Festive Beef Loaded Wedges
with Roasted Garlic Slaw and Cheese
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
30 grams
Tomato Puree
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
40 grams
Mature Cheddar Cheese
(Contains Milk)
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
25 grams
Redcurrant Jelly
Not included in your delivery
150 milliliter(s)
Water for the Sauce
10 grams
Butter
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 dried rosemary, 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, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on a baking tray until soft, 10-12 mins.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the 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. 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.
Stir the tomato puree into the beef mince. Fry for 1 min.
Add the water for the sauce, sugar (see pantry for both amounts) and red wine jus paste. Stir well to combine.
Bring to the boil, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
Grate the cheese.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Combine the garlic and mayonnaise in a medium bowl. Season with salt and pepper. Add the coleslaw mix and toss until coated.
When the sauce in the frying pan has thickened, remove from the heat. Stir in the redcurrant jelly and butter (see pantry for amount).
Divide the wedges between serving plates.
Spoon over the beef and sauce. Sprinkle over the cheese.
Serve with the garlic slaw on the side..
Enjoy!
