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Hoisin Bao Buns

with roasted parsnips, carrots and salad

Allergens:
Wheat
•Sesame
•Soya
•Egg
•Mustard

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

6 unit(s)

Bao Buns

(Contains Wheat May be present Milk)

240 grams

Irish Pork Mince

120 grams

Salad Leaves

2 unit(s)

Carrot

2 sachet(s)

Hoisin Sauce

(Contains Wheat, Sesame, Soya)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Aioli

(Contains Egg, Mustard)

2 sachet(s)

Honey

1 unit(s)

Onion

2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

2 unit(s)

Parsnip

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)4631 kJ
Energy (kcal)1107 kcal
Fat39.6 g
of which saturates8.7 g
Carbohydrate145.4 g
of which sugars45.3 g
Dietary Fiber12.3 g
Protein42 g
Cholesterol0 mg
Salt2.83 g
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

•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.  Trim the parsnip then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and parsnip onto a large (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 tender, 20-25 mins. Turn halfway through.

2

Place a pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

Halve, peel and chop the onion into small pieces.

3

Place a large pan over medium-high heat (no oil). 
Once the pan is hot, add the pork mince and onion and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle. Add the ginger, garlic paste and thai spice mix and fry for another minute. Remove from the heat and stir through the hoisin sauce. Season tot taste with salt and pepper.

4

Trim the salad leaves, then thinly slice or tear into bite-sized pieces. Just before serving toss the salad with half the aioli. Season to taste with salt and pepper. 

Once roasted, toss the roasted vegetable with honey and sesame seeds.

5

Place the bao buns (three at a time) on a plate.
Microwave (covered) for 1 min. Keep covered until serving.

Or alternatively you can steam the bao buns.
Place a large pot with 2cm of water over high heat.
Once the water is boiling, place a colander lined with baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.

6

Fill the bao buns with the hoisin pork and some dressed salad. Arrange the roasted honey sesame veg next to them with any remaining aioli.