BBQ Cajun Jacky-P and Baby Leaves
with Soured Cream and Crispy Onions
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Cajun Spice Mix
Beef Stock Paste
(Contains Cereals containing gluten)
Baby Leaf Mix
Not included in your delivery
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray.
Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes, then lay them cut-side down.
Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
Heat a drizzle of oil in a wide-bottomed saucepan (with a lid) on medium-high heat.
Once the pan is hot, add the beef mince. Fry until the mince has browned, 2-3 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
Mix in the tomato puree, Cajun spice mix, beef stock, water and sugar (see pantry for both amounts).
Bring up to a boil, cover the pan with a lid, then lower to a simmer. Cook until thickened, 10-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Stir the BBQ sauce through the Cajun beef.
Taste and season with salt and pepper if you feel it needs it.
Once the potatoes are ready, remove them from your oven and add a knob of butter (if you have any) to the cut sides of the potatoes. Roughly mash it into the potato with a fork.
Share the potatoes between your plates.
Top your jacket potatoes with the Cajun beef mince.
Finish with a dollop of soured cream and a sprinkle of crispy onions.
Serve the baby leaves alongside with a drizzle of balsamic glaze.