- Chilli-Cheese "Jackett"
Ingredients:
4 baking potatoes
3 tbsp vegetable oil
1 onion, finely chopped
2 tsp cumin seeds
2 pounds ground beef (12% fat)
1 tsp fine sea salt
2 tbsp chipotle paste
2 tbsp Black Garlic Paste
3 tbsp tomato purée
1/4 cup pickled jalapeños, chopped, 2 tbsp brine, plus extra jalapeños to serve
1 pinch/es sugar
15 ounce can black beans, drained and rinsed
15 ounce can chopped tomatoes
1/4 cup vintage Cheddar, grated
4 tbsp sour cream
½ pack coriander, leaves picked
3 tbsp vegetable oil
1 onion, finely chopped
2 tsp cumin seeds
2 pounds ground beef (12% fat)
1 tsp fine sea salt
2 tbsp chipotle paste
2 tbsp Black Garlic Paste
3 tbsp tomato purée
1/4 cup pickled jalapeños, chopped, 2 tbsp brine, plus extra jalapeños to serve
1 pinch/es sugar
15 ounce can black beans, drained and rinsed
15 ounce can chopped tomatoes
1/4 cup vintage Cheddar, grated
4 tbsp sour cream
½ pack coriander, leaves picked
Directions:
Preheat the oven to 425*F. Wash the potatoes, dry well, then prick all over with a fork. Brush with 1 tbsp oil, place on a baking sheet, then sprinkle liberally with salt. Bake in the oven for 1 hour 15 minutes-1 hour 30 minutes, until crispy on the outside and soft in the middle.
Meanwhile (or about 35 minutes before the potatoes are ready), heat the remaining 2 tbsp oil in a large frying pan. Add the onion with a pinch of salt and fry over medium-low heat for 5 minutes. Add the cumin seeds, stir well, then add the ground beef and salt. Turn the heat up to medium-high and cook, stirring to break up the mince as you go, for 6-7 minutes until the meat is starting to brown.
Add the chipotle and black garlic pastes, tomato purée, jalapeño brine and sugar, stirring well to coat. Add the black beans and chopped jalapeños, stirring well again, then add the chopped tomatoes and 200ml water. Cover and cook over a medium heat for 8 minutes. Finally, remove the lid and cook for 5-7 minutes uncovered, stirring well, until the sauce has thickened. Season if needed.
When the potatoes are ready, cut a cross in the middle, open carefully, then sprinkle liberally with grated cheese. Return to the oven for 3-4 minutes until the cheese has melted. Serve topped with the hot chilli, a dollop of soured cream, a scattering of coriander leaves, more chopped jalapeños and some cracked black pepper.
Cook’s tip: Make this veggie by replacing the beef mince with soya mince or a pouch of ready-cooked lentil
Preheat the oven to 425*F. Wash the potatoes, dry well, then prick all over with a fork. Brush with 1 tbsp oil, place on a baking sheet, then sprinkle liberally with salt. Bake in the oven for 1 hour 15 minutes-1 hour 30 minutes, until crispy on the outside and soft in the middle.
Meanwhile (or about 35 minutes before the potatoes are ready), heat the remaining 2 tbsp oil in a large frying pan. Add the onion with a pinch of salt and fry over medium-low heat for 5 minutes. Add the cumin seeds, stir well, then add the ground beef and salt. Turn the heat up to medium-high and cook, stirring to break up the mince as you go, for 6-7 minutes until the meat is starting to brown.
Add the chipotle and black garlic pastes, tomato purée, jalapeño brine and sugar, stirring well to coat. Add the black beans and chopped jalapeños, stirring well again, then add the chopped tomatoes and 200ml water. Cover and cook over a medium heat for 8 minutes. Finally, remove the lid and cook for 5-7 minutes uncovered, stirring well, until the sauce has thickened. Season if needed.
When the potatoes are ready, cut a cross in the middle, open carefully, then sprinkle liberally with grated cheese. Return to the oven for 3-4 minutes until the cheese has melted. Serve topped with the hot chilli, a dollop of soured cream, a scattering of coriander leaves, more chopped jalapeños and some cracked black pepper.
Cook’s tip: Make this veggie by replacing the beef mince with soya mince or a pouch of ready-cooked lentil
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