BBQ Cajun Jacky-P and Baby Leaves
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BBQ Cajun Jacky-P and Baby Leaves

BBQ Cajun Jacky-P and Baby Leaves

with Soured Cream and Crispy Onions

This BBQ Cajun Jacky-P and Baby Leaves is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Prepped in 10
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time10 minutes


serving amount

2 unit(s)

Baking Potato

240 grams

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

(Contains Milk)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tsp


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
Protein35.6 g
Salt1.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan


Get Prepped

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

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.

TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.

Fry the Mince

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

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

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

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.