BBQ Pulled Beef Loaded Fries
with Cheddar Cheese and Crispy Onions
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
700 grams
Potatoes
280 grams
Slow Cooked Beef
90 grams
Mature Cheddar Cheese
(Contains Milk)
96 grams
BBQ Sauce
2 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
c) Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
a) Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
b) Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
c) Meanwhile, grate the cheese.
d) Once cooked, remove the beef from the oven, then discard the foil and any cooking juices.
a) Use two forks to shred the beef as finely as you can, then mix through the BBQ sauce.
b) Pop the chips onto your serving plate and top with half the BBQ beef, then half the cheese. Repeat with the remaining beef and cheese.
c) Sprinkle over the crispy onions to finish.
Enjoy!
