Dirty chilli fries

31.12.2020
  • 16 minutes
  • Serves 10

Ingredients

To make the smokey expresso chilli with jalapeño & chargrilled red peppers

  • Rapeseed oil 30ml
  • Onion white 180g
  • The Vegetarian Butcher nomince 400g
  • Five bean salad in water 250g
  • Beef tomatoes 300g
  • Santa Maria chipotle paste 120g
  • Gustoso multi use tomato base 500g
  • Casa De Mare sliced green jalapeño peppers 70g
  • Expresso shot 60ml
  • Red peppers 1 pce
  • Coriander 20g

To make the dirty chilli fries

  • Everyday favourites freeze chill julienne fries 1400g
  • Smokey nomince, expresso chilli with jalapeño & chargrilled red peppers 1000g
  • Vegan grated mozzarella style cheese 350g
  • Vegan garlic mayo 400ml
  • Lion hickory BBQ sauce 400ml

Method

  1. To make the chilli, heat the oil, add the onions and cook until golden and soft
  2. Add the nomince and cook out for a couple of minutes
  3. Add the drained bean salad, chopped tomato, chipotle paste, tomato base, jalapeños and cook for 10-12 minutes
  4. Add the expresso shot, chopped chargrilled red pepper and finish with chopped coriander - store until needed
  5. Cook the fries as per the pack instructions then tumble with the hot chilli and place into an ovenproof bowl
  6. Top with the vegan cheese and bake for 6-8 minutes at 180°c until the cheese has melted
  7. Finish with the vegan garlic mayo and BBQ sauce on top
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