and pepper.
6
- When the naanizzas are ready, share between plates.
- Drizzle the remaining BBQ sauce over the top.
- Serve the slaw alongside.
