Halloween Pepper Jack O Lanterns
with Mummified Potatoes
The quantities provided above are averages only.
Ingredients
2 unit(s)
Bell Pepper
240 grams
Irish Beef Mince
100 grams
Chorizo
(Contains: Milk)
2 unit(s)
Garlic
2 sachet(s)
Central American Style Spice Mix
50 grams
Grated Cheese
(Contains: Milk)
500 grams
Baby Potatoes
1 tin(s)
Tomato Paste
65 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Sweetcorn
2 unit(s)
Tomato
5 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
½ tsp
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on one side of the baking tray (leaving the other side for the pepper). Roast on the top shelf of the oven until fork tender, 25-35 mins.
Cut the caps off the peppers and remove the seeds. Keep the caps for the serving. Little cooks: Help the kids to shape the peppers into jack o lanterns, cutting out scary mouths and eyes with a knife.
Place the peppers open-side up with the caps next to them, on the other side of the baking tray. TIP: Use two baking trays if necessary. Roast in the oven, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm chunks. Drain the sweetcorn in a sieve. Roughly chop the coriander (stalks and all).
In a bowl, combine the corn, tomatoes and half the coriander.
Toss with a drizzle of oil, salt and pepper.
Set your salsa aside until ready to serve.
Place a pan over medium-high heat (without oil).
Once the pan is hot, fry the beef mince and chorizo until golden brown, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Use a spoon to break up the mince as it cooks. Add the Central American spice, garlic and fry for a further 30 secs.
Pop in the tomato paste, ½ tsp sugar and 75 ml water (double both for 4p). Cook for 2-3 mins more. Season to taste with salt and pepper.
TIP: Add a splash of water if you feel the mince is too dry.
Remove the peppers and the caps from the oven, then stuff the peppers with the meat in tomato sauce. Little cooks: Help stuff the pepper. Sprinkle the cheese on top.
Roast again in the oven (with caps on the side) for another 5 mins, until fork tender and cheese is melted.
TIP: Depending on the oven, the stuffed veg may sometimes take longer to cook. Cook for a few minutes longer if necessary.
Dish up the Pepper Jack o lanterns. Sprinkle with remaining coriander. Put the caps back on. Add the salsa and roasted potatoes alongside.
Drizzle half the creme fraiche on top of the potatoes to get mummy-like strips. Serve any remaining creme fraiche on the side.
