Easy Caribbean Beef 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 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.
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Ingredients
2
potato
1 tin
sweetcorn
1 packet
beef mince
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 sachet
Mild Caribbean Jerk Seasoning
1 bag
Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
parsley
Not included in your delivery
olive oil
½ cup
water
drizzle
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. • 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, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium. Add garlic paste, tomato paste and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. • Add the water and simmer until thickened slightly, 1-2 minutes.
• While the chilli is simmering, add slaw mix to the bowl of charred corn, along with garlic aioli and a drizzle of white wine vinegar. • Toss to combine. Season to taste.
• Divide jacket potato between plates. Top with Caribbean beef chilli and sprinkle with shredded Cheddar cheese. • Tear over parsley and serve with corn slaw. Enjoy!