Double Pork & Romanesco Broccoli Orzo
with black garlic pangrattatoCalories
:
1089 kcalProtein
:
67.6g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
480 grams
Irish Pork Mince
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Onion
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
20 grams
Black Garlic Paste
600 grams
Romanesco
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4555 kJ
Energy (kcal)1089 kcal
Fat46.3 g
of which saturates19.6 g
Carbohydrate98.3 g
of which sugars14.7 g
Dietary Fiber13.3 g
Protein67.6 g
Salt3.1 g
Potassium936.3 mg
Calcium88.5 mg
Iron0.3 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
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the tip of the Romanesco. Cut head into small florets and stem into 2cm pieces.
- Halve, peel and chop the onion into small pieces.
2
- Place a large pot over medium-high heat.
- Fry the onion and mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Pop in the orzo, white wine stock, and 400ml water (per 2P).
- Bring to the boil, cover and simmer until the orzo is tender, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Once cooked, remove the pot from the heat. Stir through the creme fraiche.
3
- Pop the Romanesco onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the breadcrumbs and fry until golden, 2-3 mins. Add the black garlic paste and mix well. Season to taste with salt and pepper.
4
- Divide the orzo between plates.
- Serve the roasted Romanesco on the side.
- Scatter the black garlic pangrattato over the top.
