BBQ Cajun Jacky-P and Baby Leaves
with Soured Cream and Crispy Onions
This BBQ Cajun Jacky-P and Baby Leaves is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
2 unit(s)
Baking Potato
240 grams
British Beef Mince
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
10 grams
Beef Stock Paste
32 grams
BBQ Sauce
75 grams
Soured Cream
(Contains Milk)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
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.
TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
Meanwhile, heat a drizzle of oil in a wide-bottomed saucepan (with a lid) on medium-high heat.
Once hot, add the beef mince and fry until browned, 2-3 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once browned, drain and discard any excess fat. Season with salt and pepper.
Mix the tomato puree, Cajun spice mix, beef stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef mince.
Bring up to the boil, cover the pan with a lid, then lower to a simmer.
Cook until thickened, 10-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once your chilli has thickened and the mince is cooked, stir through the BBQ sauce. Taste and season with salt and pepper if you feel it needs it.
Once the potatoes are ready, remove them from your oven.
Add a knob of butter (if you have any) to the cut sides of the potatoes. Roughly mash it into the potato with a fork.
Share your jacket potatoes between your plates and top with the Cajun beef mince.
Finish with a dollop of soured cream and a sprinkle of the crispy onions.
Serve the baby leaves alongside finished with a drizzle of balsamic glaze.
Enjoy!
