Sloppy Joe and Cheddar Jacky-P
with Balsamic Tomato and Pea Shoot Salad
This delicious Sloppy Joe and Cheddar Jacky-P has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Medium Tomato
12
Balsamic Glaze
(Contains Sulphites)
240
British Beef Mince
1
Central American Style Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
40
Pea Shoots
Not included in your delivery
½
Sugar
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.
Roast on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.
Cut the tomatoes into 2cm chunks, then add to a large bowl with a pinch of salt and pepper.
Stir the balsamic glaze through the tomatoes, then set aside.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 6-7 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Once the mince has browned, season with salt, pepper and sugar (see pantry for amount).
Stir in the Central American style spice mix (add less if want it you don't like too much heat) and garlic. Cook for 1 min more.
Add the chopped tomatoes and chicken stock paste, stir to combine, then bring to the boil.
Lower the heat and simmer, stirring occasionally, until thickened, 10-12 mins. Add a splash of water if it gets too thick.
Once thickened, cover your sloppy joe sauce with a lid to keep warm until the potatoes are ready.
Meanwhile, add the pea shoots to the tomato bowl and toss to combine.
When everything's ready, use a fork to slightly mash the inside of the potatoes. Add a knob of butter if you'd like to.
Share the potatoes between your plates. Top with the sloppy joe sauce and sprinkle over the cheese.
Serve the pea shoot salad alongside.
Enjoy!
