Gochujang chilli paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. Gochu comes from the ingredient Gochu Garu chili powder which is mixed with glutinous rice and various other ingredients to create a sweet, sticky and savoury paste perfect adding a blast of flavour!
Nutritional Info (per portion)
Calories:
545 kcal
Carbohydrates:
77 g
Protein:
14 g
Fat:
18 g
Soybeans
(Gochujang paste)
Nuts
(Stock Cube (may also contain traces of Egg, Soybeans & Mustard))
Sesame Seeds
(Sesame Oil)
Sulphur Dioxide & Sulphites
(Rice Vinegar)
Tuna Burgers with Sweet Potato Cubes and Quick Slaw
A fun new way to use tuna - this dish makes for a great family-friendly meal too! Here we have blended it with egg and cheddar cheese to make a high protein burger which is also a source of calcium and zinc. We then added colourful fresh vegetables to give a crunch and some much needed vitamins!
Irish Lamb Cutlets with Baby Potatoes & Mint, Baby Gem and Sugar Snap Pea Salad
Comeragh Mountain Lamb has a unique flavour, which develops due to the mountainous terrain on which the sheep are herded. This lamb from Co. Waterford is one of the South East's best kept secrets! Paired with a crunchy sugarsnap salad and minty potatoes, this dish is fresh and also full of flavour!
Asian Style Baked Haddock with Broccoli & Coconut Rice
One of our favourite ways to cook fish is in a parcel – it’s quick, simple and delicately steams the fish to perfection. Homemade parchment bags are perfect for throwing on the barbecue on a warm summer’s day, or if the weather’s not up to the job, they work just as well in the oven. This recipe embraces lime, lemongrass, shallot and ginger to create a delicious sauce. Pack the ingredients inside and let the flavours work their magic.
Lemongrass Chicken with Sun-dried Tomato Couscous
Lemongrass is a common ingredient in Thai cooking, it adds a great flavour edge to this dish, but can be tricky to work with. It is very fibrous, and the outer layers must be removed. Peel several layers of the lemongrass away, until you are left with the more tender inner stalk, this will give the best flavour.
