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I fancied trying a few new dishes and I feel the best way to do so is to go on Gousto and order a few meals.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in their very own paper bag.
PREPARATION TIME:
30 minutes
INGREDIENTS:
20g mustard ketchup
1 red pepper
1 tsp smoked paprika
250g British beef mince
15ml Henderson's Relish
1 tsp dried basil
11g beef stock mix
30ml mayonnaise
4 white potatoes
32g tomato paste
15ml white wine vinegar
1 spring onion
1 garlic clove
1 brown onion
NUTRITION (per serving):
Energy (kJ) - 2653
Energy (kcal) - 631
Fat - 31.4g
Of which saturates - 9.8g
Carbohydrate - 55.9g
Of which sugars - 15.5g
Dietary Fiber - 8.1g
Protein - 34g
Salt - 1.57g
INSTRUCTIONS:
STEP 1: Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Cut the potatoes (skins on) into fries. Add the fries to a tin foil-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp.
STEP 2: While the fries are cooking, peel and finely dice the brown onion. Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and dice.
STEP 3: Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the diced onion to the pan with a pinch of salt and pepper, 2/3 of the smoked paprika and half the dried basil (you'll use the rest later!) and cook for 5-6 min or until softened.
STEP 4: Whilst the onion softens, peel and grate half the garlic, then finely slice (don't chop!) the remaining garlic. Trim, then slice the spring onion. Boil a kettle.
STEP 5: Combine the mayo with the remaining dried basil, remaining smoked paprika, grated garlic and 1/3 of the white wine vinegar (save the rest for later!) – this is your smoky ranch dressing.
STEP 6: Once softened, add the diced red pepper and sliced garlic to the pan and cook for a further 1-2 min or until fragrant. Once fragrant, add the beef mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go. Cook for a further 5-6 min or until cooked through. Once cooked through, add the remaining white wine vinegar to the pan and cook for 30 secs or until evaporated
STEP 7: Meanwhile, dissolve the beef stock mix and tomato paste in 250ml boiled water, then stir in the mustard ketchup and Henderson's Relish – this is your mustard ketchup stock. Add the mustard ketchup stock to the pan and cook for a further 4-5 min or until the sauce has reduced and the sauce is glossy – this is your sloppy Joe mixture. To serve, add a layer of fries to a plate and top with the sloppy joe mixture – these are your sloppy joe loaded fries. Dollop over the smoky ranch dressing and garnish with the sliced spring onion. Enjoy!
I made this dish for a lunch for the whole family, we all enjoyed it, a nice little addition to our Mexican spread, I prefer the peppers to be cooked a little less but otherwise nice.
Purchased from: Gousto
Star Rating: 4/5
Date Tried: Thursday 14th July 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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