with Apple 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. *Unfortunately, this week's cucumber was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
1
Potato
2
Brown onion
1
Carrot
1
White wine vinegar
1 drizzle
Mixed salad leaves
1 bag
Beef mince
1 packet
Garlic paste
1 packet
Water
0.25 cup
Vegetable stock powder
1 sachet
Garlic aioli
1 packet
Apple
1
Sticky Meat Glaze
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. Thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Top with carrot, apple and mixed salad leaves. Set aside.
• When potatoes have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over 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 apple salad, then season to taste. • Divide jacket potatoes between plates. Top with beef and shredded Cheddar cheese. • Serve with salad and garlic aioli.
3306
kJ
Energy (kJ)
44.9
g
Fat
12.9
g
of which saturates
48
g
Carbohydrate
20.9
g
of which sugars
42.6
g
Protein
1124
mg
Sodium
