Chilli Beef:
1lb/450g Bord Bia Quality Assured minced beef
1 red onion - very finely diced
2 sticks celery - finely chopped
½ courgette - finely diced
1½ mixed peppers - finely diced
Seasoning
3 tablesp. sweet chilli sauce
2 tablesp. soy sauce
Pinch curry powder
Pinch chilli powder
Lime Crème Fraîche:
6floz/175ml crème fraîche
Juice and zest of 1 lime
Cracked black pepper
1 tablesp. freshly chopped coriander/parsley
Garnish:
Sweet chilli sauce
Spring onions
4oz/110g grated cheddar cheese
Chilli Beef:
1lb/450g Bord Bia Quality Assured minced beef
1 red onion - very finely diced
2 sticks celery - finely chopped
½ courgette - finely diced
1½ mixed peppers - finely diced
Seasoning
3 tablesp. sweet chilli sauce
2 tablesp. soy sauce
Pinch curry powder
Pinch chilli powder
Lime Crème Fraîche:
6floz/175ml crème fraîche
Juice and zest of 1 lime
Cracked black pepper
1 tablesp. freshly chopped coriander/parsley
Garnish:
Sweet chilli sauce
Spring onions
4oz/110g grated cheddar cheese
Baked Potatoes:
Preheat the oven to 180°C/350°F/Gas Mark 4
Prick 6 rooster potatoes all round and then wrap tightly in tin foil
Place on a baking tray and bake in the preheated oven for 1 hour until tender
Chilli Beef:
Heat a large pan and quickly sauté the onion, celery, courgettes and mixed peppers. Add the beef and cook for 4-5 minutes until cooked, then add in the chilli sauce, soy sauce, curry powder and chilli powder and then cook for approximately 8-10 minutes on a gentle heat. Taste the mixture, correcting the seasoning as required (adding a little extra sweet chilli or soy sauce as required and serve).
Lime Crème Fraîche: Simply mix all the ingredients together until combined. Chill in the fridge until required.
Baked Potatoes:
Preheat the oven to 180°C/350°F/Gas Mark 4
Prick 6 rooster potatoes all round and then wrap tightly in tin foil
Place on a baking tray and bake in the preheated oven for 1 hour until tender
Chilli Beef:
Heat a large pan and quickly sauté the onion, celery, courgettes and mixed peppers. Add the beef and cook for 4-5 minutes until cooked, then add in the chilli sauce, soy sauce, curry powder and chilli powder and then cook for approximately 8-10 minutes on a gentle heat. Taste the mixture, correcting the seasoning as required (adding a little extra sweet chilli or soy sauce as required and serve).
Lime Crème Fraîche: Simply mix all the ingredients together until combined. Chill in the fridge until required.
Remove the potatoes from the foil, split the potatoes and fill with the chilli beef and a big dollop of the lime crème fraîche, and then top with the grated cheese. Top with a drizzle of the sweet chilli sauce and a garnish with the remaining spring onions, and freshly chopped herbs. Serve immediately!
