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BBQ Cajun Jacky-P and Baby Leaves

BBQ Cajun Jacky-P and Baby Leaves

BBQ Cajun Jacky-P and Baby Leaves

with Soured Cream and Crispy Onions

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Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.

Tags:

New

Allergens:

Milk

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

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.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baking Potato

240 grams

British Beef Mince**

30 grams

Tomato Puree

1 sachet(s)

Cajun Spice Mix

10 grams

Beef Stock Paste

32 grams

BBQ Sauce

75 grams

Soured Cream**

1 sachet(s)

Crispy Onions

20 grams

Baby Leaf Mix**

12 milliliter(s)

Balsamic Glaze

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2997 kJ

Energy (kcal)716 kcal

Fat30.7 g

of which saturates14.4 g

Carbohydrate80.1 g

of which sugars15.3 g

Dietary Fiber7.5 g

Protein35.6 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Lid

Instructions

Get Prepped

1

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.

Oven Time

2

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.

Fry the Mince

3

Meanwhile, heat a drizzle of oil in a wide-bottomed saucepan (with a lid) on medium-high heat.

Once hot, add the beef mince and fry until browned, 2-3 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once browned, drain and discard any excess fat. Season with salt and pepper.

Simmer your Chilli

4

Mix the tomato puree, Cajun spice mix, beef stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef mince.

Bring up to the 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.

Finishing Touches

5

Once your chilli has thickened and the mince is cooked, stir through the BBQ sauce. Taste and season with salt and pepper if you feel it needs it.

Once the potatoes are ready, remove them from your oven.

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.

Serve Up

6

Share your jacket potatoes between your plates and top with the Cajun beef mince.

Finish with a dollop of soured cream and a sprinkle of the crispy onions.

Serve the baby leaves alongside finished with a drizzle of balsamic glaze.

Enjoy!

7

If you'd like to use an air fryer, simply swap out the oven steps for the below:

1. Preheat your air fryer to 200°C. Prep, oil and season the potatoes.

2. Once hot, add them to the basket, cut-side up. Bake until tender and a knife easily slips through, 25-30 mins.

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