Cajun Spiced Beef Chilli in a Brioche Bun
with Crispy Bacon, Cheesy Crispy Chips and Baby Leaf Salad
This Cajun Spiced Beef Chilli in a Brioche Bun is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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
Potatoes
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
2
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
4
British Streaky Bacon
240
British Beef Mince
1
Cajun Spice Mix
1
Tomato Passata
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
50
Baby Leaf Mix
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them 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.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Halfway through, sprinkle the grated hard Italian style cheese over the chips and toss, then return to the oven for the remaining time.
Meanwhile, slice the buns top down through the middle (but not all the way through).
Peel and grate the garlic (or use a garlic press). Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Keep the bacon fat in the pan and pop back on medium-high heat.
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and Cajun style spice mix to the beef. Cook for 30 secs.
Stir in the passata, red wine jus paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, stirring, then turn the heat down slightly and simmer until thickened, 7-8 mins. Taste and season with salt and pepper if needed.
Meanwhile, crumble the crispy bacon.
Pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.
Switch your oven setting to grill and move the chips to the bottom shelf.
Remove the buns from the oven and spoon in as much chilli into each as you'd like, then top with the cheese.
Grill until the cheese is melted and bubbling, 2-3 mins.
Just before everything's ready, toss the salad leaves with the balsamic glaze and a drizzle of olive oil.
Place the Cajun flavoured chilli filled buns onto your plates and sprinkle over the bacon crumble.
Serve the cheesy chips and salad alongside.
Enjoy!
