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Wild Boar Burger with Cheese and Onion Chutney

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Wild Boar Burger with Cheese and Onion Chutney Wild boar burger with cheese E Wild boar meat is praised for its unique flavour. This has everything to do with and onion chutney the varied diet of the boar: wild boars with home-made fries and courgette salad are omnivores, just like pigs. Family Total time: 45 min. (based on 2 servings) Waxy potatoes Hamburger bun Red onion Courgette Wild boar burgers Grated matured cheese Rocket Sunflower-pumpkin seed mix Spicy onion chutney Cupboard items Olive oil, extra-virgin olive oil, black balsamic vinegar, mustard, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, kitchen paper, salad bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Make the fries Prepare the vegetables Make the dressing Hamburger bun (pcs) 1) 7) 11) 13) 1 2 3 4 5 6 Preheat the oven to 220 degrees (Tip). Thoroughly Cut the red onion into half moons. Heat 1/2 tbsp In a salad bowl, mix a dressing of per person: 17) 20) 22) wash the potatoes and cut them into 1/2–1 cm olive oil per person in a frying pan on medium-high 1/2 tbsp extra virgin olive oil, 1/2 tbsp black balsamic Red onion (pcs) ½ 1 1½ 2 2½ 3 thick fries. Pat dry with kitchen paper and mix with heat. Fry the red onion with a generous pinch of salt vinegar and 1/2 tsp mustard. Season with salt Courgette* (g) 80 160 240 320 400 480 1/2 tbsp olive oil per person in a bowl. Season with for 6 – 8 minutes, until soft. Then take from the pan and pepper. Wild boar burgers* salt and pepper and divide the fries over a baking and set aside. In the meantime, cut the courgette 1 2 3 4 5 6 (pcs) sheet lined with baking paper. Roast in the oven for into thin slices. Heat 1/2 tbsp olive oil in the same Grated matured 15 25 40 50 65 75 25 – 35 minutes. Turn them when halfway done. frying pan and fry the courgette for 6 – 8 minutes, cheese* (g) 7) Add the hamburger bun to the oven for the final until cooked. Then take from the pan and set aside. Rocket* (g) 20 40 60 80 100 120 5 minutes of the fries. Sunflower-pumpkin seed mix (g) 19) 10 20 30 40 50 60 22) 25) Tip: Use a convection oven for the best result. If you Spicy onion don‘t have one, pre-heat the oven to 230 degrees 20 40 60 80 100 120 chutney* (g) 19) 22) and maintain the same cooking time. Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) 4 5 6 Black balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4391 /1049 693 /165 Fry the burger Mix the salad Serve Total fat (g) 59 9 Heat 1/2 tbsp butter per person in the same frying In the salad bowl, mix the dressing with the Transfer the fries to plates. Cut open the Of which: saturated (g) 17,2 2,7 pan on medium-high heat. Fry the wild boar burger rocket lettuce, mixed seeds, courgette and half of hamburger buns and top the bottom half of the Carbohydrates (g) 88 14 for 2 – 4 minutes per side (Tip). For the final minute, the fried onion. bun with a wild boar burger. Spread a spoonful Of which: sugars (g) 19,8 3,1 sprinkle the burgers with the grated cheese and of onion chutney onto the burger and top with Fibre (g) 9 1 allow to melt. Fact: Did you know that onion is a source of vitamin the fried onion. Finish with the top part of the bun. Protein (g) 37 6 C? One benefit of this vitamin is that it helps the Serve with the salad. Salt (g) 1,2 0,2 Tip: Fry the burger just the way you like it: shorter body absorb iron from food. for a medium burger and longer for more well done. Enjoy! Allergens 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed 13) Lupin May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 25) Sesame seed *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. WEEK 14 | 2021 Vegetable lasagne with home-made E For even more flavour, you can make cream sauce this lasagne the day before. This way the sauce will be less runny and all the with eggplant, spinach and aged cheese flavours will intensity Vegetarian even more. Total time: 60 min. (based on 2 servings) Eggplant Onion Garlic clove Dried rosemary Spinach Single cream Grated aged cheese Fresh lasagne sheets Cupboard items Vegetable stock, olive oil, butter, flour, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan, whisk, baking sheet lined with baking paper, baking dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Eggplant* (pcs) ½ 1 1½ 2 2½ 3 Cut the eggplant Fry the eggplant Make the roux Onion (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees and prepare Transfer the eggplant slices to a baking sheet lined Add the flour to the sauté pan and stir fry for Garlic clove (pcs) 1 2 3 4 5 6 the stock. Cut the eggplant into slices of max. with baking paper and rub with the majority of 2 minutes (Tip). Add 1/3 of the stock and stir with Dried rosemary (tsp) ½ 1 1½ 2 2½ 3 1/2 cm thick. the olive oil, salt and pepper. Roast in the oven for a whisk until the stock has been absorbed and Spinach* (g) 23) 100 200 300 400 500 600 10 minutes. Leave the oven on. In the meantime, the sauce reduces. Repeat this 2 more times with Single cream (ml) 7) 50 100 150 200 250 300 chop the onion and press or mince the garlic. Heat the rest of the stock. Stir the sauce until smooth, Grated aged 25 50 75 100 125 150 the butter in a sauté pan and fry the and bring to a boil and leave to simmer until it has the cheese* (g) 7) onion Fresh lasagne garlic for 2 minutes on medium-high heat. consistency of cream. 100 200 300 400 500 600 sheets* (g) 1) 3) Not included Tip: When making the roux, it is important to get Vegetable stock (ml) 250 500 750 1000 1250 1500 the ratio between the flour and butter just right. Olive oil (tbsp) 1 2 3 4 5 6 Measure if needed: 1 tbsp butter = 15 g and 1 tbsp Butter (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½ flour = 20 g. Flour (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½ Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 3696 /883 502 /120 Total fat (g) 51 7 Of which: saturated (g) 25,1 3,4 Carbohydrates (g) 75 10 Of which: sugars (g) 9,5 1,3 Fibre (g) 6 1 Protein (g) 27 4 Salt (g) 3,5 0,5 Finish the cream sauce Make the lasagne Serve Allergens Add the dried rosemary to the sauce and tear the Grease a baking dish with the remaining olive oil. Allow the lasagne to rest for 3 minutes so it can firm 1) Grains containing gluten 3) Eggs 7) Milk/lactose spinach (optionally, in batches) over the sauté pan. Pour a thin layer of sauce into the baking dish. up a little. Then transfer the lasagne to plates. May contain traces of: 23) Celery Allow to wilt while stir frying. Then add the single Cover with lasagne sheets (Tip) and top with a cream, 1/3 of the grated aged cheese and salt and couple of eggplant slices. Repeat until you have Enjoy! pepper to taste. used all of the sauce. End with a layer of sauce and sprinkle with the remaining aged cheese. Cook the lasagne in the oven for 25 - 35 minutes. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Spread the sauce by pressing on the lasagne sheets. Your lasagne will cook more evenly as Contact a result. We would like to hear what you think. Feel free to contact us via our website or via our social media channels. WEEK 14 | 2021 E Kapsalon with vegetarian döner Vegetarian döner kebab is a new addition to your box! It packs just as with oven fries, salad and garlic mayonnaise much flavour and bite as the original, except 100% plant-based. Vegetarian Total time: 40 min. (based on 2 servings) Waxy potatoes Red onion Tomato Lettuce Garlic clove Mayonnaise Vegetarian döner Grated matured kebab cheese Cupboard items Olive oil, buttermilk, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.
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