BBQ Pulled Beef Loaded Fries
with Cheddar Cheese and Soured Cream
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.
Slow Cooked Beef
Mature Cheddar Cheese
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
c) Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
a) Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
b) Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
c) In the meantime, grate the cheese and finely chop the chives (use scissors if easier). In a small bowl, combine the soured cream and half the chives, season with salt and pepper, then set aside.
d) Once cooked, remove the beef from the oven, then discard the foil and any cooking juices.
a) Use two forks to shred the beef as finely as you can, then mix through the BBQ sauce.
b) Pop half the chips onto your serving plate, season with salt and top with half the cheese, then half the BBQ beef. Repeat with the remaining beef and cheese.
c) Dollop on the soured cream and sprinkle over the remaining chives to finish.