*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
tomato puree (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar, modified maize starch, salt, acid (citric acid), preservatives (sodium benzoate, potassium sorbate), yeast extract, spices, natural flavourings
Allergens
Allergens highlighted by † (mustard, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into wedges
Place on a baking tray, drizzle with vegetable oil and season with salt and pepper, then put them in the oven for 30-40 min until golden
2
Combine the tomato ketchup, Henderson's Relish, Dijon mustard and honey with 1 tbsp [2 tbsp] olive oil in a large mixing bowl
Season with a pinch of salt and pepper and stir it all together – this is your BBQ sauce
3
Place your hand flat onto the chicken breast[s]
Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces
Add the chicken to the BBQ sauce and mix to coat thoroughly – this is your BBQ chicken
Refrigerate until step 5
4
Top, tail, peel and grate the carrot[s], then peel and finely chop (or grate) the shallots
Grate the apple[s], then tear or chop the little gem into bite-sized pieces
Add the above to a mixing bowl and give it a good mix up – this is your slaw salad
5
Heat a large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium-high heat
Once hot, add the BBQ chicken to the pan, shaking off the excess BBQ sauce back into the bowl (you will use this later)
Cook for 3 min on each side or until charred
Tip: Alternatively cook on the BBQ until it's charred and cooked through (no pink meat!)
6
Transfer the charred chicken to a baking tray (use tin foil to avoid mess!)
Spoon the excess BBQ sauce over the chicken and put the tray in the oven for 5 min, or until the chicken is cooked through (no pink meat!)
7
Meanwhile, combine the mayonnaise, cider vinegar and a drizzle of olive oil in a small bowl with salt and pepper – this is your mayo dressing
Dress the slaw salad, mixing to coat everything evenly, with the mayo dressing just before serving
8
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