Smoky Bravas Jacky-P
with Serrano Shards, Garlic Aioli and Pea Shoots
This delicious Smoky Bravas 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
1
Bell Pepper
(May contain Celery)
60
Mature Cheddar Cheese
(Contains Milk)
1
Tomato Passata
10
Chicken Stock Paste
1
Smoked Paprika
4
Serrano Ham
40
Pea Shoots
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
2
Mayonnaise
1
Sugar for the Sauce
50
Water for the Sauce
20
Butter
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 up.
When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-35 mins.
Meanwhile, peel and grate half the garlic (or use a garlic press), then set aside.
Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
When the potatoes have roasted for about 10 mins, pop the garlic parcel onto the baking tray and roast until soft, 10-12 mins.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin into a small bowl and mash with a fork. Add the mayonnaise (see pantry for amount) and mix together. Set your garlic aioli aside.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into small 1cm pieces.
Grate the Cheddar and pop it into a large bowl.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper, season with salt and pepper, then stir-fry until just soft, 3-4 mins.
Add the grated garlic to the pepper and stir-fry for 30 secs.
Stir in the passata, chicken stock paste, smoked paprika, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat.
Simmer, stirring occasionally, until slightly thickened, 3-4 mins.
Lay the Serrano ham onto another baking tray and bake on the top shelf of your oven until crisp, 5-6 mins.
Once the potatoes are cooked, gently mash the flesh and add some butter (see pantry for amount).
Just before you're ready to serve, pop the pea shoots into another bowl and drizzle with olive oil. Toss to coat.
Reheat the bravas sauce if necessary, adding a splash of water if it's too thick.
Transfer the potatoes to your plates and spoon over the sauce. Scatter over the cheese.
Tear the Serrano ham into 3 or 4 shards, then arrange on top of the potatoes with a dollop of garlic aioli.
Serve the pea shoots on the side drizzled with the balsamic glaze.
Enjoy!
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