Cajun Pork Mince and Beans Jacky-P
with Cheese and Pea Shoot Salad
This delicious Cajun Pork Mince and Beans Jacky-P has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
Baking Potato
120
British Pork Mince
2
Garlic Clove
½
Red Kidney Beans
1
Cajun Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
40
Mature Cheddar Cheese
(Contains Milk)
125
Baby Plum Tomatoes
1
Lime
40
Pea Shoots
Not included in your delivery
½
Sugar for the Sauce
150
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 on the baking tray.
When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
While it cooks, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
Once the mince is cooked, drain and discard any excess fat. Season with salt and pepper.
Add the garlic and Cajun spice mix to the pork. Stir-fry for 1 min.
Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then stir through the kidney beans (see ingredients for amount).
Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.
While it simmers, grate the cheese.
Halve the baby plum tomatoes. Cut the lime into wedges.
In a large bowl, combine a drizzle of oil with a good squeeze of lime juice. Season with salt, pepper and a pinch of sugar (if you have any), then add the tomatoes and mix well. Set aside for now.
Once the mince mixture is ready, season with salt, pepper and a squeeze of lime juice. Remove from the heat.
When you're almost ready to serve, reheat the mince if needed. Add a splash of water if it's a little too thick.
Add the pea shoots to the bowl of tomatoes and toss together.
Transfer the baked potatoes to your plates, cut-side up. Add a knob of butter to the potatoes if you'd like.
Spoon the Cajun pork over the top and sprinkle with the cheese.
Serve the pea shoot salad on the side, along with any remaining lime wedges for squeezing over.
Enjoy!
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