Chipotle Pork Lettuce Cups with Padron Pepper Skewers
with apple and carrot slawCalories
:
890 kcalProtein
:
51.3g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Milk
- Egg
- Mustard
Fresh, fiery, and packed with flavour! These Chipotle Pork Lettuce Cups offer the ultimate contrast of warm, smoky, spiced pork nestled in crisp, refreshing lettuce leaves. This dish is a vibrant meal that brings the heat in the best way.
Ingredients
Serving amount
200 grams
Padron Peppers
4 unit(s)
Bamboo Skewers
200 grams
Halloumi D.O.P
(Contains: Milk)
2 sachet(s)
BBQ Rub
240 grams
Irish Pork Mince
200 grams
Baby Gem
1 unit(s)
Apple
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
1 sachet(s)
Chipotle Paste
1 unit(s)
Carrot
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3725 kJ
Energy (kcal)890 kcal
Fat53.1 g
of which saturates25.9 g
Carbohydrate51.8 g
of which sugars28.7 g
Dietary Fiber12.9 g
Protein51.3 g
Salt4.4 g
Trans Fat0.3 g
Potassium1002.1 mg
Calcium82.4 mg
Iron2.3 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 your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Drain the halloumi then cut into 3cm cubes. Add to a bowl of cold water.
- Soak half the skewers (per 2P) in cold water to prevent them from burning.
- Remove the stems of the padron pepper.
3
- Remove the halloumi cubes from the water and pat dry with kitchen paper.
- Pop the halloumi and padron pepper into a medium-sized bowl along with half the BBQ rub, salt, pepper and a drizzle of oil.
- Carefully thread the halloumi and padron pepper onto the skewers, alternating between the two.
- Place the skewers onto another lined baking tray.
- Bake on the middle shelf until the halloumi is golden and the padron peppers are tender, 10-12 mins.
4
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince and remaining BBQ rub until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
5
- Meanwhile, trim the root from the baby gem.
- Peel off as many big leaves as you can, so they’re ready to fill with the mixture. These are your lettuce ‘cups’. Once the leaves are too small to peel off, thinly slice the remaining baby gem core.
- Trim the carrot, then coarsely grate (no need to peel).
- Quarter, core, and chop the apple into 1cm sticks.
- Just before serving, toss the apple, chopped baby gem and carrot with the ranch sauce. Season to taste with salt and pepper.
6
- Fill the lettuce cups with the BBQ-spiced mince.
- Serve the roasted potatoes, halloumi and padron pepper skewers alongside the apple and carrot slaw.
- Drizzle the chipotle over the skewers and lettuce cups.
