Cowboy Loaded Fries with Ballymaloe Relish
with beef mince
Ingredients
600 grams
Potatoes
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
240 grams
Beef Mince
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Red Kidney Beans
1 tin(s)
Tomato Paste
1 unit(s)
Onion
1 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
2 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
½ tsp
Sugar
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Drain and rinse the kidney beans in a sieve.
Cut the tomato into 2cm chunks.
Halve, peel and chop the onion into small pieces.
Mix the cucumber, tomato and onion in a bowl.
Season to taste with salt and pepper.
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Add the cajun spice to the beef mince and fry for another 30 secs. Then pop in the tomato paste, 1/2 tsp sugar (double for 4p), drained beans and a splash of water. Cook for 2-3 mins, then stir through the chipotle paste. Season to taste with salt and pepper.
Once the chips are ready, pop them into an oven dish.
Top with the beef mix, then sprinkle over the cheese.
Cook on the top shelf of the oven until the cheese is melted, 10-15 mins.
Serve the loaded fries between plates. Scatter over the salsa and dollop over the Ballymaloe relish.
