Caribbean Style BBQ Beef Loaded Wedges
with Pepper, Onion and Cheese
- Milk
- Mustard
- Egg
Ingredients
450 grams
Potatoes
1 sachet(s)
Smoked Paprika
1 unit(s)
Bell Pepper
1 unit(s)
Onion
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
48 grams
BBQ Sauce
45 grams
Burger Sauce
(Contains: Mustard, Egg)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sliced pepper, onion and beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, grate the cheese.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the garlic and Caribbean style jerk to the mince and fry until fragrant, 1 min.
Stir the BBQ sauce through the mince until thickened and warmed through, 1-2 mins.
Taste and season with salt and pepper if needed.
When everything's ready, share the wedges between your bowls and top with the BBQ beef.
Sprinkle over the cheese.
Spoon over the burger sauce to finish- wedges loaded!
Enjoy!
Step 3 MOD: If you’ve chosen to get beef mince instead of pork, cook the recipe in the same way.
