Easy Caribbean Beef-Chorizo Chilli & Jacket Potatoes
with Cheddar & Corn Slaw
Jacket potatoes are already the most dapper of potatoes, but you can never be too dapper. Jazz them up with a saucy beef and chorizo chilli, dressed in Caribbean seasoning and accessorised with Cheddar cheese. This dinner is sure to out dazzle all the other potatoes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
sweetcorn
1
Mild Chorizo
1
beef mince
1
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
tomato paste
1
Mild Caribbean Jerk Seasoning
1
Slaw Mix
1
garlic aioli
(Contains: Eggs, Soy; )
1
Shredded Cheddar Cheese
(Contains: Milk; )
1
parsley
Not included in your delivery
olive oil
½
water
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place potatoes, cut-side down, on a lined oven tray. Drizzle with olive oil and season with salt. • Roast until crisp and tender, 40-45 minutes.
• Drain the sweetcorn. Cut mild chorizo into 1cm chunks. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl. Set aside. • When the potatoes have 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. Cook beef mince and chorizo, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium. Add garlic paste, tomato paste and mild Caribbean jerk seasoning. Cook until fragrant, 1 minute. • Add the water and simmer until thickened slightly, 1-2 minutes.
• While the chilli is simmering, add slaw mix, garlic aioli and a drizzle of white wine vinegar to the bowl of charred corn. • Toss to combine. Season to taste.
• Divide jacket potato between plates. Top with Caribbean beef and chorizo chilli and sprinkle with shredded Cheddar cheese. • Tear over parsley and serve with corn slaw. Enjoy!
