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Chorizo Welsh Rarebit Jacky-P
Chorizo Welsh Rarebit Jacky-P

Chorizo Welsh Rarebit Jacky-P

with Apple and Pecan Salad

This Chorizo Welsh Rarebit Jacky-P is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
Nuts
Celery
Cereals containing gluten
Mustard

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.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baking Potato

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 bunch(es)

Chives

25 grams

Pecan Nut Halves

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

1 unit(s)

Apple

2 unit(s)

Garlic Clove**

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

17 grams

Wholegrain Mustard

(Contains: Mustard)

50 grams

Baby Leaf Mix

90 grams

Diced Chorizo

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4209 kJ
Energy (kcal)1006 kcal
Fat65.9 g
of which saturates29.2 g
Carbohydrate78.8 g
of which sugars21.5 g
Protein31.1 g
Salt6.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grater
Kitchen Shears
Large Saucepan
Medium Bowl

Instructions

Bake the Potatoes
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.

Rub the oil over the potatoes, then lay them cut-side down.

When the oven is hot, bake on the top shelf until tender and a knife slips in easily, 30-40 mins.

Get Prepped
2

Meanwhile, grate the cheese. 

Finely chop the chives (use scissors if easier). Roughly chop the pecans.

Quarter, core and thinly slice the apple (no need to peel). Peel and grate the garlic (or use a garlic press). 

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Stir in the garlic and fry for a further 30 secs.

Make your Rarebit Sauce
3

Stir the creme fraiche, veg stock paste, Worcester sauce, water for the sauce (see pantry for amount) and two thirds of the wholegrain mustard (add less if you'd prefer) into the chorizo. Simmer until thickened, 3-4 mins. 

Stir through the cheese until melted. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. Remove from the heat and set aside.

Dress to Impress
4

In a medium bowl, add the sliced apple, remaining mustard, honey and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then toss to combine. Set aside.

Finishing Touches
5

When the potatoes are ready, reheat your rarebit sauce. 

Remove the potatoes from the oven and use a fork to lightly mash a spoonful of sauce into the flesh.

Toss the baby leaf mix with the apple and honey dressing.

Serve Up
6

Share your baked potatoes between your plates. Spoon over the remaining rarebit sauce, then sprinkle over the chives.

Serve the apple salad alongside topped with a sprinkling of pecans.

Enjoy!

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