Gousto recently contacted me to see if I would like to try one of their boxes, they also said I didn’t need to write about it or even do a social share, just try it for free with no obligation. Well, who can say no to that?!

I have seen Gousto advertised and I did like the look of them so I couldn’t wait to try it. I have previously tried Hello Fresh and Abel & Cole so I was intrigued to see how it compared to those.

Gousto allows you to choose which meals you would like in your box and you can choose to have them for 2 or 4 servings. There are various categories you can choose from including family friendly, vegetarian, quick and easy, discover, low calorie and most popular. 

 

Gousto box review japanese katsu curry

 

You sign up for a box but you are not tied into a subscription, you can cancel up to 3 days before your next delivery is due with no fees. You could have a regular subscription or just buy as a one off for a special occasion or if you are hosting a dinner party.

 

Gousto box review japanese salad

 

Everything you need for the recipes apart from store cupboard ingredients (oil, salt, pepper etc.) is included in the box, the exact portions required for the recipe meaning no waste and making it incredibly convenient.

 

Gousto box review greek chicken and feta bake

 

I chose 2 recipes that I wouldn’t usually make at home. I really enjoyed the change and knowing I didn’t need to buy anything in, if I made these recipes usually, a lot of the ingredients would go to waste as they would have expired by the time it came to me using them again. I chose Greek chicken and feta bake which was full of flavour and easy to make.

 

Greek chicken and feta bake
Serves 2
 
Ingredients
  1. 200g diced chicken
  2. 100g traditional feta
  3. 1 lemon
  4. 1 red onion
  5. 60g pitted black olives
  6. 1 tbsp. Italian dried oregano
  7. 3 garlic cloves
  8. 20g fresh parsley
  9. 300g waxy potatoes
Instructions
  1. Preheat oven to 200/180C (fan)/400F/Gas 6
  2. Cut potatoes (skins on) into bite size pieces
  3. Place them on a baking tray and drizzle with olive oil and season with salt
  4. Place in the oven and cook for 10 min
  5. Meanwhile, peel the red onion and cut into thin wedges
  6. Peel and finely chop or grate the garlic
  7. Roll the lemon with your hand on a hard surface (to release more juice) and cut into wedges
  8. Juice the lemon wedges into a medium sized bowl
  9. Add the juiced wedges to the bowl
  10. Add the diced chicken, dried oregano, chopped garlic and the onion wedges to the lemon
  11. Add 3 tbsp. olive oil and season with salt and pepper
  12. Mix well – this is you chicken mixture
  13. Spread the chicken mixture over the baking tray with the potatoes
  14. Place in the oven and cook for 10 min
  15. Meanwhile, crumble the feta
  16. Pick the parsley leaves from their stems and roughly chop
  17. Add the black olives to the baking tray
  18. Sprinkle the feta over the potatoes and chicken
  19. Place in the oven and cook for 5-10 min or until the potatoes are soft and the feta is starting to colour
  20. Divide between 2 plates and sprinkle with chopped parsley

 

We also had Japanese aubergine katsu curry which was a bit trickier to make but D actually commented that he would choose that dish over having a takeaway so it went down very well. The only negative I have to say about this recipe, is that the flour wasn’t supplied and I only happen to have had some in as I had a phase of baking last year, otherwise that wouldn’t be in my cupboard.

 

Japanese aubergine katsu curry
Serves 2
 
Ingredients
  1. 1 aubergine
  2. 150g fragrant basmati rice
  3. 10g fresh coriander
  4. 1 tbsp. home blend curry powder
  5. 50g mango chutney
  6. 30g panko breadcrumbs
  7. 4 tbsp. rice vinegar
  8. 50g baby leaf mixed salad
  9. 16ml soy sauce
  10. 2 spring onions
  11. 100g carrots
  12. 30g fresh root ginger
  13. 2 shallots
Instructions
  1. Preheat oven to 220/200C (fan)/425F/Gas 7
  2. Peel the ginger and slice half of it very finely (save the rest until later)
  3. Add the rice vinegar to a large pot with 2 tsp sugar and bring to the boil
  4. Once boiling, add the sliced ginger and cook for 30 sec, then transfer to a large mixing bowl and set aside to pickle
  5. Meanwhile, slice the aubergine thickly (3 slices per portion) and season the flesh generously with salt
  6. Heat a large, wide-based pan with a generous drizzle of vegetable oil over high heat
  7. Once hot, add the sliced aubergine and cook, covered for 2 min on each flesh side or until charred slightly
  8. Meanwhile, peel and finely slice the shallots
  9. Peel half of the carrot then continue to peel lengths of carrot until you end up with a pile of carrot ribbons
  10. Once you cannot peel anymore, grate the remaining carrot
  11. Finely chop or grate the remaining ginger
  12. Once browned, transfer the sliced aubergine to a baking tray (keep the pan for later)
  13. Combine half of the mango chutney with a very small splash of warm water – this is your mango glaze
  14. Divide and spread the mango glaze over the aubergine
  15. Top with panko breadcrumbs, press down firmly so they stick
  16. Put the breaded aubergine in the oven for 15 min or until cooked through and golden
  17. Add the basmati rice and 350ml cold water to a pot with a lid and bring to the boil over a high heat
  18. Once boiling, reduce the heat to very low and cook, covered for 10-15 min or until all the water has absorbed and the rice is cooked
  19. Boil a kettle
  20. Return the pan to a medium heat with a drizzle of vegetable oil
  21. Once hot, add the chopped shallot, chopped ginger and grated carrot with a pinch of salt and cook for 3 min, then add the curry powder and cook for 1 min further
  22. Stir 1 tbsp. flour into the pan and cook for 1 min
  23. Gradually whisk 300ml boiled water into the pan, then add the soy sauce and remaining mango chutney
  24. Cook for 5-7 min or until the sauce has thickened to a curry sauce like consistency
  25. Trim then slice the spring onions finely
  26. Add the whole coriander leaves, mixed baby leaf salad, chopped spring onion and carrot ribbons to the large bowl of pickled ginger and mix to combine – this is your Japanese salad
  27. Serve the crispy aubergine over the curry sauce with the cooked rice and Japanese salad to the side

 

If you fancy trying Gousto boxes for yourself, I have a fab discount code for £20 discount on your 1st and 2nd Gousto orders, on any sized box using the code TORNADO

8 Comments

8 Comments on Gousto box review & discount – Greek bake & Japanese curry

  1. These boxes look fab, what delicious food, I think they would make a great change from what we usually cook!

  2. I love meal boxes, so handy as everything comes in them. I had wanted to try the Gusto box but they dont deliver to Northern Ireland as yet as soon as they do I will be getting regularly.

  3. I have tried this box once about a year or 2 ago. I thought it was a bit pricey but really enjoyed making and eating the recipes

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