with Tomato Salad & Garlic Aioli
Give the humble potato some love with this simple but satisfying recipe that tastes like home. Whipped up in four speedy steps (with some help from a few shortcut ingredients), it's sure to become your go-to when you just want something comforting. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
1
Potato
2
Tomato
1
Brown onion
1
Carrot
1
White wine vinegar
1 drizzle
Cos lettuce
0.5 head
Beef mince
1 bag
Garlic paste
1 packet
Sticky Meat Glaze
1 packet
Water
0.25 cup
Vegetable stock powder
1 sachet
Garlic aioli
1 packet
Cheddar cheese
1 packet
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 30-35 minutes.
• Meanwhile, roughly chop brown onion. Grate the carrot. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then top with carrot and cos lettuce. Set aside. TIP: Toss the salad just before serving to keep the leaves crisp!
• When potatoes have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. • Cook beef mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium. Add garlic paste and cook until fragrant, 1-2 minutes. • Add sticky meat glaze, the water and vegetable stock powder. Stir to combine. Simmer until slightly thickened, 1-2 minutes.
• Toss tomato salad to combine. • Divide jacket potatoes between plates. Top with beef and shredded Cheddar cheese. • Serve with salad and garlic aioli.
3326
kJ
Energy (kJ)
45.4
g
Fat
13.3
g
of which saturates
48.6
g
Carbohydrate
21.3
g
of which sugars
42.3
g
Protein
1111
mg
Sodium
