Smoky Chorizo, Gochujang and BBQ Bean Jacket Potato
with Baby Leaf Salad, Cheese and Sesame Slaw
Jacket potatoes aren't just for baked beans and cheese. Our Smoky Chorizo, Gochujang and BBQ Bean Jacket Potato is a spicy, Korean inspired twist on the humble jacket potato for a comforting weeknight dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
1 carton(s)
Mixed Beans
80 grams
Mature Cheddar Cheese
(Contains: Milk)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
120 grams
Coleslaw Mix
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
50 grams
Gochujang Paste
(Contains: Soya)
48 grams
BBQ Sauce
50 grams
Baby Leaf Mix
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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.
Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pop the parcel onto the potato baking tray and roast until soft, 10-12 mins.
While the garlic roasts, drain and rinse the mixed beans in a sieve.
Grate the cheese.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a medium bowl, combine the mayo, mashed garlic, sesame seeds and coleslaw mix.
Season with salt and pepper, then set your slaw aside.
When the potatoes have 10 mins of baking time remaining, pop a large saucepan on medium-high heat.
Once hot, add the chorizo and fry, 3-4 mins.
Add the mixed beans, passata, vegetable stock paste, gochujang and sugar (see pantry for amount).
Stir together and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
When the sauce has thickened, stir through the BBQ sauce, butter (see pantry for amount) and half the cheese until melted.
Season with salt and pepper.
Share the baked potatoes between your plates, then spoon over the beans. Sprinkle with the cheese.
Serve the sesame and roasted garlic slaw alongside and baby leaf salad with a drizzle of olive oil alongside.
Enjoy!
Step 4 MOD: Add the chorizo to the pan before the beans. Fry, 3-4 mins, then add the beans.
